Print

Savory Braised Chicken Thighs with Tomatoes and Olives

braised chicken thighs with tomatoes and olives - featured image
Print Recipe

A comforting and flavorful braised chicken dish featuring tender chicken thighs simmered in a rich tomato sauce with briny Kalamata olives. Perfect for weeknight dinners or cozy gatherings.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 lbs / 1.4 kg)
  • 3 tablespoons extra virgin olive oil
  • 1 large yellow onion, thinly sliced
  • 4 garlic cloves, minced
  • 2 cups cherry tomatoes, halved (or 14 oz canned whole tomatoes, crushed lightly)
  • 2 tablespoons tomato paste
  • 1 cup Kalamata olives, pitted and halved
  • 1 cup dry white wine or chicken broth (240 ml)
  • 1 teaspoon dried oregano
  • 2 sprigs fresh thyme (optional)
  • Salt and black pepper, to taste
  • Chopped fresh parsley, for garnish

Instructions

  1. Pat the chicken thighs dry with paper towels and season generously with salt and black pepper on both sides.
  2. Heat 3 tablespoons of olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering but not smoking.
  3. Place the chicken thighs skin side down and cook without moving for 5-7 minutes until the skin is golden and crisp. Flip and sear the other side for 3-4 minutes. Remove chicken and set aside.
  4. Lower heat to medium. Add the sliced onion to the pan and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
  5. Stir in the halved cherry tomatoes and tomato paste. Cook for 3-4 minutes until the tomatoes start to break down and the paste darkens slightly.
  6. Pour in the white wine or chicken broth while scraping the brown bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
  7. Nestle the seared chicken thighs back into the pan, skin side up. Scatter the Kalamata olives over the top and sprinkle with dried oregano and fresh thyme sprigs if using.
  8. Cover the pan and reduce heat to low. Let it simmer gently for 30-35 minutes, or until the chicken is cooked through and tender.
  9. Remove thyme sprigs, adjust salt and pepper to taste, and sprinkle chopped fresh parsley over the dish before serving.

Notes

For a gluten-free option, use chicken broth instead of white wine and verify tomato paste is gluten-free. To thicken the sauce, remove the lid near the end and increase heat to medium, stirring occasionally. Searing the chicken skin first is crucial for crispy texture and flavor. You can adapt this recipe for the slow cooker by searing the chicken first, then cooking on low for 4-5 hours.

Nutrition

Keywords: braised chicken, chicken thighs, tomatoes, olives, easy dinner, weeknight meal, Mediterranean recipe, comfort food

Find it online: https://evabakery.com/savory-braised-chicken-thighs-with-tomatoes-and-olives-easy-recipe/