Shandy Braised Chicken with Mushrooms and Green Olives

October 31, 2014

134

The chicken is braised in bright and flavorful shandy, with a whole bunch of mushrooms and a handful of big green olives. Together, they give this dish big depth and flavor. Then, when the chicken is good and tender, it’s placed under the broiler. Because chicken skin is meant to be enjoyed crispy, my friends! Don’t skip this step, it’s the final great detail.

8 bone-in skin-on chicken thighs
kosher salt
freshly ground black pepper
1 T. canola oil
2 large onions, chopped
4 large cloves garlic, sliced
16 oz. medium to large sized whole button mushrooms, quartered
1/2 c. large green olives (I used big beautiful ones with pits from our grocer's deli)
2 tsp. fresh chopped thyme leaves
1 tsp. kosher salt
freshly cracked black pepper
1 c. lemon shandy (I used Leinenkugel's Summer Shandy)
1/3 c. low sodium chicken broth
1 T. cornstarch
1 T. freshly squeezed lemon juice

Rinse the chicken pieces and pat dry with paper towels. Place on a plate and sprinkle fairly generously all over with kosher salt and pepper. Preheat oven to 350°. On the stove top, set a 6-3/4 quart oval...
See the full directions on my site

Nutritions

Calories
319

Sodium
1681mg
70% DV

Fat
19g
30% DV

Protein
14g
28% DV

Carbs
22g
7% DV

Fiber
4g
19% DV