Best 8 Braised Chicken With Escarole Tomatoes And Olives Recipes

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Indulge in a delectable culinary journey with this braised chicken recipe, an exquisite dish where succulent chicken pieces are nestled in a symphony of flavors. The chicken is lovingly browned in a skillet, infusing it with a golden crust that seals in its natural juices. It is then transferred to a Dutch oven, where it simmers in a flavorful broth infused with white wine, aromatic herbs, and a touch of Dijon mustard. The chicken emerges tender and succulent, ready to be complemented by a medley of colorful vegetables.

Alongside the chicken, a vibrant tapestry of escarole, cherry tomatoes, and briny olives awaits. The escarole, with its slightly bitter notes, adds a refreshing contrast to the richness of the chicken, while the cherry tomatoes burst with their sweet and tangy juices. The olives impart a savory depth of flavor, creating a harmonious balance that elevates the entire dish.

This recipe also includes variations to suit diverse preferences and dietary needs. For those who prefer a richer sauce, a delightful red wine sauce is introduced, adding a robust and complex flavor profile. And for a gluten-free option, a simple yet flavorful broth is provided, ensuring that everyone can savor this culinary delight.

So, prepare to tantalize your taste buds with this symphony of flavors. Whether you opt for the classic white wine sauce, the indulgent red wine sauce, or the gluten-free broth, this braised chicken with escarole, tomatoes, and olives promises an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED ESCAROLE WITH TOMATOES



Braised Escarole with Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 3 sliced garlic cloves in olive oil in a large pot over medium-high heat until golden. Add 1 large head chopped escarole in batches, season with salt and red pepper flakes and cook until just wilted, 3 minutes. Add one 14-ounce can diced tomatoes; cook until the liquid is reduced, 7 minutes. Stir in 2 teaspoons chopped oregano; season with salt. Drizzle with olive oil and top with grated parmesan.

BRAISED ESCAROLE WITH OLIVES AND RAISINS



Braised Escarole with Olives and Raisins image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons olive oil
2 shallots, chopped
1 garlic clove, smashed and peeled
1/4 teaspoon red pepper flakes, optional
1 teaspoon kosher salt
1/2 cup pitted green olives, roughly chopped
1/4 cup golden raisins
2 large heads escarole (about 1 1/2 pounds), roughly chopped into 2-inch pieces

Steps:

  • Heat a large straight-sided skillet over medium heat until hot. Add the oil, shallots, garlic and pepper flakes, if using, then season with 1/4 teaspoon salt. Stir with a wooden spoon until the shallots are soft and fragrant, about 3 minutes. Add the olives and raisins and stir to combine. Add the chopped escarole and season with the remaining 3/4 teaspoon salt. Stir to combine and coat the escarole in the flavors. Cover with the lid and allow to steam for 5 minutes. Remove the lid and increase the heat to medium-high. Cook, stirring often, until the liquid has evaporated and the greens are tender, another 3 minutes.

BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS



Braised Chicken With Tomatoes, Olives and Capers image

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 whole cut-up chicken, or about 3 pounds parts, bone in, skin on
Salt and freshly ground black pepper
2 medium onions, chopped
2 tablespoons drained capers
2 teaspoons minced garlic
1 28-ounce can diced tomatoes (with juice)
1/2 cup dry white wine or chicken stock
1 cup Niçoise or kalamata olives, pitted
1 tablespoon fresh thyme leaves
1/4 cup chopped fresh parsley for garnish

Steps:

  • Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn't burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it's brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
  • Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
  • Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 30 grams, Carbohydrate 17 grams, Fat 45 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 1297 milligrams, Sugar 8 grams, TransFat 0 grams

BRAISED CHICKEN WITH ESCAROLE AND SICILIAN OLIVES



Braised Chicken With Escarole And Sicilian Olives image

Provided by Kay Rentschler

Categories     dinner, weekday, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

8 chicken thighs with bone
Fine sea salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil
8 large garlic cloves, sliced (1/4 cup)
2 large shallots, sliced (1/2 cup)
1 1/2 tablespoons fresh minced thyme
1 1/2 tablespoons fresh minced rosemary
3 tablespoons white wine
1/2 cup chicken broth
1/2 cup jumbo pitted Sicilian olives, quartered
1 large or 2 small heads escarole, separated into individual leaves
Juice of 1/2 lemon
4 tablespoons cold butter, cut into pieces

Steps:

  • Trim chicken thighs of excess fat, and dry well on paper towels. Heat 10-inch nonstick skillet over medium heat for 5 minutes. Place chicken in skillet, skin-side down, and sear until skin is well-browned, about 5 minutes. Turn thighs with tongs, sprinkle with salt and pepper, and sear until second side is golden, about 3 minutes more.
  • Pour off fat. Reduce heat to low, add olive oil, and half of the sliced garlic, shallots and the herbs, and sauté until soft and fragrant, about 40 seconds. Add wine and chicken broth, cover, and simmer 7 minutes. Turn chicken, and simmer until meat pulls easily from bone, about 7 minutes more.
  • Transfer chicken from skillet to plate. Add remaining garlic, shallots and herbs, olives, escarole and lemon juice to skillet. Sprinkle with salt and pepper, increase heat to medium-high, and cover. Steam escarole until it wilts, about 5 minutes.
  • Return chicken to skillet on top of escarole. Add butter, increase heat to high, and simmer until butter melts and sauce has emulsified slightly. (If sauce appears thin, transfer escarole and chicken to warm platter, then boil sauce until it has reached a pleasing consistency.) Taste to correct seasoning. Serve immediately.

Nutrition Facts : @context http, Calories 600, UnsaturatedFat 28 grams, Carbohydrate 9 grams, Fat 47 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 15 grams, Sodium 671 milligrams, Sugar 2 grams, TransFat 0 grams

BRAISED CHICKEN WITH TOMATOES AND OLIVES



Braised Chicken with Tomatoes and Olives image

Categories     Chicken     Olive     Tomato     Braise     Dinner     Winter     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 11

8 chicken thighs with skin and bones (2 1/2 lb)
1 tablespoon olive oil
1 medium onion, finely chopped
2 large garlic cloves, minced
1 teaspoon chopped fresh thyme
1 (14- to 15-oz) can crushed tomatoes in purée
1/2 cup Kalamata or other brine-cured black olives, pitted and quartered lengthwise
1/2 teaspoon salt
1/4 teaspoon black pepper
Garnish: fresh thyme leaves
Accompaniment: spaghettini with garlic and lemon

Steps:

  • Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, about 8 minutes, transferring as browned to a plate.
  • Pour off all but 1 tablespoon fat from skillet. Add onion, garlic, and thyme to fat remaining in skillet and cook over moderately low heat, stirring, until softened, about 3 minutes. Stir in tomatoes, olives, salt, and pepper and return chicken to skillet. Simmer, covered, turning chicken occasionally, until chicken is cooked through, about 25 minutes.

BRAISED CHICKEN WITH OLIVES AND TOMATOES



Braised chicken with olives and tomatoes image

An impressive all-in-one bake bursting with Mediterranean flavours

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 11

1 sprig rosemary , chopped
1 large onion , sliced
2 garlic cloves , sliced
500g small new potato , quartered
olive oil
8-10 chicken pieces, thighs and drumsticks, skin on
500g baby plum or cherry tomato
300ml dry white wine
300ml chicken stock , fresh, cube or concentrate
150g Kalamata olive , drained
small bunch basil

Steps:

  • Heat the oven to 220C/fan 200C/gas 7. Toss the first 4 ingredients in a roasting tray in 2 tbsp oil and cook for 25 minutes. Meanwhile, fry the chicken in 2 tbsp oil until browned and almost cooked through. Add to the tin for the last 10 minutes of cooking along with the tomatoes, wine, stock and olives.
  • Scatter with basil and serve.

Nutrition Facts : Calories 571 calories, Fat 30 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 1.88 milligram of sodium

BRAISED CHICKEN WITH TOMATOES AND OLIVES



Braised Chicken With Tomatoes and Olives image

Make and share this Braised Chicken With Tomatoes and Olives recipe from Food.com.

Provided by Brookelynne26

Categories     Whole Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb tomatoes, cut into wedges (3 to 4 medium)
1 large onion, cut into wedges, leaving root ends intact
1/2 cup drained brine-cured black olives, pitted if desired
4 large garlic cloves, sliced, plus 1 teaspoon minced
3 tablespoons olive oil, divided
2 teaspoons herbes de provence, divided
1/2 teaspoon fennel seed
1 whole chicken (about 3 1/2 pounds)
chopped parsley (to garnish)

Steps:

  • Preheat convection oven to 400°F or regular oven to 425°F with rack in middle.
  • Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.
  • Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
  • Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.
  • Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.
  • Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.

Nutrition Facts : Calories 852.6, Fat 63.4, SaturatedFat 16.6, Cholesterol 243.8, Sodium 235.3, Carbohydrate 9.2, Fiber 2.2, Sugar 4.6, Protein 58.9

BRAISED CHICKEN WITH ESCAROLE, TOMATOES AND OLIVES



BRAISED CHICKEN WITH ESCAROLE, TOMATOES AND OLIVES image

Categories     Chicken     Vegetable

Yield 4 servings

Number Of Ingredients 8

1 T. olive oil
One 3-1/2 lb. chicken, cut into 8 pieces
kosher salt and black pepper
2 med. onions, sliced
12 C. torn escarole (about 1 head) or stemmed and torn collard greens
One 14.5 oz. can diced tomatoes
1/3 C. raisin (optional)
1/3 C. pitted kalamata olives, halved

Steps:

  • Heat oven to 400 degrees. Hea the oil in a large pot or Dutch oven over med-high heat. Season chicken with 3/4 t. salt and 1/4 t. pepper. Working in 2 batches, cooked the chicken until browned 5 - 6 min. per side; transfer to a plate. Add the onions to the drippings in the pot and cook, stirring occasionally, until beginning to soften, 3-5 min. Add the escarole, tomatoes and their juices, and 1/2 C. water and mix to combine. Place the chicken on top of the escarole, cover the pot and transfer to oven. Baked, covered, until the escarole is wilted and tender, 20-25 min. Uncover the pot and cook until the chicken is cooked through, 10-12 min. more; fold in the raisins and olives.

Tips:

  • To achieve the best flavor, use a combination of chicken thighs and drumsticks.
  • Sear the chicken pieces well before braising them to enhance their flavor and color.
  • Use a variety of vegetables in the braising liquid to add depth and complexity to the dish.
  • Add olives and capers to the braising liquid for a salty and briny flavor.
  • Garnish the finished dish with fresh herbs such as parsley or basil for a pop of color and freshness.

Conclusion:

Braised chicken with escarole, tomatoes, and olives is a flavorful and hearty dish that is perfect for a weeknight meal. The chicken is cooked until tender and juicy, and the vegetables are soft and flavorful. The braising liquid creates a rich and savory sauce that is perfect for spooning over the chicken and vegetables. Serve this dish with mashed potatoes, rice, or crusty bread to soak up all of the delicious sauce.

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