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Mediterranean Braised Chicken with Olives, Root Vegetables & Fresh Herbs
Few things rival the soul-deep comfort of a slow braise filling your kitchen with the heady perfume of red wine, oregano, and golden olive oil. Bone-in chicken thighs turn impossibly tender as they simmer with sweet carrots, creamy potatoes, and briny olives in a tomato-rich sauce that deepens with every passing minute. This is a one-pot dinner made for unhurried evenings and generous company. #mediterranean #braised chicken #comfortfood #onepotdinner #glutenfree #weekenddinner
80 min total
(Prep: 20 | Cook: 60)
4 servings
m3hungry ai
5 recipes
Chicken, skin , raw
2.0 lb
Oil, olive, salad or cooking
3.0 tablespoon
Onions, white, raw
300.0 grammar
Garlic, raw
4.0 clove
Tomato products, canned, paste, without salt added
2.0 tbsp
Tomatoes, crushed, canned
400.0 grammar
Vinegar, red wine
4.0 tbsp
Carrots, raw
3.0 medium
Potatoes, flesh and skin, raw
4.0 Potato small (1-3/4" to 2-1/2" dia)
Spices, pepper, black
0.5 tbsp, ground
Thyme, fresh
1.0 tsp
Olives, ripe, canned
4.0 tbsp
Salt, table
1.0 tbsp
Parsley, fresh
2.0 sprigs
Lemon juice, raw
15.0 grammar
Energy
5290.0 kilocalorie
Protein
115.1 grammar
Mufa 14:1
0.8 grammar
Mufa 15:1
0.0 grammar
Mufa 16:1
24.9 grammar
Mufa 17:1
0.4 grammar
Mufa 20:1
2.1 grammar
Mufa 22:1 C
0.0 grammar
Mufa 24:1 C
0.0 grammar
Oleic Acid (Omega-9)
175.7 grammar
ALA (Alpha-Linolenic Acid, Omega-3)
3.6 grammar
DHA (Docosahexaenoic Acid, Omega-3)
0.1 grammar
EPA (Eicosapentaenoic Acid, Omega-3)
0.1 grammar
Linoleic Acid (Omega-6)
73.9 grammar
Pufa 18:3 N-6 C,c,c
0.4 grammar
Pufa 18:4
0.1 grammar
Pufa 20:2 N-6 C,c
0.5 grammar
Pufa 20:3 N-3
0.0 grammar
Pufa 20:3 N-6
0.6 grammar
Pufa 20:4
1.2 grammar
Pufa 22:4
0.3 grammar
Pufa 22:5 N-3 (dpa)
0.1 grammar
Pufa 2:4 N-6
0.0 grammar
Palmitic Acid (C16:0)
91.7 grammar
Sfa 10:0
0.1 grammar
Sfa 12:0
0.2 grammar
Sfa 13:0
0.0 grammar
Sfa 14:0
2.3 grammar
Sfa 15:0
0.2 grammar
Sfa 17:0
0.5 grammar
Sfa 20:0
0.4 grammar
Sfa 22:0
0.3 grammar
Sfa 24:0
0.0 grammar
Sfa 4:0
0.0 grammar
Sfa 6:0
0.0 grammar
Sfa 8:0
0.0 grammar
Stearic Acid (C18:0)
20.7 grammar
Tfa 16:1 T
0.2 grammar
Tfa 18:2 T Not Further Defined
0.6 grammar
Tfa 22:1 T
0.0 grammar
Dietary Fiber
34.3 grammar
Starch
106.7 grammar
Lactose
0.0 grammar
Maltose
0.1 grammar
Sucrose
9.7 grammar
Fructose
21.7 grammar
Galactose
0.1 grammar
Glucose
21.2 grammar
Carotene, Alpha
6378.1 microgram
Carotene, Beta
17062.9 microgram
Choline
428.8 milligram
Folate (Vitamin B9)
735.8 microgram
Retinol
534.5 microgram
Vitamin A
37754.2 International Unit
Vitamin B-12
5.9 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
4.2 milligram
Vitamin B1 (Thiamin)
1.4 milligram
Vitamin B2 (Riboflavin)
0.9 milligram
Vitamin B3 (Niacin)
38.5 milligram
Vitamin B5 (Pantothenic Acid)
9.4 milligram
Vitamin C
226.0 milligram
Vitamin D
58.0 microgram
Vitamin E
16.7 milligram
Vitamin K
424.9 microgram
Calcium, Ca
511.9 milligram
Copper, Cu
2.4 milligram
Iron, Fe
20.5 milligram
Magnesium, Mg
396.5 milligram
Manganese, Mn
3.3 milligram
Phosphorus, P
1596.7 milligram
Potassium, K
6722.4 milligram
Selenium, Se
100.7 microgram
Sodium, Na
8648.7 milligram
Zinc, Zn
10.5 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
10.5 grammar
Alcohol, Ethyl
0.0 grammar
Arginine
7.4 grammar
Ash
39.7 grammar
Aspartic Acid
11.3 grammar
Betaine
77.8 milligram
Caffeine
0.0 milligram
Cholesterol
951.3 milligram
Cryptoxanthin, Beta
10.5 microgram
Cystine
1.1 grammar
Fluoride, F
7.4 microgram
Folic Acid
0.0 microgram
Glutamic Acid
16.6 grammar
Glycine
11.9 grammar
Histidine
2.2 grammar
Hydroxyproline
0.0 grammar
Isoleucine
3.3 grammar
Leucine
6.0 grammar
Lutein + Zeaxanthin
3398.1 microgram
Lycopene
29658.5 microgram
Lysine
6.2 grammar
Methionine
1.8 grammar
Nitrogen
0.4 grammar
Oleic Acid (Omega-9)
1.3 grammar
Phytosterols
93.7 milligram
Proline
7.4 grammar
Serine
4.0 grammar
Theobromine
0.0 milligram
Threonine
3.8 grammar
Tocopherol, Beta
0.1 milligram
Tocopherol, Delta
0.0 milligram
Tocopherol, Gamma
2.0 milligram
Tocotrienol, Alpha
0.4 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.4 milligram
Tryptophan
0.7 grammar
Tyrosine
2.6 grammar
Valine
4.2 grammar
Water
1884.3 grammar
0
Pat the chicken thighs thoroughly dry with paper towels and season generously on both sides with salt and pepper — dry skin is the secret to a beautiful crust. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering and just beginning to smoke. Working in batches to avoid crowding, sear the chicken skin-side down for 4–5 minutes without moving it, until the skin is deeply golden and releases naturally from the pan, then flip and brown the other side for 2–3 minutes. Transfer to a plate and set aside.
1
Pour the remaining tablespoon of olive oil into the same pot and reduce the heat to medium. Add the diced onion and cook, stirring occasionally, for 5–6 minutes until the pieces are soft, translucent, and just beginning to colour at the edges — you should smell a sweet, caramelizing depth building in the pan. Take your time here; a well-softened onion is the flavour foundation of your entire braise.
2
Add the minced garlic and stir constantly for 1 minute until deeply fragrant but not yet browned. Spoon in the tomato paste and stir vigorously to coat the onions and garlic, cooking for a further 1–2 minutes until the paste darkens from bright red to a deep, brick-rust colour and smells rich and concentrated rather than raw.
3
Pour in the red wine vinegar and listen for the immediate sizzle as it hits the hot pan. Using a wooden spoon, scrape up every caramelized bit of fond clinging to the bottom — those browned remnants are pure flavour. Let the vinegar simmer and reduce for 2 minutes until the sharp acidity mellows and the liquid smells rounded and complex.
4
Add the crushed tomatoes with all their juice, stirring to combine everything into a unified sauce. Nestle the browned chicken thighs back into the pot, skin-side up so the skin stays exposed. Pour in enough water or stock to come three-quarters of the way up the sides of the chicken, then tuck in the thyme sprig and season lightly with salt.
5
Bring the liquid up to a gentle simmer over medium heat, then reduce to low and partially cover the pot with a lid. Braise for 25–30 minutes, maintaining a lazy, barely-bubbling simmer throughout — not a rolling boil — until the chicken is cooked through to an internal temperature of 165°F (74°C) and the sauce smells deeply savory and aromatic.
6
Add the sliced carrots and small potatoes, pressing them down into the sauce so they are mostly submerged. Continue braising, partially covered, for a further 20–25 minutes until the carrots are tender when pierced with a knife and the potatoes yield easily to a fork but still hold their shape, creamy and rich at the center.
7
Stir in the black olives and a bright squeeze of fresh lemon juice, then taste the sauce carefully and adjust with salt and pepper as needed — the olives bring saltiness, so go slowly. The sauce should taste layered and balanced: savoury, gently acidic, and herbaceous. Remove and discard the thyme sprig.
8
Ladle the chicken thighs, vegetables, and glossy sauce into wide, shallow bowls or onto warmed plates. Scatter generously with fresh flat-leaf parsley and finish with a thread of your finest olive oil to make everything gleam. Serve immediately while steaming hot, with plenty of crusty bread or fluffy rice alongside to catch every drop of sauce.
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