Braised Chicken with Fresh Tomatoes and Olives
A hearty one-pot chicken dish slow-cooked in a fragrant tomato sauce with garlic and fresh herbs. The addition of olives and a squeeze of lemon brings a bright Mediterranean lift to every bite. Perfect for a comforting family dinner any night of the week.
🛒 Ingredients
2 servings
- 6 bone-in, skinless chicken thighs
- 3 ripe tomatoes, peeled and diced
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- Fresh parsley and chives
- 1 small red chili pepper, seeded and diced
- 1 chicken bouillon cube
- 1 cup hot water
- 2 tablespoons olive oil
- Sliced black olives, to taste
- Juice of 1 lemon
- Salt and freshly ground pepper
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Directions
- 1
Dissolve the chicken bouillon cube in hot water and set aside.
- 2
Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Brown the chicken thighs until lightly golden on all sides.
- 3
Add the minced garlic and onion; sauté for a few minutes, stirring occasionally.
- 4
Stir in the diced tomatoes and chili pepper; cook for 2 minutes until slightly softened.
- 5
Pour in the hot broth, add the fresh herbs, stir well, and cover with a lid.
- 6
Cook over medium-high heat, stirring occasionally, for 45–60 minutes.
- 7
When the meat falls easily off the bone and the sauce has thickened, stir in the olives and lemon juice. Season to taste.
- 8
Serve hot with steamed white rice or crusty bread.
💡 Chef's Tip
Keep the pot covered for the first 30 minutes, then uncover to let the sauce reduce to a richer consistency. Green olives can be used for a milder, slightly briny flavor.
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Same category — Poultry
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