Braised Chicken Quarters

Braised Chicken Quarters

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Today my share is simple. A recipe with 8 ingredients, most of which I’d bet a lot of you have in your  home right now. I made it last night and it was wonderful and WLC compliant. The ingredients are straightforward and it takes a little over an hour and can feed 3-4 people (depending on appetite). I served it with sautéed parsnips and roasted broccoli . 

It’s not an original, but a simple recipe that is slightly adapted from what I found on Tasting Table.

Braised Chicken Quarters

What you will need:
4 chicken quarters or 8 chicken thighs (skins on)
salt and pepper
Olive Oil
2 Lemons, 1 thinly sliced, 1 for juice
2 Yellow onions-thinly sliced
12 cloves garlic, whole and peeled
1 tsp dried oregano (fresh will work too)
1 cup green olives

What to do:
1. Preheat oven to 350 

2. Salt and pepper both sides of chicken. Heat large cast iron skillet or oven proof dutch oven on medium high heat, then add a few tablespoons of olive oil. 

3. Brown chicken about 5 min skin side down first, then flip and add in garlic, cook another 5 min on other side.  Remove chicken and garlic from pan and set aside (or put into large 9x 13 pan, if your skillet isn’t large enough to hold all your chicken)

4. In hot skillet add in onions, lemons  and oregano and season with salt and pepper. Stir frequently until soft and fragrant.

5. Add chicken and garlic back into pan with onions. Add olives and juice of one lemon. Bake 40-50min. 

Enjoy, then tell me what you think or you can share with you think CF Open wod 15.1 will be. 


Thursday’s Workout
Practice

A) Snatch balance
50% x 3
55% x 3
60% x 3
65% x 3
70% x 3

B) 3 RFT
50 Double unders
10 Deadlifts (55%)
**5min Cap**

C) AMRAP 10
5 Bar muscleups
10 Box jumps with step down

And Coming Friday
Competition

Open Workout 15.1

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