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Braised Chicken Breasts with
Lemons and Olives

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Olive Orchard, 1889
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van Gogh, Vincent
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Braised Chicken Breasts with
Lemons and Olives
Gourmet Archives

1 tablespoon olive oil
4 chicken breasts (about 1 1/2
pounds), rinsed
1 onion, chopped
2 garlic cloves, minced
3/4 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 cup fresh lemon juice
1/2 cup chicken broth
8 large pimiento-stuffed green olives
4 lemon slices
2 teaspoons cornstarch dissolved
in 1 tablespoon cold water

In a heavy flameproof casserole heat oil over moderately high heat until
hot but not smoking and in it brown the chicken, patted dry and seasoned
with salt and pepper, transferring it as it is browned to a plate. Add onion
to casserole and cook it over moderately low heat, stirring, until softened.
Add garlic, cumin, and cinnamon and cook the mixture, stirring, 1 minute.
Return chicken to casserole and add lemon juice, broth, olives and lemon
slices. Bring liquid to boil and braise chicken, covered, 20 minutes at 350
degrees F., or until it is tender. Remove the lid and bring chicken mixture
to a boil on top of stove. Stir in cornstarch mixture, stirring, and simmer
1 minute. Serves 2.

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