Italian Braised Chicken with Tomatoes and Olives
Seared chicken thighs finish in the oven in a rich tomato, olive, and caper sauce. The depth comes from tomato paste cooked down until it caramelizes, so no wine is needed. Serve with crusty bread, pasta, or polenta.
Ingredients
- 8 bone-in, skin-on chicken thighs, see notes
- ½ teaspoon EACH: salt and pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, finely minced
- 4 cloves garlic, chopped
- 4 tablespoons tomato paste
- ½ cup chicken stock
- 28 ounce can diced tomatoes
- 1 cup coarsely chopped black olives
- 2 tablespoons EACH: capers and balsamic vinegar
- 1 teaspoon EACH: chopped rosemary and oregano
- 1 pinch red pepper flakes
- 1 teaspoon honey
Instructions
- Set your oven to 400 degrees Fahrenheit. Season the chicken with salt and pepper.8 bone-in, skin-on chicken thighs, ½ teaspoon EACH: salt and pepper
- Heat the oil in a large, ovenproof pan over medium heat. Add the chicken thighs to the pan, skin-side up, and brown them for 5-6 minutes. Flip the chicken over and cook until the skin is brown and crispy, about 7-8 minutes. Remove the chicken from the pan. (While the chicken cooks, prep the remaining ingredients.)2 tablespoons olive oil
- Pour out all but about 2 tablespoons of the oil from the pan. Add the onion to the pan and let it cook until soft, about 3-4 minutes. Add the garlic and cook for 1 minute more. Add the tomato paste and cook until it darkens slightly and is fragrant, about 3 minutes. Add the chicken stock and scrape the bottom of the pan.1 medium yellow onion, 4 cloves garlic, 4 tablespoons tomato paste, ½ cup chicken stock
- Add all the remaining ingredients to the pan and stir well. Season with sea salt and black pepper. Nestle the chicken back into the pan, skin side up. Bake the chicken, uncovered, for 40 minutes, until the thighs reach 175 degrees Fahrenheit.28 ounce can diced tomatoes, 1 cup coarsely chopped black olives, 2 tablespoons EACH: capers and balsamic vinegar, 1 teaspoon EACH: chopped rosemary and oregano, 1 pinch red pepper flakes, 1 teaspoon honey
Notes
I absolutely love crispy chicken skin, so I always make the recipe with it. If you'd rather use skinless chicken, add an extra splash of oil to the pan when browning it.
Store any leftovers in a covered container in your fridge for 3-4 days.
This recipe is easy to freeze. Once it's cooked and completely cooled, transfer it to a freezer-proof container and store it in the freezer for up to 3 months. Thaw it in the fridge, and warm it in the oven or on the stovetop.
Serving: 1 serving = ¼ of the recipe, Calories: 845kcal, Carbohydrates: 20g, Protein: 50g, Fat: 61g, Saturated Fat: 15g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 29g, Trans Fat: 0.2g, Cholesterol: 283mg, Sodium: 1454mg, Potassium: 1211mg, Fiber: 5g, Sugar: 11g, Vitamin A: 851IU, Vitamin C: 25mg, Calcium: 130mg, Iron: 5mg