Italian Chicken from PBS

Written by Meriah | posted in In the Kitchen with BCF, Workout of the Day | 2 Comments

This is my version of the a Italian Chicken recipe from Katie Brown Studio on PBS.

What you’ll need:
Chicken Thighs and legs (going for dark meaties here)
Fat of Choice (Olive oil, coconut oil, butter, etc)
Green Olives (read labels for gluten free)
Capers (read labels for gluten free)
Root veggies of choice (turnips, rutabagas, turnips, yams)
Italian Parsley (flat leaf, but regular will work too)
Onion
Garlic
Chicken Broth
Salt and pepper
Lemon
Roasted Red Peppers*

As mentioned I don’t do well with measurements so you may vary the amounts as you like. Here is what I did:
In a large skillet I coated the bottom with olive oil and turned on the stove to medium heat. Once fat was heated I added my thighs and legs to the pan skin side down so it gets that yummy golden color and to help get more fat for the rest of the cooking. Cook for a few minutes until skin is browned and then flip and let the other side brown. Then add salt, onions and chopped root veggies. I did about 1 of each, except the yam because it was giant. Hindsight this wasn’t quite enough of any of these because I had to make an additional side. Next I added a little the chicken broth to help blend together and get those veggies a cooking! I also turned up the heat too! I let everything cooking for several minutes flipping the chicken again adding broth when needed. Then I added my garlic, green olives and capers (about 20 olives, 1 Tablespoon capers, and 3-4 cloves of chopped garlic), and continuing broth as needed. If I were to do this again I would add more garlic and capers for more flavor, and why the heck not! Keep flipping the chicken, adding broth and stirring until veggies are nearly cooked. Once everything was nearing done I thinly sliced up my lemon, placing the slices on top of my pan goodies letting it cook for another 5 min or so. I did end up using a whole lemon and mixing them in, next time I will only use half the lemon and do better not to mix it in. For you lemon lovers go for the whole thing!

Some things I would do differently or you could do:
My veggies didn’t get cooked enough and I am rather impatient. Next time I will probably cover it for about 5-10 minutes after adding capers, olives, broth, etc. Then uncovering it to let the liquid burn off and keep veggies from getting mushy, and my chicken from getting soggy. Sometime after uncovering I would add lemons. You can also add some roasted red peppers to the mix too. If I could I would add them in just before the lemons, or maybe with the capers and olives too. I don’t know, you’ll have to experiment. I would also add salt as needed. There you go!

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