Greek-style Preserved Lemon Chicken with Olives – Jamie Schler

Jamie Schler's Greek Style Chicken with Preserved Lemons & Olives

Jamie Schler’s Greek Style Chicken with Preserved Lemons & Olives

I had a copy of the book Vefa’s Kitchen by Vefa Alexiadou – published by Phaidon, a lovely collection of Greek recipes.  Jamie Schler has adapted one of the recipes which I want to share with you.

Serves 4 people

1 preserved lemon
1 fresh lemon
About 6 Tbs (40 g) flour seasoned with salt and pepper
1 chicken cut in pieces or 2 leg/thigh sections and 2 breasts
A few tablespoons olive oil
1 onion, trimmed, peeled and chopped
1 garlic clove, peeled and chopped
½ cup pitted green olives, soaked in cold water for about an hour
Finely grated zest of one lemon, optional
½ cup (125 ml) water
Salt and freshly ground black pepper
2 Tbs freshly squeezed lemon juice

Cut the preserved lemon in half and then each half in 2 or 4 wedges. Place the seasoned flour in a plate or soup bowl. Pat the chicken pieces clean and dry.

Place a few tablespoons olive oil in a large, heavy pot with a lid and heat over medium to medium-high heat. When the oil is hot and a few drops of water spritzed onto the oil sizzle, dredge the chicken pieces in the seasoned flour and brown in the oil; you may have to do this in two or three batches as you do not want to crowd the chicken in the pot. Turn the pieces to brown well on each side; this could take 6 – 8 minutes per piece. Add more oil to the pot if needed.

As the chicken pieces are browned carefully lift them out of the pot and place on a plate.

When all of the chicken pieces are well browned and out of the pot, add the chopped onion and garlic to the pot and cook, stirring often, until tender and transparent, scraping up the dark bits from the bottom of the pot. Add the chicken pieces back to the pot and continue to cook for a few minutes, stirring, until the onion bits are beginning to brown around the edges. Add the wedges of preserved lemon, the zest if using and the water; drain the olives and add to the pot. Salt and pepper and bring just to the boil, reduce the heat, cover the pot and allow to simmer for 30 to 45 minutes or until the chicken is cooked through. Add a little more water during the cooking if needed.

When the chicken is cooked, remove the pot from the heat and add the lemon juice.

Serve immediately over mashed potatoes, couscous, mixed grains or pilaf.

Michael’s wine recommendation – click here

Leopard's Leap Classic Unwooded Chardonnay 2014

Leopard’s Leap Classic Collection Chardonnay 2014

Jamie Schler

Jamie Schler

Jamie says:
Although I have always been passionate about and fascinated by language in the written form, books constant companions, I never felt that I had either the power or the talent to write. My blog Life’s a Feast started as a way to record recipes and talk about food. I quickly fell in love with writing. I finally understood that writing is like any other craft: it must be learned, skills mastered, developed and honed, creativity focused, deepened and released. I gradually transformed my writing into a successful professional career, specializing in food and culture, travel and heritage, always focusing on the people, the traditions and the stories hidden behind.

I have been published in print in The Art of Eating, France Magazine, The Foodie Bugle and Foodista’s The Best of the Food Blogs Cookbook and online at Leite’s Culinaria, Modern Farmer, American Food Roots, deliberateLIFE, French News Online, TED Weekends, Joan Nathan’s Notebooks & Recipes, The Rambling Epicure and Daring Kitchen. I have been a regular contributor to Huffington Post Food since its inception.

I have been featured in ELLE France, Blogging for Creatives, Living France magazine, on RDV des Arts Culinaires, CRUSH on-line among others.

Visit Jamie’s Blog – click here

September 12th, 2014|Categories: Recipes|Tags: , , |