Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 pounds bone-in, skin-on chicken pieces, about 8 pieces
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, thinly sliced
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 cup dry white wine or low-sodium chicken broth
- 1 can crushed tomatoes, 28 ounces
- 3/4 cup low-sodium chicken broth
- 1 cup pitted green olives, halved
- 2 bay leaves, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon lemon zest and 2 tablespoons chopped fresh parsley, for finishing
Do This
- 1. Heat the oven to 325°F. Pat chicken dry, then season with salt and pepper.
- 2. Brown chicken in olive oil in a Dutch oven, 4 to 5 minutes per side; transfer to a plate.
- 3. Cook onion until softened, then add garlic and tomato paste.
- 4. Deglaze with wine, scraping up browned bits from the pot.
- 5. Stir in tomatoes, broth, olives, and herbs; return chicken to the pot.
- 6. Cover and braise at 325°F for 45 minutes, then uncover and cook 15 minutes more.
- 7. Rest 10 minutes, skim excess fat if needed, finish with lemon zest and parsley, and serve.
Why You’ll Love This Recipe
- Deep Mediterranean flavor: Tomatoes, garlic, onion, green olives, and herbs create a savory, briny sauce that tastes like it simmered all afternoon.
- Weeknight-friendly but dinner-party worthy: The oven does most of the work, and the finished dish looks rustic and elegant.
- Built-in sauce: The chicken braises in a rich tomato-olive sauce that is perfect over polenta, couscous, rice, or crusty bread.
- Great for make-ahead meals: Braised chicken tastes even better the next day as the flavors settle and deepen.
Grocery List
- Produce: 1 large yellow onion, 5 garlic cloves, 1 lemon, fresh parsley
- Dairy: None required
- Protein: 3 pounds bone-in, skin-on chicken pieces such as thighs, drumsticks, or a mix
- Pantry: Extra-virgin olive oil, kosher salt, black pepper, tomato paste, dry white wine or low-sodium chicken broth, 28-ounce can crushed tomatoes, low-sodium chicken broth, pitted green olives, bay leaves, dried oregano, dried thyme, crushed red pepper flakes
Full Ingredients
Chicken
- 3 pounds bone-in, skin-on chicken pieces, about 8 pieces total, such as thighs and drumsticks
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
Tomato-Olive Braising Sauce
- 1 large yellow onion, thinly sliced, about 2 cups
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 cup dry white wine, or substitute low-sodium chicken broth
- 1 can crushed tomatoes, 28 ounces
- 3/4 cup low-sodium chicken broth
- 1 cup pitted green olives, halved, about 5 ounces drained; Castelvetrano, Manzanilla, or a mix work well
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes, optional but recommended
Finishing
- 1 teaspoon finely grated lemon zest
- 2 tablespoons chopped fresh parsley
- 1 teaspoon fresh lemon juice, optional, if the sauce needs brightness
- Additional kosher salt and black pepper, to taste
Step-by-Step Instructions
Step 1: Heat the oven and season the chicken
Place a rack in the center of the oven and heat to 325°F. Pat the chicken pieces very dry with paper towels; this helps the skin brown instead of steam. Season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper, making sure to season both the skin side and the underside.
Step 2: Brown the chicken in batches
Set a large Dutch oven or heavy oven-safe braising pan over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering. Place half of the chicken pieces skin-side down in the pot, leaving space between each piece. Brown for 4 to 5 minutes without moving them, then turn and brown the second side for 3 to 4 minutes. Transfer to a plate and repeat with the remaining chicken.
The chicken will not be cooked through at this stage. You are building flavor by rendering some fat and creating golden browned bits on the bottom of the pot.
Step 3: Soften the onion
Reduce the heat to medium. If there is more than 2 tablespoons of fat in the pot, carefully spoon off the excess. Add the sliced onion and the remaining 1/2 teaspoon kosher salt. Cook for 7 to 9 minutes, stirring often, until the onion is soft, glossy, and lightly golden at the edges.
Step 4: Add garlic and tomato paste
Stir in the minced garlic and cook for 30 seconds, just until fragrant. Add the tomato paste and cook for 1 to 2 minutes, stirring constantly, until it darkens slightly and begins to stick to the bottom of the pot. This step gives the sauce a deeper, richer tomato flavor.
Step 5: Deglaze the pot
Pour in the 1/2 cup dry white wine. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot. Simmer for 2 to 3 minutes, until the wine is reduced by about half and the sharp alcohol aroma has softened. If using chicken broth instead of wine, simmer for 2 minutes.
Step 6: Build the braising sauce
Stir in the crushed tomatoes, 3/4 cup chicken broth, halved green olives, bay leaves, dried oregano, dried thyme, and crushed red pepper flakes. Bring the sauce to a gentle simmer over medium heat. Taste the sauce carefully and adjust with a small pinch of salt only if needed; the olives will continue to season the sauce as the dish braises.
Step 7: Return the chicken and braise until tender
Nestle the browned chicken pieces into the sauce skin-side up. The sauce should come about halfway up the chicken pieces; add 2 to 4 tablespoons extra broth only if the pot looks dry. Cover the pot with a tight-fitting lid and transfer to the 325°F oven. Braise for 45 minutes.
After 45 minutes, remove the lid and continue cooking for 15 minutes, until the sauce is slightly thickened, the chicken is very tender, and the thickest pieces register at least 175°F on an instant-read thermometer. Chicken is safe at 165°F, but dark meat becomes especially tender and succulent around 175°F to 185°F.
Step 8: Rest, finish, and serve
Remove the pot from the oven and let the braise rest, uncovered, for 10 minutes. Discard the bay leaves. If there is excess fat on the surface, skim it with a spoon. Stir the lemon zest and chopped parsley into the sauce around the chicken. Taste and add 1 teaspoon lemon juice if you want a brighter finish.
Serve the chicken hot with plenty of tomato-olive sauce spooned over the top. It is especially good with creamy polenta, couscous, rice, roasted potatoes, or thick slices of crusty bread for soaking up the sauce.
Pro Tips
- Do not rush the browning: The golden crust on the chicken and the browned bits in the pot are the foundation of the sauce.
- Use bone-in chicken for the best texture: Bone-in thighs and drumsticks stay moist during braising and add richness to the sauce.
- Choose olives you enjoy eating: Mild Castelvetrano olives make the dish buttery and delicate, while Manzanilla olives add a saltier, punchier flavor.
- Keep the sauce at a gentle braise: A low oven temperature keeps the chicken tender and helps the tomato sauce reduce slowly without scorching.
- Finish with lemon zest: A little citrus at the end wakes up the tomatoes, herbs, and olives without making the dish taste lemony.
Variations
- Spanish-style: Add 1 teaspoon smoked paprika with the tomato paste and finish with chopped roasted red peppers.
- Provençal-style: Add 1 tablespoon capers and replace the dried thyme with 1 teaspoon herbes de Provence.
- Extra-vegetable version: Stir in 1 diced red bell pepper with the onion, or add 1 cup quartered artichoke hearts during the last 15 minutes of braising.
Storage & Make-Ahead
Let leftovers cool, then store the chicken and sauce together in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet or saucepan over medium-low heat for 12 to 15 minutes, adding a splash of chicken broth if the sauce has thickened too much. To freeze, cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
For make-ahead cooking, prepare the full braise up to 2 days in advance, but wait to add the parsley and lemon zest until just before serving. The flavor improves as it rests, making this an excellent dish for guests or meal prep.
Nutrition (per serving)
Calories: 520 kcal | Carbs: 12g | Protein: 39g | Fat: 35g | Saturated Fat: 8g | Fiber: 3g | Sugar: 6g | Sodium: 980mg | Cholesterol: 170mg
