Poulet Citron Olives : recette ultra moelleuse et l'astuce des coquillettes !

In this video, I’m sharing a simple, budget-friendly, and above all, delicious poultry recipe: lemon and olive chicken. The secret to this recipe lies in using chicken thighs to ensure maximum tenderness after cooking. I’m sharing my technique for using the lemon fragrance without the acidity, featuring an original finish where the elbow pasta absorbs all the broth for a perfectly melt-in-your-mouth result. ▬▬▬INGREDIENTS (FOR 4 PEOPLE) ► 4 chicken thighs (or whole legs) ► 1 organic lemon (zest and juice) ► 1 sliced onion ► 1 minced garlic clove ► About a dozen olives ► Unsalted chicken stock ► Pre-blanched elbow pasta ► A few tomatoes for the finish ► Dried thyme (thyme flower), salt, and freshly ground pepper ► Olive oil ▬▬▬TIMESTAMPS ► 00:00 Introduction: Simple and budget-friendly poultry ► 00:22 Meat choice: Why chicken thighs ► 01:30 Seasoning: Salt, pepper, and thyme flowers ► 02:02 Preparing the lemon and harvesting the zest ► 03:23 Browning the poultry in olive oil ► 04:42 Cooking and sautéing the sliced onion ► 05:50 Deglazing with lemon juice ► 06:08 Adding olives and garlic ► 06:21 Adding chicken stock ► 07:03 Slow cooking the chicken (15 to 20 minutes) ► 08:33 The risotto-style elbow pasta trick ► 09:47 Adding tomatoes and a touch of color ► 10:01 Final plating and childhood memories