Braised Chicken Thighs With Olives And Potatoes
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
52
Spice
41
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil5 cloves
Garlic (sliced)1 large
White Onion (sliced)1.5 cups
Baby Carrots2 tbsps
Tomato Paste1 tbsp
Sage (chopped fresh)2 tsps
Rosemary (chopped fresh)1 cup
White Wine (dry)Directions:
1
Season the chicken with 1/2 teaspoon salt and a few grinds of pepper
2
Heat a large Dutch oven or pot over high heat and add the olive oil
3
Add the chicken, skin-side down, and cook until golden, 3 to 4 minutes per side
4
Remove to a plate and set aside
5
Reduce the heat to medium high
6
Add the garlic and cook 1 minute
7
Stir in the onion, carrots, tomato paste, sage and rosemary
8
Cook, scraping up any browned bits from the bottom of the pot, until the vegetables are slightly softened, 3 to 4 minutes
9
Add the wine, olives and their brine, and the potatoes to the pot
10
Nestle the chicken in the mixture
11
Bring to a boil, then add 2 cups water and return to a boil
12
Reduce the heat to medium low, cover and simmer until the chicken is cooked through and the potatoes are tender, about 20 minutes
13
Season with salt and pepper
14
Photograph by Charles Masters