Moroccan Lemon Chicken | Recipes Direct

Ingredients

• 2 tablespoons olive oil
• 4 chicken breast halves, bone-in and skin-on
• 1 1/4 teaspoons kosher salt
• 1 shallot, chopped
• 1 jarred preserved lemon, insides discarded, skin thinly sliced
• 1/2 cup pitted mixed marinated olives, halved
• 1/2 cup jarred sun-dried tomatoes in oil, drained, chopped
• 1 cup white wine
• 1 cup low-sodium chicken broth
• 4 sprigs oregano
• 2 tablespoons Italian parsley, chopped
• chive blossoms, optional, to taste, for garnish