Braised Chicken With Tomatoes, Olives and Capers
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 1whole cut-up chicken, or about 3 pounds parts, bone in, skin on
- Salt and freshly ground black pepper
- 2medium onions, chopped
- 2tablespoons drained capers
- 2teaspoons minced garlic
- 128-ounce can diced tomatoes (with juice)
- ½cup dry white wine or chicken stock
- 1cup Niçoise or kalamata olives, pitted
- 1tablespoon fresh thyme leaves
- ¼cup chopped fresh parsley for garnish
Nutritional analysis per serving (4 servings)
831 calories; 56 grams fat; 15 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 11 grams polyunsaturated fat; 17 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 59 grams protein; 1477 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it’s hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn’t burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it’s brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
- Step 2
Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
- Step 3
Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.
Private Notes
Comments
This was delicious and a hit with my family. I used boneless, skinless chicken thighs and seasoned them with flour, salt and pepper before braising them. I also added zucchini, carrot, red capsicum, and mushrooms to the tomato mix (to add more veg) and then put everything in a casserole dish in the oven to cook slowly. The flavours were incredible, the chicken succulent with a nice coating. We ate it with rice. An easy meal. Will definitely do this again!
We just made this for a potluck and it was great! We only had chicken breasts so we ended up marinating them in the olive oil with some salt, pepper, and herbs for about 45 minutes beforehand to infuse a little flavor and reduce dryness. Came out great.
I made this and did it in my electric pressure cooker using boneless breasts. Did same as a few. I floured and sauteed the onions and chicken first then added everything in. Cooked on high pressure for 15 minutes and served with taglitelle, ciabatta rolls and a Lebanese salad.
It was delicious.
Sauce was a little runny, so the idea of coating chicken with flour is a good one. Also like the idea of adding some vegetables when it's close to done cooking.
Delicious…..I added fennel and a sliced potato for a complete , one pot dinner
The flavor reminded me of puttanesca sauce minus the anchovies..My only adaption would be add a little crushed red pepper. Loved it!
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