Mediterranean Braised Chicken with Olives & Tomatoes

Description

Mediterranean Braised Chicken with Olives & Tomatoes is a rustic, flavor-packed dish that captures the heart of Mediterranean cuisine. Tender chicken thighs are slowly simmered in a rich sauce made with ripe tomatoes, briny olives, garlic, onions, and herbs. The result is a juicy, aromatic meal that’s both comforting and healthy — perfect for weeknight dinners or entertaining guests.

Ingredients For Mediterranean Braised Chicken with Olives & Tomatoes

Serves 4

• 4 bone-in, skin-on chicken thighs (or 6 if small)

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1 can (14 oz / 400 g) diced tomatoes (or 3 fresh tomatoes, chopped)

• ½ cup chicken broth (or dry white wine)

• 1 cup mixed olives (green and black, pitted)

• 1 tbsp tomato paste

• 1 tsp dried oregano (or 1 tbsp fresh)

• ½ tsp paprika

• ¼ tsp chili flakes (optional for a mild kick)

• Salt and pepper, to taste

• Fresh parsley or basil, chopped (for garnish)

• Lemon wedges (for serving)

Instructions

1. Sear the Chicken:
   Pat the chicken dry and season with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken thighs skin-side down until golden brown (about 5 minutes per side). Remove and set aside.

2. Sauté Aromatics:
   In the same pan, reduce heat to medium. Add chopped onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant (1 minute).

3. Build the Sauce:
   Stir in tomato paste, diced tomatoes, oregano, paprika, and chili flakes. Cook for 2–3 minutes until slightly thickened.

4. Deglaze:
   Pour in the chicken broth (or wine), scraping up any browned bits from the bottom. Bring to a gentle simmer.

5. Add Olives and Chicken:
   Stir in the olives, then nestle the chicken thighs back into the sauce, skin-side up.

6. Braise:
   Cover and simmer on low heat for 30–35 minutes, until the chicken is tender and cooked through (internal temp 165°F / 74°C).

7. Finish and Serve:
   Taste and adjust seasoning. Garnish with chopped parsley or basil and serve with lemon wedges.

Serving Suggestions

Serve this dish with:

• Steamed basmati rice or couscous

• Crusty bread to soak up the sauce

• Roasted or grilled vegetables

• Mashed potatoes or polenta for a hearty option

Notes

• Bone-in chicken gives more flavor, but boneless thighs or breasts work too (reduce cook time by 10 minutes).

• Kalamata olives add a deep, savory note — you can also use green Castelvetrano for a milder flavor.

• For extra richness, stir in a drizzle of extra virgin olive oil or a small knob of butter before serving.

Tips

• Meal Prep: This dish tastes even better the next day as flavors deepen overnight.

• Make It Spicy: Add harissa paste or extra chili flakes for a Mediterranean kick.

• Vegetable Boost: Add artichoke hearts, roasted red peppers, or spinach during the last 10 minutes of cooking.

• Slow Cooker Option: Sear the chicken first, then cook on low for 5–6 hours or high for 3–4 hours.

Nutritional Information (per serving)

Approximate values:

• Calories: 360 kcal

• Protein: 30 g

• Fat: 22 g

• Carbohydrates: 8 g

• Fiber: 2 g

• Sugar: 4 g

• Sodium: 820 mg

Health Benefits

• Rich in healthy fats from olive oil and olives for heart health.

• High protein supports muscle repair and energy.

• Antioxidants from tomatoes and herbs help reduce inflammation.

• Low-carb and gluten-free — great for Mediterranean or keto-inspired diets.

Q&A

Q: Can I use chicken breasts instead of thighs?
A: Yes! Just reduce cooking time by about 10 minutes to prevent drying out.

Q: How long does it keep?
A: Store in an airtight container in the fridge for up to 4 days or freeze for 2 months.

Q: Can I make this vegetarian?
A: Substitute chicken with chickpeas or firm tofu and vegetable broth — still delicious!

Q: What wine pairs well with this?
A: A dry white like Sauvignon Blanc or a light red like Pinot Noir complements the dish beautifully.