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Braised Chicken Thigh with lemon and oregano
The kind of Greek plate you make on repeat. lemon and oregano, a proper braise, and a finish of fresh herbs.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the greek yoghurt and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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