Serves 8
70 min
Chicken Fricassee
Recipe GLPRf23601c59a1ea8
A vibrant Mediterranean-inspired braised chicken dish featuring tender, bone-in chicken pieces simmered with aromatic spices, fresh vegetables, and a savory tomato base enriched with briny olives and capers. The warm notes of oregano, thyme, and cumin create a deeply flavorful one-pot meal that's naturally gluten-free and dairy-free.
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Ingredients
3-pound whole chicken, cut into 10 pieces
Kosher salt
Freshly ground black pepper
1 tablespoon Peanut oil
1 cup Yellow onion, small dice
½ cup Red bell pepper, small dice
3 tablespoons Fresh garlic, minced
1 tablespoon Dried oregano
1 tablespoon Dried thyme
1 tablespoon Ground cumin
2 teaspoons Smoked paprika
2 Bay leaves
16 ounces Crushed tomatoes
⅔ cup Green olives, halved
½ tablespoon Capers, minced
2 tablespoons Hot chili pepper, minced
Directions
Pat the chicken pieces dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper.
Heat the peanut oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, carefully place the chicken pieces skin-side down in the hot oil and sear for 4–5 minutes until the skin is golden brown. Flip and cook the other side for another 3–4 minutes. Transfer the browned chicken to a clean plate.
Reduce heat to medium and add the diced onion and red bell pepper to the pot. Sauté, stirring occasionally, for 4–5 minutes until the vegetables begin to soften.
Add the minced fresh garlic and cook for 1 minute, stirring constantly, until fragrant.
Stir in the dried oregano, dried thyme, ground cumin, and smoked paprika, coating the vegetables evenly. Toast the spices for about 30 seconds until their aroma becomes more pronounced.
Pour the crushed tomatoes into the pot, scraping up any browned bits from the bottom with a wooden spoon. Add the bay leaves and stir to combine.
Return the seared chicken pieces to the pot, nestling them into the sauce. Bring the liquid to a gentle simmer over medium heat.
Reduce heat to medium-low, cover the pot partially with a lid, and simmer for 25–30 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F when measured with a meat thermometer at the thickest part of the thigh without touching bone.
Stir in the halved green olives, minced capers, and minced hot chili pepper. Simmer uncovered for an additional 5 minutes to allow the flavors to meld and warm through.
Taste and adjust seasoning with additional salt and pepper as needed. Remove and discard the bay leaves. Serve hot, spooning the aromatic sauce over the chicken pieces.
