Braised chicken with black olives

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.