Braised Chicken Thighs with Olives and Potatoes

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  • Level: Easy
  • Total: 40 min
  • Prep: 5 min
  • Cook: 35 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.

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