Recipe courtesy of Alex Guarnaschelli
Braised Chicken Thighs with Tomato and Olives
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- Level: Easy
- Total: 1 hr 5 min
- Active: 20 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 526
- Total Fat
- 53 g
- Saturated Fat
- 13 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 45 g
- Cholesterol
- 259 mg
- Sodium
- 1105 mg
Tender, flavorful chicken thighs are braised with tomatoes and olives until melt-in-your-mouth tender—it’s a comforting, Mediterranean-inspired dish perfect for weeknights or entertaining. And best of all? Any leftover chicken can be shredded and tossed in the sauce over al dente pasta for an equally delicious second meal.
- Level: Easy
- Total: 1 hr 5 min
- Active: 20 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 526
- Total Fat
- 53 g
- Saturated Fat
- 13 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 45 g
- Cholesterol
- 259 mg
- Sodium
- 1105 mg
Ingredients
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Directions
- Heat the oil in a large braiser over medium-high heat until hot and shimmering. Arrange the chicken on a baking sheet and season with salt and pepper on both sides. Add the chicken to the braiser skin-side down. Cook, undisturbed, until the skin is golden brown and crisp, 3 to 5 minutes. Flip the chicken using tongs, and cook until browned on the second side, 3 to 5 minutes. Remove the chicken to a baking sheet. Pour off all but 2 tablespoons of the fat.
- Add the crushed red pepper flakes to the braiser and cook, stirring to toast for a few seconds. Add the onion and a pinch of salt and cook, stirring occasionally, until translucent, 2 to 3 minutes. Add the garlic and cook until golden, about 2 minutes. Add the tomatoes, olives and brine, bay leaves and a pinch of salt. Bring to a boil, reduce to a simmer, and cook, breaking up the tomatoes as you stir, until the flavors meld, about 5 minutes. Add the chicken to the sauce skin-side up along with any juices that have accumulated. Reduce the heat to low and cook, slightly covered, until tender and cooked through, 25 to 30 minutes. If the sauce becomes too thick, add water a few tablespoons at a time. Discard the bay leaves, then taste the sauce and adjust the seasoning before serving.
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