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Author Notes: The richness of the thigh meat is balanced by the soft acids of the meyer lemon and the astringency of the olives and capers in this savory and relatively low fat entree. - guineverek
- 1 pound boneless skinless chicken thighs
- 1/3 cup flour
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup chicken broth
- Zest 1/2 meyer lemon (reserve half)
- Juice 1/2 meyer lemon
- 1 teaspoon tarragon (dried or fresh chopped)
- 1/4 cup pitted kalamata olives (roughly chopped)
- 2 tablespoons capers
- Season flour with salt and pepper, and dredge chicken thighs for a light coating.
- Coat saute pan with olive oil and heat coated pan on medium high heat. Add chicken and brown thighs on both sides (about 5 minutes). Remove from pan.
- Deglaze pan with chicken broth, scraping up brown bits.
- Add lemon juice, half the zest, tarragon, and olives and reduce by about half.
- Lower heat, add thighs back to the pan and simmer until cooked through (about 5 minutes).
- Remove from heat, add capers and remaining zest and stir gently until distributed. Serve as is or over your favorite small pasta. Whole wheat couscous would be perfect!
- This recipe was entered in the contest for Your Best Recipe with Citrus & Olives
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