Lemon and Olive Chicken by
8 bone-in chicken breast halves
Salt and pepper
3 tablespoon(s) olive oil
2 onions, chopped
4 clove(s) garlic, minced
1 cup(s) green olives, pitted and halved
2 cup(s) chicken stock or reduced-sodium broth
1 teaspoon(s) dried thyme
1/2 teaspoon(s) crushed red pepper
Sprinkle the chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. In two batches, sear the chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer the chicken to a plate.
Cut the lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add the remaining 1 tablespoon oil. Add the onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce the heat, and simmer for 10 minutes.
Put the chicken on top of the vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, and simmer until the chicken is just cooked through, about 15 minutes.