Braised Chicken Thighs With Olives And Potatoes

Name: Braised Chicken Thighs With Olives And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: bone in chicken thighs 8 6-oz skin-on; kosher salt; 2 tablespoons EVOO; 5 cloves garlic sliced; 1/2 white onion large, sliced; 1 1/2 cups baby carrots; 2 tablespoons tomato paste; 1 tablespoon chopped fresh sage; 2 teaspoons fresh rosemary chopped; 1/2 cup dry white wine; 1/2 cup pitted green olives; 8 new potatoes small red-skinned, quartered

Servings: persons

bone in chicken thighs 8 6-oz skin-on
kosher salt
2 tablespoons EVOO
5 cloves garlic sliced
1/2 white onion large, sliced
1 1/2 cups baby carrots
2 tablespoons tomato paste
1 tablespoon chopped fresh sage
2 teaspoons fresh rosemary chopped
1/2 cup dry white wine
1/2 cup pitted green olives
8 new potatoes small red-skinned, 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.

206

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: bone in chicken thighs 8 6-oz skin-on, kosher salt, 2 tablespoons EVOO, 5 cloves garlic sliced, and more.

Yes, Braised Chicken Thighs With Olives And Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Chicken Thighs With Olives And Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions