Best 9 Braised Chicken With Tomatoes And Olives Recipes

ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES

Steps:

• Set your oven to 400 degrees.
• Heat the oil in a large, ovenproof pan over medium-high heat. Add the chicken thighs to the pan, skin side up. Season the chicken skin with a pinch of salt and a little pepper on each piece. Once some of the fat has been released into the pan, flip the chicken over and cook until the skin is brown and crispy, about 7-8 minutes. If using skinless thighs, cook them until the meat starts to brown. Remove the chicken from the pan. (While the chicken is cooking, prep the rest of the ingredients.)
• Pour out all but a few teaspoons of the oil. Add the onion to the pan and let it cook until soft, about 3-4 minutes. Add the garlic and cook for 1 minute more. Add the tomato paste to the pan and let it cook until it has darkened slightly and is fragrant smelling, about 3 minutes.
• Add all the remaining ingredients to the pan and stir well. Season to taste with sea salt and black pepper. Nestle the chicken back into the pan, skin side up. Pop the chicken into the oven and let it cook for 40 minutes. Remove the chicken from the oven and serve it right away.

BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS

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.

BRAISED CHICKEN WITH TOMATOES AND OLIVES

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.

BRAISED CHICKEN WITH TOMATOES AND OLIVES (POULET PROVENCAL)

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.

BRAISED CHICKEN WITH TOMATOES AND OLIVES

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 LEGS AND THIGHS WITH TOMATOES, POTATOES, OLIVES AND CAPERS

Steps:

• Let the chicken come to room temperature, then pat the pieces dry and season with salt and pepper. Place the flour in a shallow, flat container and dredge the chicken in the flour, shaking off any excess. Set aside.
• In a large heavy-bottomed skillet or a Dutch oven designed for braising, heat the oil over medium-high heat for 1 minute. Add the butter, let it melt and heat until it begins to turn brown, about 2 minutes. Add the chicken and cook until browned on all sides, about 4 minutes per side. Transfer the chicken to a large platter and set aside.
• Pour off all but 2 tablespoons of the fat from the skillet and return the skillet to the stovetop over medium-high heat. Add the shallots and garlic and cook, stirring, until softened, about 1 minute. Add the wine and deglaze the pan, scraping the brown bits off the bottom of the pan with a wooden spoon, and cook until the wine has reduced by half, 1 to 2 minutes. Add the stock and tomatoes and raise the heat to high and bring the liquid to a boil. The add the potatoes, olives, capers, and thyme, and stir to combine. Bring the liquid to a boil again, then reduce the heat to low so the liquid is simmering, and return the chicken to the pan. Cover and cook until the chicken is tender and the potatoes can be easily pierced with a knife, 25 to 35 minutes.
• To serve, place one chicken leg and one thigh in each of four shallow bowls. Spoon the sauce on top, getting some of the tomatoes, potatoes, olives and capers in each portion. Serve immediately.
• Place the chicken, carrots, celery, onion, parsley and thyme in an 8-quart stockpot. Add enough water to come up to 2 inches from the top of the pot. Place the pot over high heat and bring the liquid to a lively simmer--do not let the liquid boil. As soon as the liquid starts to simmer, reduce the heat so that you maintain a lively simmer throughout. (This could be anywhere from low to medium heat depending on the strength of your range.) Skim off any gray scum that floats to the top of the stock. Cook the stock, uncovered, for about 2 1/2 hours -- it should reduce in volume by one-quarter to one-third. Strain the stock through a fine-mesh strainer into a large bowl or clean stockpot, pressing on the solids in the strainer to extract all the liquid. If you like, season with salt to taste--I prefer to keep my stock salt-free.
• Use right away or transfer to air tight containers and refrigerate or freeze. The stock will keep for up to 1 week in the refrigerator or up to 3 months in the freezer.

WINE BRAISED CHICKEN WITH TOMATOES AND OLIVES

Steps:

• Place the garlic cloves in a saucepan, cover with water, and bring to a boil over medium-high heat. As soon as the water comes to a boil, drain the garlic and discard the water. Repeat. Set the garlic aside.
• Heat 1 tablespoon of the olive oil in a large heavy flameproof casserole over medium-high heat. Add the chicken in a single layer, leaving space between the pieces. Season with salt and pepper, and cook until light golden on each side, 10 minutes total.
• Remove the chicken from the pan and pour off the excess fat. Increase the heat to high, add the wine to the pan, and reduce by approximately half, 10 minutes.
• Return the drumsticks and thighs to the pan, along with the garlic, chicken stock, tomatoes, and tomato paste. Bring to a boil, reduce the heat to low, and simmer for 5 minutes.
• Add the breasts and continue to cook, covered, until the juices from the chicken are clear, 15 to 20 minutes.
• Using tongs, remove the chicken pieces from the pan and set aside; cover with foil to keep warm. Adjust the heat to high, add the olives and capers to the pan, and simmer until the liquid reduces by half and thickens, 10 to 15 minutes. (The chicken and sauce can be prepared ahead to this point and refrigerated. Bring the sauce back to a simmer before continuing.).
• Return the chicken to the pan and heat thoroughly, 5 to 10 minutes. Arrange the chicken on a platter and drizzle the sauce over the top. Garnish with parsley, and serve.

BRAISED CHICKEN WITH OLIVES AND TOMATOES

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.

CHICKEN BREASTS WITH OLIVES AND TOMATOES

Steps:

• In a shallow baking dish combine two tablespoons of the olive oil with half the garlic, the lemon juice and salt and pepper to taste. Add chicken breasts, turning them in the dish so they are coated with the marinade. Arrange them in a single layer in the dish, cover with plastic wrap and allow them to marinate at room temperature for 30 minutes.
• Preheat oven to 375 degrees.
• Heat the remaining oil in a skillet. Add onion and remaining garlic and saute until tender but not brown. Add tomatoes and olives and allow to cook about 15 minutes, until the mixture begins to thicken. Stir in half the parsley and the thyme and season to taste with salt and pepper.
• Spread the tomato mixture over the marinated chicken breasts. Place in oven and bake about 20 minutes, until the chicken is done. Remove from oven and baste to combine juices in bottom of the pan with the tomato mixture on top. Sprinkle with the remaining parsley and serve.