Recipe: Braised Chicken with Olives and Lemons

From our friends at Hot Stove Society, a solid and simple chicken preparation that uses preserved (a.k.a. pickled) lemons to add citrusy brightness.


  • 4 chicken legs, legs separated from thighs
  • 5 tbsp olive oil
  • 1 yellow onion, diced
  • 2 leeks, split, washed and diced
  • 2 cloves garlic, minced
  • ½ cup white wine
  • 1 cup chicken stock
  • 2 bay leaves (dried or fresh)
  • Preserved lemons (store-bought), diced into chunks to yield ½ cup chunks
  • ½ cup whole green olives, picholine or castelvetrano


  1. Heat the oven to 350°.

  2. Season chicken with salt and pepper. In a sauté pan over medium-high heat, heat 2 tbsp oil; sear chicken on all sides, remove from sauté pan and arrange in a baking pan.

  3. In the same sauté pan, heat the remaining 3 tbsp oil and sauté onion and leeks until onions start to brown, 4 to 5 minutes; add garlic and continue to cook, 3 minutes. Season with salt and freshly ground black pepper, and deglaze the pan with wine.

  4. Add the chicken stock, olives lemon, and bay leaves, lemon and bring to a simmer. Pour stock mixture over the chicken in the baking pan. Cover the pan and bake until chicken is cooked through, 1 hour.