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

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: 362 kcal
Author: Kris Longwell
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.


  • 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


  1. Season the chicken all over with salt and pepper. Set aside.
  2. 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.
  3. Place the chicken in a Dutch oven (or heavy large pot) and then add the wine mixture and the chopped tomatoes.
  4. Cover and cook over medium heat, turning frequently, until the chicken is very tender and opaque throughout, about 40 minutes.
  5. 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).
  6. Whisk in the tomato paste.
  7. Pour the juices into a large skillet and bring to a boil over medium-high heat.
  8. 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.
  9. Add the butter mixture to the pan and cook, whisking constantly, until a thick sauce forms, 7 - 10 minutes.
  10. Season to taste with salt and pepper, and stir in the olives.
  11. Add the chicken, turn to coat with the sauce, and cook over medium-low heat until warmed through, about 5 minutes.
  12. Divide among individual plates, and spoon the sauce over the top. Serve at once.


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