Braised chicken and olives
Cooking is at its funnest when you're being creative. Like when you take a bunch of ingredients you think will work together and throw them into a pan to see what happens. Sometimes it won't work, often it does, and on rare occasions it comes out absolutely amazing. This dish definitely falls into the latter. I took some Mediterranean ingredients, reminiscent of puttanesca, and threw them into a chicken braise instead. The resulting dish was rich, nuanced, loaded with juicy olives and succulent chicken, and totally, satisfyingly delicious.
Braised chicken and olives
Cooking is at its funnest when you're being creative. Like when you take a bunch of ingredients you think will work together and throw them into a pan to see what happens. Sometimes it won't work, often it does, and on rare occasions it comes out absolutely amazing. This dish definitely falls into the latter. I took some Mediterranean ingredients, reminiscent of puttanesca, and threw them into a chicken braise instead. The resulting dish was rich, nuanced, loaded with juicy olives and succulent chicken, and totally, satisfyingly delicious.
Cooking Instructions
- 1
Season the chicken thighs with salt and pepper and sear them in two batches in a large, high-sided pan over medium-high heat. Put them skin-side down first for 7 minutes, then flip and fry 3 more minutes on the other side. Remove the thighs to a plate and set aside, then remove all but a few tbsp chicken grease from the pan.
- 2
Add a small splash of olive oil to the pan and add the onion and garlic. Squeeze in the tomato paste and stir to combine. Let fry for 3 or 4 minutes, stirring occasionally, until the paste dries out a little and starts sticking to the sides of the pan.
- 3
Deglaze the pan with the wine. Turn the heat down to medium and simmer about 5 minutes until the liquid is reduced by about two-thirds. Pour in the can of tomatoes. Fill the can halfway with cold water and add that too. Add the remaining ingredients along with a modest pinch of salt and several grinds of black pepper. Nestle the chicken back into the sauce and simmer for 20 to 25 minutes until cooked.
- 4
Remove the chicken and give the sauce a taste. Add additional seasoning as needed. Return the chicken to the sauce and serve hot.
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