Cooking with Paula Deen

Easy Weeknight Meal Planner

A SHOPPING LIST OF INGREDIENTS TO PREPARE ALL THE MEALS CAN BE FOUND ON PAGE 81.

BRAISED GREEK CHICKEN WITH POTATOES

Makes 4 to 6 servings

8 bone-in skin-on chicken thighs
2 teaspoons kosher salt, divided
1½ teaspoons ground black pepper, divided
3 tablespoons olive oil
1 head garlic
2 (8-ounce) packages pearl onions, blanched
3 lemons, halved
½ cup dry white wine
¼ cup fresh lemon juice
3 sprigs fresh thyme
1 cup pitted mixed Greek olives
Skillet Red Potatoes (recipe follows)
Garnish: fresh thyme

1. Preheat oven to 350°.

2. Let chicken stand at room temperature for 20 minutes. Sprinkle 1½ teaspoons salt and 1 teaspoon pepper all over chicken.

In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add chicken, skin side down, and cook until browned, 5 to 6 minutes.

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