chicken Provencal 2


Chicken, garlic, lemon, and olives come together divinely in this easy to prepare, sure to please, one pot dish.

Sun Braised Chicken with Lemon and Olives


1 chicken cut into 8 pieces, trimmed of excess fat

Salt and pepper to taste

3 tablespoons olive oil

10 garlic cloves, peeled

2 onions, thinly sliced

1 lemon, thinly sliced, seeds removed

1 teaspoon herbs de Provence

1 cup mixed olives

Juice of 1 lemon


Set Sun Oven out to preheat.

Heat the oil in a Dutch oven or large pot over medium-high heat. Season the chicken with salt and pepper. Add the chicken, skin side down, and cook until browned, about 5 minutes. Turn the over, add the garlic, and continue cooking until the garlic is fragrant, about 3 more minutes. Transfer the chicken and garlic to a plate. Add the onions, lemon slices, and herbs de Provence to the pan. Cook, stirring often, until the onions begin to soften, about 5 minutes. Season with salt and pepper. Arrange the chicken in a single layer on top of the onion mixture. Nestle the garlic among the thighs. Scatter the olives over the top. Pour in the lemon juice, cover, and transfer to the Sun Oven. Cook until the meat is tender and the juices run clear, 1 to 1 1 1/2 hours. Serve with rice, couscous, or a good, crusty bread.

Makes 4 to 6 servings.


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