Braised Chicken with Tomatoes and Olives
By Sur La Table
Braised Chicken with Tomatoes and Olives
By Sur La Table
Yield/Serves:
Makes 4 sevings
4 (6 ounce) chicken breasts, boneless and skinless
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 large onion, minced
2 teaspoons minced garlic
1 (28-ounce) can diced tomatoes with juice
1/2 cup red wine
1/2 cup drained brine-cured black olives, pitted
2 teaspoons minced thyme
2 tablespoons minced flat-leaf parsley
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 large onion, minced
2 teaspoons minced garlic
1 (28-ounce) can diced tomatoes with juice
1/2 cup red wine
1/2 cup drained brine-cured black olives, pitted
2 teaspoons minced thyme
2 tablespoons minced flat-leaf parsley
We specify chicken breasts in this recipe, but you could easily use chicken thighs, or even chicken pieces. The red wine adds a depth of flavor to the tomatoes, olives and herbs in the sauce.
Season the chicken breast with salt and pepper. Set aside on a plate.
Place a large deep skillet, or Dutch oven, on the stove over medium-high heat and add the oil. When the oil is shimmering, add the chicken and cook until the chicken is golden brown, about 3-4 minutes. Using tongs turn the chicken over and cook until golden-brown on the other side, about an additional 3 minutes. Using tongs, transfer the chicken from the skillet to a plate and pour off all but 2 tablespoons of the fat.
Return the skillet to the stove over a medium heat. When the fat is warm, add the onions and cook until tender, about 7 minutes. Add the garlic and tomatoes and cook until the mixture starts to bubble and the tomatoes start to thicken, about 2 minutes. Stir in the wine and let the mixture bubble for an additional 2 minutes.
Add the olives, thyme and chicken; ensure the chicken is well coated in the sauce. Adjust the heat so the sauce is gently simmering, then cover the skillet. Cook, turning the chicken every 8 minutes, until the chicken registers165 degrees on a digital instant- read thermometer. Taste the sauce; adjust the seasoning with salt and pepper. Stir in the parsley.
To serve: Using tongs, remove the chicken from the sauce, slice diagonally and arrange on a warmed dinner plate. Spoon the sauce with olives over the chicken and serve immediately.
Season the chicken breast with salt and pepper. Set aside on a plate.
Place a large deep skillet, or Dutch oven, on the stove over medium-high heat and add the oil. When the oil is shimmering, add the chicken and cook until the chicken is golden brown, about 3-4 minutes. Using tongs turn the chicken over and cook until golden-brown on the other side, about an additional 3 minutes. Using tongs, transfer the chicken from the skillet to a plate and pour off all but 2 tablespoons of the fat.
Return the skillet to the stove over a medium heat. When the fat is warm, add the onions and cook until tender, about 7 minutes. Add the garlic and tomatoes and cook until the mixture starts to bubble and the tomatoes start to thicken, about 2 minutes. Stir in the wine and let the mixture bubble for an additional 2 minutes.
Add the olives, thyme and chicken; ensure the chicken is well coated in the sauce. Adjust the heat so the sauce is gently simmering, then cover the skillet. Cook, turning the chicken every 8 minutes, until the chicken registers165 degrees on a digital instant- read thermometer. Taste the sauce; adjust the seasoning with salt and pepper. Stir in the parsley.
To serve: Using tongs, remove the chicken from the sauce, slice diagonally and arrange on a warmed dinner plate. Spoon the sauce with olives over the chicken and serve immediately.