Braised chicken with black olives
If you're looking for a delicious braised chicken recipe with olives, you're in the right place. With incredibly delicious Nyons olives, a white wine flavored tomato sauce and a very crispy chicken skin, this recipe is incredible.
I love these super simple yet very flavorful dishes, they're good crowd pleasers. I love serving this dish with pasta, I take out the chicken out of the pan and mix the pasta directly into the sauce so it absorbs the sauce well, then I put a piece of chicken in each plate as I serve the pasta !
Braised chicken with black olives (serves 4) :
- 4 chicken thighs
- 1 onion
- 2 garlic cloves
- 1 tbsp tomato pasta
- 125 ml white wine
- 125 ml chicken stock
- 400 g tomato sauce
- 100 g black olives
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/2 tsp smoked paprika
- 1 tsp white sugar
- Olive oil
- Salt and pepper
Heat a drizzle of olive in a deep pan.
Brown the chicken skin side down for 10 minutes.
Take the chicken out of the pan and set aside.
Mince the onion and garlic.
Fry the onion for 2-3 minutes, add the garlic and spices : thyme, oregano and smoked paprika. Season with salt and pepper.
Add the tomato pasta and cook it for a minute.
Add the white wine, scrape the bottom of the pan with a wooden spoon to get all the crispy bits. Add sugar.
Add the chicken stock, tomato sauce and olives. Mix well.
Put the chicken back into the pan, cover with a lid and let it simmer for 30 minutes.
Let it cook for 10 more minutes uncovered to thicken the sauce.
Serve with rice or pasta.