Braised Chicken with Tomatoes and Olives

This Braised Chicken with Tomatoes and Olives is such an amazingly robust dish.  Choose a good, hearty wine that will stand up nicely against the flavors of the tomatoes and olives.   Serve this with something light, like seasoned couscous,  and a nice crusty loaf of bread, and of course, a wonderful bottle of red, and you’ll have a meal on your hands that you’ll want to reproduce time and time again.

This has become one of the Loon’s all-time favorite dishes.  And I must say, mine, too.  140% Loon Approved. 

Braised Chicken with Tomatoes and Olives

Braised Chicken with Tomatoes and Olives

This Braised Chicken with Tomatoes and Olives is one of our favorite go-to chicken entrees. The hearty red wine is the perfect match to the flavors of the tomatoes and olives. Serve this with rice pilaf, or couscous, a crusty loaf of bread, red wine...and you will be so happy. Simply amazing.
5 from 1 vote
Print Pin Rate
Course: Entree
Cuisine: French
Keyword: Braised, Chicken
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 8 people
Calories: 362kcal


  • 3 lb chicken legs and thighs bone-in, skin-on (12 pieces)
  • Kosher salt and freshly ground black pepper
  • 2 cups robust red wine Zinfandel or Cabernet will work
  • 2 shallots minced
  • 2 garlic cloves minced
  • 6 peppercorns
  • 4 sprigs fresh thyme
  • 3 to matoes seeded and chopped (or use 15 oz. can of whole tomatoes, drained and coarsely chopped)
  • 1 tbsp tomato paste
  • 1 tbsp unsalted butter cut into small pieces
  • 1 tbsp all-purpose flour
  • 1 cup green olives pitted, and halved


  • Season the chicken all over with salt and pepper. Set aside.
  • In a medium saucepan, combine the wine, shallots, garlic, peppercorns, and thyme and bring to a boil over high heat and cook, stirring frequently, until reduced to about 1/2 cup, about 20 minutes.
  • Place the chicken in a Dutch oven (or heavy large pot) and then add the wine mixture and the chopped tomatoes.
  • Cover and cook over medium heat, turning frequently, until the chicken is very tender and opaque throughout, about 40 minutes.
  • Transfer the chicken to a platter. Set a fine-mesh sieve over a small bowl and strain the cooking juices. (You'll have about 1 cup).
  • Whisk in the tomato paste.
  • Pour the juices into a large skillet and bring to a boil over medium-high heat.
  • In a small bowl, combine the butter and flour to make a beurre manié by using your fingers (or a fork) to form a crumbly paste.
  • Add the butter mixture to the pan and cook, whisking constantly, until a thick sauce forms, 7 - 10 minutes.
  • Season to taste with salt and pepper, and stir in the olives.
  • Add the chicken, turn to coat with the sauce, and cook over medium-low heat until warmed through, about 5 minutes.
  • Divide among individual plates, and spoon the sauce over the top. Serve at once.


Calories: 362kcal
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