Perhaps tomorrow... Lemon and Olive Chicken Serves 8. 8 bone-in chicken breast halves Salt and pepper 3 tablespoons olive oil 2 lemons 2 onions, chopped 4 cloves garlic, minced 1 cup green olives, pitted and halved 2 cups chicken stock or reduced-sodium broth 1 teaspoon dried thyme 1/2 teaspoon crushed red pepper Directions Sprinkle the chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. In two batches, sear the chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer the chicken to a plate. Cut the lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add the remaining 1 tablespoon oil. Add the onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce the heat, and simmer for 10 minutes. Put the chicken on top of the vegetables, pour in any accumulat...