Citrus Unchained

Braised Chicken Thighs and Broccoli in a Bright Lemon-Garlic Broth

55 minutes
Serves 2
DinnerMediterranean
Herb's take

Inspired by Mediterranean stews, this dish braises chicken and broccoli together, letting citrus and garlic shine. You’ll master the gentle yet transformative art of stovetop braising and see how acid timing makes all the difference.

Ingredients

Yield
2

Instructions

  1. 01
    Pat the chicken thigh chunks dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
  2. 02
    Heat olive oil in a wide, heavy-bottomed skillet (with a lid) over medium-high. Sear chicken pieces in a single layer until golden brown, about 3 minutes per side. Transfer to a plate.
  3. 03
    Lower heat to medium. Add minced garlic to the pan and cook, stirring constantly, for 30 seconds until fragrant.
  4. 04
    Add the zest of both lemons to the pan. Stir for 10 seconds to bloom the citrus oils.
  5. 05
    Pour in chicken broth and scrape the pan bottom to loosen any browned bits.
  6. 06
    Return seared chicken to the pan. Nestle in the pieces and add any resting juices.
  7. 07
    Bring to a gentle simmer, cover, and reduce heat to low. Braise for 20 minutes.
  8. 08
    Stir in the broccoli florets, oregano, and crushed red pepper flakes. Cover and continue simmering for 12 minutes, until broccoli is tender but still bright green.
  9. 09
    Uncover and raise heat to medium. Cook for 3-4 minutes, letting the liquid reduce slightly.
  10. 10
    Turn off the heat. Squeeze in the juice of both lemons. Stir and taste, adding the remaining 1/4 tsp salt and 1/4 tsp black pepper if needed.
  11. 11
    Ladle chicken and broccoli with plenty of broth into shallow bowls. Serve immediately.

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