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Braised Chicken with Potatoes, Olives, and Lemon
Ingredients
  • 2 ¼ pounds bone-in, skin-on chicken thighs
  • Coarse salt
  • 1 tablespoon extra-virgin olive oil
  • 1 ¼ cups chicken stock
  • 12 ounces baby fingerling potatoes or halved small potatoes
  • 5 garlic cloves, smashed and peeled
  • ½ cup green olives, such as Cerignola, pitted if desired
  • 1 small lemon, washed well, cut into wedges
  • 6 thyme sprigs
  • 1 teaspoon cornstarch
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