Braised Chicken with Salami and Olives Recipe

Name: Braised Chicken with Salami and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2- to 4-pound) chicken, cut into 10 pieces; 2 teaspoons kosher salt; 3/4 teaspoon black pepper; 3 tablespoons olive oil; 1 medium onion, thinly sliced; 5 garlic cloves, thinly sliced; 1/2 fennel bulb, thinly sliced; 1 rosemary branch, about 8 inches; 1 1/4 cups diced salami (see note); 1 cup pitted green olives, rinsed and cut in half (see note); 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; 1/2 cup dry white wine; 2 tablespoons tomato paste; 2 tablespoons all-purpose flour; 2 1/4 cups chicken broth; 4 bay leaves; Juice of 1 lemon

Servings: persons

1 (3 1/2- to 4-pound) chicken, cut into 10 pieces
2 teaspoons kosher salt
3/4 teaspoon black pepper
3 tablespoons olive oil
1 medium onion, thinly sliced
5 garlic cloves, thinly sliced
1/2 fennel bulb, thinly sliced
1 rosemary branch, about 8 inches
1 1/4 cups diced salami (see note)
1 cup pitted green olives, rinsed and cut in half (see note)
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2 1/4 cups chicken broth
4 bay leaves
Juice of 1 lemon

1
Heat oven to 375 degrees.
2
Season chicken with salt and pepper.
3
Heat olive oil in a large skillet over medium heat and sear chicken in 2 batches until golden brown, about 7 minutes per side.
4
Transfer cooked chicken to a 9-by-13-inch baking dish or another large, shallow casserole.
5
Add onions to skillet and cook in the rendered chicken fat until brown, stirring, about 4 minutes.
6
Add garlic, fennel, rosemary branch, salami, olives, oregano and red pepper flakes.
7
Pour in wine and simmer to reduce, scraping the bottom of the pan.
8
Add tomato paste and cook for 5 minutes.
9
Add flour and cook, stirring to incorporate, for another 2 minutes.
10
Pour in chicken broth in batches and stir to incorporate.
11
Bring to a simmer over medium heat and cook until slightly thickened, 2 to 3 minutes.
12
Stir in bay leaves and lemon juice.
13
Pour sauce over the chicken in the baking dish and roast in the oven, basting every 30 minutes, until chicken is very tender, about 1 1/2 hours.
14
Discard bay leaves and rosemary.
15
Serve chicken warm, with plenty of sauce.

623

kcal

Calories

Fat

Carbs

Protein

Fat 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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 (3 1/2- to 4-pound) chicken, cut into 10 pieces, 2 teaspoons kosher salt, 3/4 teaspoon black pepper, 3 tablespoons olive oil, and more.

Yes, Braised Chicken with Salami and Olives 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 with Salami and Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions