Braised chicken thighs with olives and potatoes
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 628, total fat 38 G., saturated fats 10 G., proteins 36 G., carbohydrates 28 G., fiber 4 G., cholesterol 158 mg, sodium 639 mg, sugar 1 G.
Calories 628, total fat 38 G., saturated fats 10 G., proteins 36 G., carbohydrates 28 G., fiber 4 G., cholesterol 158 mg, sodium 639 mg, sugar 1 G.
Chicken thighs are the juiciest part of the chicken, making them ideal for braising. They'll never dry out, and the meat will be so tender it literally falls off the bone. Pre-seared thighs are braised in white wine with green olives, new potatoes, carrots, garlic, and aromatic herbs. You won't need to prepare a separate side dish—it's so convenient and looks so festive!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 chicken thighs with skin and bones, weighing 170 g each.
- 2 tbsp. l. olive oil
- 5 cloves garlic, thinly sliced
- Half a large white onion, thinly sliced
- 1.5 cups small carrots
- 2 tbsp tomato paste
- 1 tbsp chopped fresh sage
- 2 tsp chopped fresh rosemary
- 0.5 cups dry white wine
- 0.5 cup pitted green olives + 1/4 cup brine from a jar
- 8 small red potatoes, quartered
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Cooking the dish according to the recipe:
- Sprinkle the chicken with 0.5 teaspoon of salt and a few turns of black peppercorns. Heat a large Dutch oven or saucepan over high heat and add olive oil. Add the chicken, skin side down, and cook until golden brown, 3-4 minutes per side. Transfer to a plate and set aside.
- Reduce heat to medium-high. Add garlic and cook for 1 minute. Add onion, carrot, tomato paste, sage, and rosemary. Cook, scraping up any browned bits from the bottom of the pan, until the vegetables are slightly softened, 3-4 minutes.
- Add the wine, olives, and brine to the pot, along with the potatoes. Return the chicken to the pot. Bring to a boil, then add 2 cups of water and bring back to a boil. Reduce the heat to medium, cover, and simmer until the chicken is cooked through and the potatoes are tender, about 20 minutes. Season with salt and pepper to taste.
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