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One Pot Braised Chicken Thighs with Olives and Tomato

Chicken thighs seared until the skin is crisp, then braised with olives, garlic, tomatoes, and white wine until the sauce becomes a rustic Mediterranean broth.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 6 bone in, skin on chicken thighs
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 1 small yellow onion thinly sliced
  • 4 cloves garlic sliced
  • 2 cups cherry tomatoes
  • 1/2 cup green olives
  • 1/2 cup kalamata olives
  • 1/2 cup chicken stock
  • 1/4 cup dry white wine
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 lemon zested
  • 1 tablespoon lemon juice
  • 2 tablespoons parsley chopped

Method
 

  1. Season the chicken. Pat the thighs dry. Season with salt, pepper, and smoked paprika on both sides.
  2. Sear skin side down. Heat olive oil in a large oven safe skillet over medium high heat. Place the chicken skin side down and sear until deeply golden and crisp, about 6 to 8 minutes. Turn and cook 2 minutes more. Remove to a plate.
  3. Build the sauce. Lower the heat to medium. Add the onion and cook until softened. Add the garlic and stir for 30 seconds. Add the cherry tomatoes, olives, chicken stock, white wine, tomato paste, oregano, and red pepper flakes. Stir and scrape up the browned bits from the pan.
  4. Braise in the oven. Nestle the chicken back into the skillet, skin side up. Transfer to a 400°F oven and roast for 25 to 30 minutes, until the chicken is cooked through and the sauce has thickened.
  5. Finish. Remove from the oven. Finish with lemon zest, lemon juice, and parsley. Serve directly from the pan.

Notes

A mix of green and kalamata olives gives the best balance of brine and body. Serve with torn sourdough, creamy polenta, or cooked wheat berries.