1. Lilach’s Lemon-and-Olive Chicken
· 8 bone-in chicken breast halves
· Salt and pepper
· 3 tablespoons olive oil
· 2 lemons
· 2 onions, chopped
· 4 cloves garlic, minced
· 1 cup green olives, cut in half without the pit
· 2 cups chicken stock
· 1/2 teaspoon paprika
Directions
1. Sprinkle the chicken with 1 teaspoon each salt and
pepper. In a large frying pan, heat 2 tablespoons of the
olive oil . fry the chicken, skin side first, until golden
brown, Transfer the chicken to a plate.
2. Cut the lemons in half and then into thin slices . If the
frying pan is dry, add the remaining oil. Add the onions
and garlic, and cook until soft but not brown. Stir in lemon
slices, olives, stock, and 2 cups water. Bring to a boil,
reduce the heat, and simmer for 10 minutes.
3. Put the chicken on top of the vegetables,add the
paprika, Cover and simmer until the chicken is cooked ,
about 15 minutes.