Braised Chicken with Olives and Tomatoes

Name: Braised Chicken with Olives and Tomatoes
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 14
Cuisine: Mediterranean
Ingredients: 1 sprig fresh rosemary, finely chopped; 1 large yellow onion, sliced into thin rings; 2 cloves garlic, thinly sliced; 500 g small new potatoes, quartered; 4 tbsp extra-virgin olive oil, divided; 8–10 bone-in, skin-on chicken thighs and drumsticks; 500 g baby plum or cherry tomatoes; 300 ml dry white wine; 300 ml chicken stock (fresh, cube, or concentrate prepared); 150 g Kalamata olives, drained and pitted; 1 small bunch fresh basil leaves

Recipe GLPR2d88acfc1014b4

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Mediterranean

Main Course

80 min

401 cal

Servings: 14

Oven

Stovetop

A rustic French-inspired braise of chicken thighs and drumsticks with baby potatoes, plum tomatoes, and briny Kalamata olives, finished with fresh basil and a splash of white wine. Naturally dairy-free and gluten-free, perfect for a nourishing one-pan dinner.

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Ingredients

1 sprig fresh rosemary, finely chopped

1 large yellow onion, sliced into thin rings

2 cloves garlic, thinly sliced

500 g small new potatoes, quartered

4 tbsp extra-virgin olive oil, divided

8–10 bone-in, skin-on chicken thighs and drumsticks

500 g baby plum or cherry tomatoes

300 ml dry white wine

300 ml chicken stock (fresh, cube, or concentrate prepared)

150 g Kalamata olives, drained and pitted

1 small bunch fresh basil leaves

Directions

Preheat the oven to 220°C (fan 200°C, gas 7). In a large roasting pan, combine the chopped rosemary, sliced onion, sliced garlic, and quartered potatoes. Drizzle with 2 tablespoons of olive oil, toss well to coat, and transfer to the oven. Roast for 25 minutes until the potatoes begin to soften and the vegetables are lightly caramelized.
While the vegetables roast, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches if needed, carefully place the chicken pieces skin-side down and cook for 5–7 minutes until the skin is golden brown. Flip and cook for another 5 minutes until lightly browned on the second side.
Remove the roasting pan from the oven. Carefully transfer the browned chicken pieces to the pan with the vegetables, nestling them among the potatoes. Pour the dry white wine and chicken stock over everything, then scatter the drained Kalamata olives throughout. Return the pan to the oven for the final 10 minutes of roasting until the chicken reaches an internal temperature of 165°F and the potatoes are fully tender.
Transfer the roasting pan to a serving surface. Scatter the fresh basil leaves generously over the entire braise just before serving.

Comments

Grocery List Plus Editorial Staff4.5

This is a straightforward braise that will find everything at any major Charlotte grocer—rosemary, onion, garlic, potato, chicken, tomato, kalamata olives, and basil are all standard stock items at Harris Teeter, Food Lion, Kroger, Walmart, and ALDI. The 80-minute stated time is honest for a braise (searing, simmering, and resting), and the yield of 14 servings makes it a smart choice for meal prep or a large household. At roughly $1.25 to $1.50 per serving, cost is driven by the chicken and white wine, both of which are reasonable; potatoes and tomatoes carry the bulk of volume cheaply. The main caveat is that this is a braise meant to sit in its braising liquid, so leftovers actually improve over a day or two in the fridge and reheat beautifully, making it ideal for families who cook once and eat twice.