Best 6 Stewed Chicken Thighs With Tomatoes And Black Olives Recipes

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Indulge in a culinary journey with our stewed chicken thigh recipes, where succulent chicken thighs are braised in a symphony of flavors. Discover a world of taste with our three distinct variations:

- **Stewed Chicken Thighs with Tomatoes and Black Olives:** Embark on a Mediterranean adventure with tender chicken thighs slow-cooked in a vibrant tomato sauce, complemented by the tangy zest of black olives.

- **Chicken Teriyaki with Asparagus:** Experience the harmony of East and West as chicken thighs are enveloped in a luscious teriyaki glaze, while crisp asparagus adds a refreshing crunch.

- **Chicken Fricassee:** Dive into a French classic, where tender chicken thighs are simmered in a creamy sauce enriched with mushrooms, carrots, and peas.

Each recipe is a culinary masterpiece, offering a unique flavor profile that will tantalize your taste buds. So, prepare to embark on a delicious adventure with our stewed chicken thigh recipes.

Let's cook with our recipes!

ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES



Italian Braised Chicken with Tomatoes and Olives image

This is my favorite Italian Braised Chicken recipe. The chicken thighs are first seared until the skin is crispy then they're gently simmered in a delicious tomato and olive sauce. The chicken becomes super flavorful and tender. This is a healthy dinner recipe you don't want to miss.

Provided by Kristen Stevens

Categories     Dinner

Time 1h

Number Of Ingredients 13

2 teaspoons olive oil
8 chicken thighs (skin on or off, your choice)
Salt and pepper (for seasoning the chicken)
1 medium onion (finely minced)
4 cloves garlic (chopped)
4 tablespoons tomato paste
28 ounce can diced tomatoes
1 cup coarsely chopped olives
2 tablespoons each: capers and balsamic vinegar
1 teaspoon each: chopped rosemary and oregano
A pinch of red pepper flakes
Optional: 1 teaspoon honey (omit for Whole30)
Salt and pepper (to taste)

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.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 407 kcal, Carbohydrate 18 g, Protein 47 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 215 mg, Sodium 1270 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 12 g

CHICKEN THIGHS WITH TOMATOES



Chicken Thighs With Tomatoes image

Our recipe has chicken thighs browned then baked with tomatoes, white wine, mushrooms, and sliced black olives. It is delicious served with pasta or rice.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h20m

Yield 6

Number Of Ingredients 13

3 tablespoons olive oil
1 tablespoon butter
6 to 8 chicken thighs
1 tablespoon all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic (minced)
1/2 cup dry white wine
1 can (14.5 ounces) diced tomatoes
8 ounces sliced mushrooms
1 small can (about 2.25 ounces) sliced black olives (drained)
1/2 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley

Steps:

  • Heat oil and butter in a large skillet.
  • Saute the chicken thighs, turning frequently until browned on all sides.
  • Remove chicken to a casserole dish and set aside.
  • Heat oven to 350 F.
  • Stir flour into the skillet juices. Cook, stirring constantly, for 2 minutes.
  • Add salt and pepper. Add the garlic, wine, and tomatoes. Bring to a boil.
  • Add mushrooms, olives, thyme and parsley. Cook over medium heat, stirring frequently, for about 4 to 5 minutes.
  • Pour over the chicken in the casserole.
  • Cover and bake for 40 minutes.

Nutrition Facts : Calories 551 kcal, Carbohydrate 7 g, Cholesterol 255 mg, Fiber 3 g, Protein 48 g, SaturatedFat 10 g, Sodium 852 mg, Sugar 3 g, Fat 37 g, ServingSize Serves 6, UnsaturatedFat 0 g

FRENCH STEWED CHICKEN THIGHS



French Stewed Chicken Thighs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

1 cup all-purpose flour, for dredging
1 rounded teaspoon dried thyme
Kosher salt and freshly ground pepper
8 skinless chicken thighs, bone-in
2 tablespoons EVOO
2 tablespoons butter
8 ounces button mushrooms, quartered
2 large shallots, finely chopped
1 carrot, finely chopped
1/2 teaspoon sugar
1/2 cup dry white wine
1/4 cup chopped fresh tarragon
1/3 cup pitted picholine or other buttery black olives, finely chopped
One 28-ounce can chopped San Marzano tomatoes
1 baguette, for serving

Steps:

  • Put the flour in a shallow dish and season with the thyme, salt and pepper. Dredge the chicken in the flour, shaking off the excess. Heat the EVOO in a Dutch oven over medium-high heat. Add the chicken and cook until browned and crisp on both sides. Remove to a plate. Melt the butter in the pot over medium heat. Add the mushrooms and cook until lightly browned. Add the shallots, carrots and sugar, and season with salt and pepper. Cook for a couple of minutes to soften. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the tarragon, olives and tomatoes and bring to a simmer. Return the chicken to the pot and cook, partially covered, for 30 minutes, stirring occasionally. Preheat the oven to 350 degrees F. Slice the baguette on an angle and toast in the oven. Divide the chicken and sauce among plates and serve with the baguette. Cook's Note: The stewed chicken can be covered and refrigerated for a make-ahead meal. Reheat over medium heat.

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

CHICKEN THIGH AND DUMPLING STEW



Chicken Thigh and Dumpling Stew image

Chicken thighs produce the tastiest shredded/chopped chicken to use in recipes like this. A perfect version of a good ol' comfort food recipe. Goes well with fresh green beans.

Provided by averyfern

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h25m

Yield 8

Number Of Ingredients 15

3 tablespoons butter
2 pounds chicken thighs
8 slices bacon
2 stalks celery, chopped
3 carrots, chopped
1 red onion, finely chopped
3 cloves garlic, finely chopped
1 (14 ounce) can vegetable broth
½ teaspoon paprika
½ cup heavy cream
1 (26 ounce) can condensed cream of chicken soup
1 cup water
1 (8.75 ounce) can sweet corn, drained
ground black pepper to taste
1 (10 ounce) can buttermilk biscuits

Steps:

  • In a large skillet over medium-high heat, melt the butter and cook the chicken thighs until the meat is just cooked through. Remove the chicken pieces from the skillet and allow to cool. Using forks, pull meat from the bones and cut into small pieces or shred. Set aside.
  • Meanwhile, in a medium skillet, cook the bacon over medium heat until nicely browned and crispy. Remove strips from bacon grease and drain on a paper towel. Crumble the drained and cooled bacon and set aside. Reserve 1 tablespoon of the bacon drippings.
  • Scrape the chicken drippings from the large skillet into a large stock pot or Dutch oven. Cook the celery, carrots, red onion, and garlic over medium heat until the red onions are soft and transparent. Add the vegetable broth, chicken, and 1 tablespoon reserved bacon grease. Simmer over medium heat for 12 minutes, then stir in paprika, heavy cream, cream of chicken soup, and water. Heat through, stirring regularly, about 5 minutes. Stir in the sweet corn and ground pepper.
  • Tear each buttermilk biscuit into quarters and drop into the chicken stew. Reduce heat to medium-low; stir occasionally until dough is cooked though, forming dumplings at the top of the stew, about 10 minutes. Remove from heat and serve with a garnish of crumbled bacon.

Nutrition Facts : Calories 532.7 calories, Carbohydrate 33.4 g, Cholesterol 118 mg, Fat 31.7 g, Fiber 2.2 g, Protein 28.8 g, SaturatedFat 12.3 g, Sodium 1473 mg, Sugar 6.5 g

PROVENCAL CHICKEN WITH TOMATOES, OLIVES, AND BASIL



Provencal Chicken with Tomatoes, Olives, and Basil image

Serve with some crusty bread.

Provided by Janet Fletcher

Categories     Chicken     Garlic     Herb     Olive     Tomato     Sauté     Dinner     Basil     Summer     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 9

8 chicken thighs with skin and bone (about 2 1/2 pounds)
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 1/2 pounds plum tomatoes, seeded, diced (about 3 cups)
1/3 cup dry white wine
4 anchovy fillets, minced
1/3 cup Niçoise olives, pitted, or 1/3 cup Kalamata olives, pitted, halved
1/4 cup thinly sliced fresh basil leaves or purple basil leaves
1 1/2 tablespoons chopped drained capers

Steps:

  • Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over high heat. Add chicken, skin side down. Reduce heat to medium-high; cook until golden, about 5 minutes per side. Transfer chicken to platter. Pour off all but 1 1/2 tablespoons drippings. Cool skillet 2 minutes; return to low heat. Add garlic; sauté 1 minute. Add tomatoes and wine. Increase heat to medium; bring to simmer, scraping up any browned bits. Cook until tomatoes are tender, stirring occasionally, about 2 minutes.
  • Return chicken, skin side up, to skillet. Bring mixture to boil. Cover; reduce heat to medium-low. Simmer until chicken is cooked through, about 25 minutes.
  • Transfer chicken to plate. Add last 4 ingredients to sauce in skillet. Bring to boil over medium-high heat. Reduce heat; simmer until sauce thickens, about 4 minutes. Spoon sauce over chicken; serve.

Tips:

  • Season the chicken thighs generously: Don't be afraid to use a good amount of salt and pepper, as this will help to bring out the flavor of the chicken. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
  • Brown the chicken thighs before stewing: This will help to develop a nice caramelized flavor and add depth to the dish. You can brown the chicken thighs in a skillet over medium heat for about 5 minutes per side.
  • Use a variety of vegetables: This will add flavor and texture to the stew. Some good options include tomatoes, onions, peppers, carrots, and potatoes. You can also add other vegetables, such as zucchini, squash, or green beans.
  • Use a good quality broth: The broth is the base of the stew, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or beef broth. You can also make your own broth by simmering chicken bones or vegetables in water.
  • Simmer the stew for at least 30 minutes: This will allow the flavors to meld and the chicken to become tender. You can simmer the stew for longer if you want the chicken to be even more tender.
  • Serve the stew with a side of rice or bread: This will help to soak up the delicious sauce.

Conclusion:

Stewed chicken thighs with tomatoes and black olives is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken thighs are tender and flavorful, and the tomatoes and black olives add a nice tangy flavor. This dish is also a good source of protein and vegetables. So next time you're looking for a quick and easy meal, give this recipe a try!

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