Serves 2
Calories: 367
Carbs: 6 g
Fiber: 1 g
Protein: 37 g
PRE-HEAT oven to 450 degrees.
FRY bacon about 3 minutes, ADD onions then REMOVE
40 g bacon
120 g onion, diced
1/2 T Herbs de Provence
SEASON chicken and FRY skin side down for 5 minutes then REMOVE
3 whole chicken thighs
S&P
ADD and COOK 2 minutes
120 g white wine
ADD
16 green olives, halved
4 strips lemon zest
2 cloves garlic, sliced thinly
CHICKEN skin side up
BAKE for about 20 minutes then (175 internal) REMOVE ZEST and CHICKEN
SIMMER SAUCE to thicken, about 3 minutes
ADD
1/2 T lemon juice
1/2 T champagne vinegar
1/2 T balsamic vinegar
POUR sauce over chicken and SERVE with 1 cup rice per person