Recipes From The Ranch
Harvest Mediterranean Comfort Food
After long days harvesting our 900 plus olive trees, I find myself in the garden wondering what to put together for dinner. There is an abundance of kale, garlic, onions, parsley, baby red potatoes and beautiful Meyer lemons that are nearly touching the ground from our trees just outside the garden. I gather these ingredients and head to the kitchen. This is what I put together.
Chicken thighs with sautéed lemon, olives and capers served with new baby potatoes and kale.
Ingredients
2 Meyer lemons sliced 1/4 inch thick.
1/4 C. Olivewood Ranch extra virgin Olive Oil
6 chicken thighs
2 tbsp. rice flour
3 garlic cloves
1/2 white onion minced
1 1/2 C. Chicken broth
3/4 C. Green pitted Italian olives
3 Tbsp. Butter
3 tbsp chopped parsley.
Freshly ground sea salt and cracked black pepper.
12-15 new red potatoes cut into quarters.
Freshly picked kale chopped with ribs removed
Instructions
Heat a large skillet to medium heat and add 2 tbsp olive oil. Add the lemon slices and saute until browned. About 3-5 minutes per side. Transfer to a plate.
Season the chicken thighs with salt and pepper and then dust with rice flour. Add 2 more tbsp of olive oil to the pan and sear the chicken until golden brown. About 5 minutes on each side. Transfer to another plate.
Add 2 more tbsp. of olive oil to the pan. Add the minced garlic and onion and cook for 1 minute until fragrant, stirring to avoid scorching. Add the olives , capers and broth. Add the chicken and lemons and cook over high heat until the broth is reduced by half. Add the butter and parsley and cook for another few minutes. Season with more salt and pepper to taste.
While the chicken dish is finishing put 2 tbsp of olive oil in a medium sized sauté pan. Heat to medium high heat and add the cut new potatoes and cook for 15 minutes. Add the chopped kale and continue to cook until the potatoes are tender. Season with sea salt and cracked pepper.
Transfer the chicken to individual or serving plates and spoon olives, capers lemon and sauce on top. Finish with additional chopped parsley. Serve with sautéed potatoes and kale.
Enjoy!
