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
- 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.