Ingredients with Measurements:
- 4 chicken thighs, bone-in and skin-on
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1/2 cup chicken broth
- 1/2 cup pitted kalamata olives
- 1 tablespoon capers, drained
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Season the chicken thighs with salt and pepper.
3. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
4. Add the chicken thighs to the pot and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
5. Add the chopped onion to the pot and cook until softened, about 5 minutes.
6. Add the minced garlic to the pot and cook for 1 minute.
7. Add the drained diced tomatoes, chicken broth, kalamata olives, capers, and dried oregano to the pot. Stir to combine.
8. Return the chicken thighs to the pot, skin-side up.
9. Cover the pot with a lid and transfer to the preheated oven.
10. Bake for 45 minutes, or until the chicken is cooked through and tender.
11. Remove the pot from the oven and let it rest for 5 minutes.
12. Garnish with fresh parsley and serve.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Sodium: 800mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Kalamata olives can be substituted with green olives.
- Capers can be omitted if desired.
Variations:
- Add chopped bell peppers or mushrooms to the pot for extra flavor and nutrition.
- Use fresh tomatoes instead of canned for a different texture and taste.
- Add a splash of red wine to the pot for a richer flavor.
Tips and tricks:
- Make sure to brown the chicken thighs well before adding the other ingredients to the pot.
- Use a heavy-bottomed pot or Dutch oven to ensure even cooking.
- Serve with crusty bread or over rice for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the braised chicken in individual bowls or on a platter with the sauce spooned over the top.
Garnishes:
Garnish with fresh parsley or chopped green onions for a pop of color.
Pairings:
This dish pairs well with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the sauce is too thin, remove the chicken from the pot and simmer the sauce on the stovetop until it thickens.
- If the chicken is not cooked through after 45 minutes, return it to the oven for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Braised chicken with olives and tomatoes is a classic Mediterranean dish that has been enjoyed for centuries.
Flavor profiles:
This dish is savory, tangy, and slightly salty, with a rich tomato-based sauce.
Serving suggestions:
Serve with a glass of red wine for a complete meal.
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