Braised Chicken Thighs with Olives and Potatoes

Total Time:
40 min
Prep:
5 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 8 6 -ounce skin-on, bone-in chicken thighs
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 5 cloves garlic, sliced
  • 1/2 large white onion, sliced
  • 1 1/2 cups baby carrots
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons chopped fresh rosemary
  • 1/2 cup dry white wine
  • 1/2 cup pitted green olives, plus 1/4 cup brine from the jar
  • 8 small red-skinned new potatoes, quartered
Directions
  • Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat a large Dutch oven or pot over high heat and add the olive oil. Add the chicken, skin-side down, and cook until golden, 3 to 4 minutes per side. Remove to a plate and set aside.

  • Reduce the heat to medium high. Add the garlic and cook 1 minute. Stir in the onion, carrots, tomato paste, sage and rosemary. Cook, scraping up any browned bits from the bottom of the pot, until the vegetables are slightly softened, 3 to 4 minutes.

  • Add the wine, olives and their brine, and the potatoes to the pot. Nestle the chicken in the mixture. Bring to a boil, then add 2 cups water and return to a boil. Reduce the heat to medium low, cover and simmer until the chicken is cooked through and the potatoes are tender, about 20 minutes. Season with salt and pepper.

  • Photograph by Charles Masters


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