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Mediterranean braised chicken pieces with olives, sliced peppers and onions in broth in a white bowl on a wooden table with toasted bread on the side.

Mediterranean Braised Chicken

tomato, olives, capers, white wine

STARS

Braise chicken with tomatoes, capers, and olives for loads of moist, briny Mediterranean flare. A side of grilled bread brings a pleasant crunch to this tender meal.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 20 minutes
Active Time:  15 minutes
Ingredients

Mediterranean Braised Chicken

  • 1 red onion, sliced
  • 1 fennel bulb, sliced thinly
  • 2 garlic cloves, roughly chopped
  • 2 boneless, skinless chicken thighs, diced into 2-inch pieces
  • 2 boneless, skinless chicken breasts, diced into 2-inch pieces
  • ¼ cup pitted olives
  • 2 tablespoons capers, drained
  • ½ cup roasted tomatoes, drained
  • ½ cup white wine
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • Low-sodium chicken stock
  • Crusty bread, toasted, for serving
  • 4 tablespoons goat cheese
Directions
1
Preheat the oven to 350°F. 
2
Toss the onion, fennel and garlic with 1 tablespoons oil, salt and pepper in a lidded baking dish (with the lid off) and roast for 15 minutes, until brown.
3
Add the chicken, olives, capers, tomatoes, wine, tomato paste, oregano, salt and enough stock to come halfway up the sides of the chicken. Cover the dish tightly and roast for 1 hour.  
4
To serve, toast the bread, smear with goat cheese and serve alongside braised chicken. 

Mediterranean Braised Chicken

tomato, olives, capers, white wine

STARS

Braise chicken with tomatoes, capers, and olives for loads of moist, briny Mediterranean flare. A side of grilled bread brings a pleasant crunch to this tender meal.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 20 minutes
Active Time:  15 minutes
Servings:  4

Ingredients

Mediterranean Braised Chicken

  • 1 red onion, sliced
  • 1 fennel bulb, sliced thinly
  • 2 garlic cloves, roughly chopped
  • 2 boneless, skinless chicken thighs, diced into 2-inch pieces
  • 2 boneless, skinless chicken breasts, diced into 2-inch pieces
  • ¼ cup pitted olives
  • 2 tablespoons capers, drained
  • ½ cup roasted tomatoes, drained
  • ½ cup white wine
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • Low-sodium chicken stock
  • Crusty bread, toasted, for serving
  • 4 tablespoons goat cheese

Directions

1
Preheat the oven to 350°F. 
2
Toss the onion, fennel and garlic with 1 tablespoons oil, salt and pepper in a lidded baking dish (with the lid off) and roast for 15 minutes, until brown.
3
Add the chicken, olives, capers, tomatoes, wine, tomato paste, oregano, salt and enough stock to come halfway up the sides of the chicken. Cover the dish tightly and roast for 1 hour.  
4
To serve, toast the bread, smear with goat cheese and serve alongside braised chicken.