More Chicken

I still had eight chicken leg quarters left and so I used six of them in a recipe that I always enjoy.  I did not have any shallots, so I substituted a thinly-sliced onion that was about the mass of three shallots; and three small garlic cloves, also thinly sliced.

Here is an image of the finished product:

I served it with rice and it was delicious.



CHICKEN THIGHS WITH OLIVES AND LEMON
(adapted from Fine Cooking #103; recipe by Melissa Pellegrino)

6 chicken thighs, bone-in
2 medium lemons
1 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
3 shallots, peeled and quartered lengthwise
3/4 cup jarred brined olives, rinsed, pitted, and halved
6 fresh sage leaves
2 dried bay leaves
1 tsp thyme (I used dry, could not find fresh)

Position a rack in the center of the oven and heat the oven to 350F.

Blot the chicken absolutely dry with a paper towel before you begin, then season it on all sides with salt and pepper.

Cut the ends off the lemon, stand it on one end, carefully peel it, and release the lemon segments from the membranes, dropping them in a small bowl. Cut the segments in two or three pieces.

Heat the butter and the oil in a large skillet over medium-high heat. Working in batches if necessary, cook the chicken skin side down until golden-brown, 5 to 6 minutes. Transfer the chicken to a baking dish with the browned side up. Pour off all but 2 Tbs. of the fat. Add the shallots, olives, sage, bay leaves, thyme sprigs, and lemon segments, and cook for a couple of minutes.

Add the lemony sauce to the roasting pan; cover with aluminum foil. Bake for 45 minutes, then remove the foil and increase the heat to 400F for 10 minutes to ensure the skin is crisp (alternatively, run the roasting pan under the broiler for a few minutes).

Updated.