Braised Chicken Thighs with Olives and Potatoes
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 628 calorie
- Total Fat
- 38 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 158 milligrams
- Sodium
- 639 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 4 grams
- Protein
- 36 grams
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
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.