Italian braised chicken with olives and wine is a harmonious combination of complex flavors, to make your weeknight dinners unforgettable. At the same time, nothing can beat the simplicity of this amazing Italian dish. Hearty, easy and delicious!
Italian braised chicken recipe brings to mind fall and even colder temperature, where food is gently simmered for hours by the fire. Here, we use a simplified braising method that takes our chicken thighs, olives and red wine and turns them into a tender, warming plate of goodness and love.
Why you will love Braised Chicken with Olives
- It’s super quick and easy to through together
- You can use a variety of side dishes with it: spaghetti, ravioli, gnocci and beans!
- You can easily customize the recipe with the ingredients you have on hand
- You will eat a flavorful chicken dish and enjoy every second of it!
I promise that once you braise this chicken once, you will be tempted to do it again and again.
What is braising and how is it done?
Braising combines two cooking methods together. First we braise chicken by browning it at high temperature, then we simmer it in a covered pot in cooking liquid. Here we simmer our chicken in wine, crushed tomatoes and spices.
Braising is not the same as stewing. Stewing involves a lot more liquid, but braising uses just enough without submerging the chicken.
A braise can be done on the stove top or in the oven. In this italian braised chicken recipe, we use oven method.
What kind of liquid should use?
Definitely not water:). The complexity of chicken flavor is predicated on the liquid we use. This is what transfers the complexity of flavor to our meat. The combination of red wine, tomato paste, tomatoes, onion and garlic bring the most incredible nuances to this braised chicken dish.
Can I use a different braise base?
As long as you have some acidic elements in your liquid – yes You can use wine or beer, beef or chicken stock.
Should I braise chicken covered or uncovered?
I braised chicken in a pot covered with a lid. My dutch oven was tightly lidded, ensuring that moisture and flavors stay in the pot instead of evaporating away. However, since we are braising chicken thighs here, you can also choose to do so in the open skillet, without losing flavor.
How long should I braise my chicken?
I braised mine for 45 minutes. You can definitely extend that time up to 1.5 hours by slightly reducing the oven heat. The longer you braise, the softer the meat becomes.
What is the most optimal oven temperature for braising?
I braised my chicken thighs at 375 F. For best results, braise your chicken at temperatures between 300 F. and 375 F.
Ingredients for Italian braised chicken with olives
- Chicken – I often make this using skin-on bone-in chicken thighs, but boneless and skinless thighs would work as well!
- Olives – I used Kalamata and green onions, whole. They can also be chopped or cut in half.
- Onions and garlic – Red onion is my onion of choice here, but of course both yellow onions or red onions would work here! Garlic gives an incredible flavor to any dish, so I used 4 cloves. I would say that’s the minimum.
- Red wine – I personally love to use either Merlot or cheaply priced Italian red wine, such as Barolo.
- Italian seasoning
- Crushed tomatoes and tomato paste – 28 ounce can of crushed tomatoes is perfect! Feel free to adjust the amount according to your preferences. Tomato paste will create a concentrated richness in the sauce of this dish.
- Salt and Pepper
More delicious chicken recipes
Braised Chicken with Olives and Wine
- Oven proof skillet or dutch oven
- cutting board
- Plate for chicken
Olive and Wine Sauce
- 1 red onion, chopped
- 4 cloves garlic, chopped
- 2 teaspoon Italian seasoning
- 2 tablespoon tomato paste
- ½ cup dark red wine, Merlot, Cabernet Savignon, Barolo, or Chianti
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 28 oz crushed tomatoes
- 1 cup olives, Kalamata and green olives
- 2 teaspoon parsley, chopped, for garnish
- Chop one onion, then chop garlic cloves. Season chicken thighs with salt and pepper.
Sear the chicken
- Prepare a large deep oven proof skillet or dutch oven. Heat it on medium high and add olive oil. Once the skillet is warmed up, add chicken skin side down and sear on one side for 5 minutes, Then flip and sear on the other side for 4 more minutes. Remove chicken onto a plate.
- Preheat oven to 375 F.
How to make sauce
- To the now empty skillet add chopped onions and cook until translucent, about 5 minutes. Add chopped garlic to onions and continue cooking for another minutes.
- Next add tomato paste and balsamic vinegar. Once the mixture is bubbling, pour wine and reduce it by cooking for only a minute or two. Now add olives, honey and crushed tomatoes.
- Cook the sauce for 4 more minutes until thoroughly hot.
- Add chicken by nestling the thighs inside the sauce. Move the skillet to the oven. Set the timer for 30 minutes. Let it sit in the oven for additional 10 – 20 minutes before serving.
- Serve hot with sprinkled chopped parsley.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.