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  • Writer's pictureLuanne

Citrus-Braised Chicken Thighs

Braising the thighs gives you a tender, tasty end product, not to mention a yummy pan sauce to drizzle over your side of choice.


Ingredients List:

Kosher Salt

Black Pepper

8 bone-in, skin-on chicken thighs

2 tablespoons Olive Oil

1 Yellow Onion

3 cloves Garlic, minced

1 cup fresh Orange Juice

2 tablespoons fresh Lemon Juice

1/2 teaspoon Ground Cumin

1/2 cup Green Olives (pitted)

1 tablespoon chopped Fresh Parsley


  1. Sprinkle salt and pepper over thicken

  2. Cook thighs in 1 tablespoon of hot oil in a large Dutch oven over medium-high heat for 6 minutes per side.

  3. Remove chicken from pan.

  4. Wipe the dutch oven clean.

  5. Repeat with remaining 1 tablespoon oil and 4 chicken thighs.

  6. Reserve 1 tablespoon of drippings in the dutch oven.

  7. Reduce heat to medium.

  8. Add carrots and cook, stirring occasionally for 2 minutes.

  9. Add onions and cook, stirring occasionally for 5-7 minutes or until tender.

  10. Add garlic and cook, stirring occasionally for 1 minute.

  11. Stir in orange juice, lemon juice, and cumin.

  12. Increase heat to high and bring to a boil.

  13. Add chicken and olives.

  14. Reduce heat to medium-low.

  15. Cover and simmer 35-40 minutes or until meat pulls away from the bone.

  16. Just before serving, stir in parsley and salt and pepper to taste.



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