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Sun-Kissed Mediterranean Braised Chicken with Olives, Tomatoes & Fresh Herbs
Imagine pulling a bubbling Dutch oven from the stove to reveal chicken thighs bathed in a glossy, herb-scented tomato sauce, the kitchen warm with the perfume of garlic, rosemary, and slow-cooked aromatics. This unhurried braise coaxes every last drop of flavour from humble ingredients — briny Kalamata olives, bright lemon, and sun-ripened tomatoes — until the meat is impossibly tender and the sauce clings like velvet. It is the kind of meal made for a crowded table on a cool evening, paired with a hunk of crusty bread and a generous pour of wine. #mediterranean #chicken #braised #comfortfood #weekenddinner #dairyfree
65 min total
(Prep: 20 | Cook: 45)
4 servings
m3hungry ai
5 recipes
Chicken, skin , raw
2.0 lb
Oil, olive, salad or cooking
3.0 tablespoon
Peppers, bell, red, raw
1.0 grammar
Onion rings, breaded, par fried, frozen, unprepared
150.0 grammar
Garlic, raw
4.0 clove
Tomatoes, crushed, canned
1.5 cup
CHICKEN BROTH
250.0 grammar
Rosemary, fresh
1.0 tbsp
Thyme, fresh
2.0 grammar
Lemon juice, raw
1.0 wedge yields
Capers, canned
2.0 tbsp, drained
Salt, table
2.0 dash
Energy
4827.2 kilocalorie
Protein
96.9 grammar
Mufa 14:1
0.8 grammar
Mufa 15:1
0.0 grammar
Mufa 16:1
25.1 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)
181.4 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
Palmitic Acid (C16:0)
95.0 grammar
Sfa 10:0
0.0 grammar
Sfa 12:0
0.2 grammar
Sfa 14:0
2.5 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)
23.0 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
7.5 grammar
Starch
0.0 grammar
Lactose
0.0 grammar
Maltose
0.0 grammar
Sucrose
0.1 grammar
Fructose
4.3 grammar
Galactose
0.0 grammar
Glucose
3.7 grammar
Carotene, Alpha
0.0 microgram
Carotene, Beta
306.1 microgram
Choline
284.1 milligram
Folate (Vitamin B9)
352.9 microgram
Retinol
534.5 microgram
Vitamin A
2898.7 microgram
Vitamin B-12
5.9 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
1.7 milligram
Vitamin B1 (Thiamin)
0.7 milligram
Vitamin B2 (Riboflavin)
0.6 milligram
Vitamin B3 (Niacin)
26.7 milligram
Vitamin B5 (Pantothenic Acid)
6.5 milligram
Vitamin B7 (Biotin)
0.0 microgram
Vitamin C
35.4 milligram
Vitamin D
58.0 microgram
Vitamin E
10.7 milligram
Vitamin K
42.1 microgram
Calcium, Ca
228.2 milligram
Copper, Cu
0.9 milligram
Iron, Fe
8.3 milligram
Magnesium, Mg
143.7 milligram
Manganese, Mn
1.2 milligram
Phosphorus, P
1016.3 milligram
Potassium, K
1982.1 milligram
Selenium, Se
98.1 microgram
Sodium, Na
2764.3 milligram
Zinc, Zn
7.2 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
9.2 grammar
Alcohol, Ethyl
0.0 grammar
Arginine
6.6 grammar
Ash
10.9 grammar
Aspartic Acid
7.1 grammar
Betaine
75.2 milligram
Caffeine
0.0 milligram
Cholesterol
951.3 milligram
Cryptoxanthin, Beta
9.3 microgram
Cystine
0.9 grammar
Fluoride, F
82.5 microgram
Folic Acid
43.5 microgram
Glutamic Acid
12.9 grammar
Glycine
11.4 grammar
Histidine
1.9 grammar
Isoleucine
2.7 grammar
Leucine
5.2 grammar
Lutein + Zeaxanthin
1222.8 microgram
Lycopene
9274.6 microgram
Lysine
5.2 grammar
Methionine
1.6 grammar
Nitrogen
0.0 grammar
Oleic Acid (Omega-9)
1.3 grammar
Phytosterols
98.5 milligram
Proline
7.1 grammar
Serine
3.5 grammar
Sugars, Added
1.0 grammar
Theobromine
0.0 milligram
Threonine
3.0 grammar
Tocopherol, Beta
0.0 milligram
Tocopherol, Delta
0.0 milligram
Tocopherol, Gamma
1.5 milligram
Tocotrienol, Alpha
0.4 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.4 milligram
Tryptophan
0.5 grammar
Tyrosine
2.2 grammar
Valine
3.4 grammar
Water
676.1 grammar
0
Pat the chicken thighs thoroughly dry with paper towels — moisture is the enemy of a good sear — then season generously on both sides with salt and freshly cracked black pepper. Pour 2 tablespoons of olive oil into a large heavy-bottomed Dutch oven and set it over medium-high heat until the oil shimmers and just begins to haze. Working in batches to avoid crowding the pan, lay the chicken skin-side down and cook, completely undisturbed, for 5–6 minutes until the skin is a deep, burnished golden-brown and releases easily from the pan on its own. Flip and cook for a further 3 minutes on the flesh side until lightly coloured, then transfer to a plate and set aside.
1
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same unwashed pan — those caramelized drippings are pure flavour. Add the finely diced onion and red bell pepper and cook, stirring occasionally, for 5–7 minutes until the vegetables are fully softened, translucent, and just beginning to catch golden colour at their edges, filling the kitchen with a warm, sweet fragrance.
2
Stir in the minced garlic and cook for 1–2 minutes, keeping it moving, until deeply fragrant and the sharp raw edge has mellowed into something pungent and sweet. Watch carefully here — garlic added to a hot pan can turn bitter within seconds, so lower the heat slightly if the pan feels too fierce.
3
Pour in the crushed tomatoes along with their juices and add the chicken broth, fresh rosemary sprig, and thyme. Stir everything together, scraping up any caramelized bits from the base of the pan with a wooden spoon — those sticky patches dissolve into the sauce and deepen its flavour immeasurably. Nestle the browned chicken thighs back in, skin-side up and partially submerged. Bring to a gentle, lazy simmer, then partially cover with the lid left slightly ajar and braise over low heat for 35–40 minutes until the chicken is fork-tender, the meat beginning to pull away from the bone, and the sauce has reduced by roughly one-quarter.
4
Scatter in the Kalamata olives and capers along with a splash of their briny brine, then squeeze in the juice of the lemon wedge. Taste the sauce and adjust seasoning with salt and pepper as needed. Cook uncovered for a further 3–5 minutes, stirring gently, until everything is beautifully melded — the sauce should be glossy, richly aromatic, and coat the back of a spoon in a thick, luscious layer.
5
Discard the rosemary and thyme sprigs, then ladle the chicken and its fragrant sauce into shallow warmed bowls or onto a wide serving platter. Finish with a scatter of freshly chopped flat-leaf parsley if you have it — its grassy brightness lifts the whole dish — and serve immediately while piping hot, with crusty bread to mop up every last drop of sauce, or alongside steamed potatoes or fluffy rice.
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