Mediterranean braised chicken

Name: Mediterranean Braised Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4 bone-in, skin-on chicken thighs Chicken Thighs; 2 tablespoons Olive Oil; 1 large Onion (chopped); 3 cloves Garlic (minced); 1 28-ounce can Crushed Tomatoes; 0.5 cup Chicken Broth; 0.5 cup Kalamata Olives (pitted and halved); 0.25 cup Capers (drained); 1 teaspoon Dried Oregano; 0.5 teaspoon Dried Thyme; 0.25 teaspoon Red Pepper Flakes (optional); 0 Salt (to taste); 0 Black Pepper (to taste); 0.25 cup Fresh Parsley (chopped, for garnish)

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You know those days? The ones where life feels like a whirlwind and the last thing you want to do is spend hours in the kitchen, but you still crave something absolutely delicious and soul-warming? Yeah, I have those too. And for me, on those days, there’s nothing quite like this Mediterranean braised chicken. It’s the kind of dish that smells incredible the moment it starts simmering, filling your whole house with the most inviting aromas. It’s rustic, it’s flavorful, and honestly, it tastes like a hug. I first stumbled upon a version of this years ago, a little rough around the edges, and since then, I’ve tinkered and tweaked it until it’s become my absolute favorite. It’s got that bright, zesty Mediterranean flair without being fussy. Think of it as your secret weapon for effortless elegance on a plate. It’s so much simpler than it tastes, and it’s become my absolute lifesaver on busy weeknights when the kids are clamoring for dinner and I’m just trying to keep all the plates spinning. This Mediterranean braised chicken is truly sunshine in a pot!

What is Mediterranean braised chicken?

So, what exactly *is* this magical dish? At its heart, it’s a simple concept: chicken pieces, typically thighs and drumsticks because they stay so wonderfully juicy, are seared to get a beautiful golden crust, and then gently simmered in a luscious, aromatic liquid until they’re fall-off-the-bone tender. The “Mediterranean” part comes in with the incredible flavors we’re packing in. We’re talking about things like ripe tomatoes, briny olives, pungent garlic, a splash of good olive oil, fragrant herbs like oregano and thyme, and a hint of lemon. It’s not a heavy, complicated sauce; it’s more of a vibrant, flavorful braising liquid that infuses the chicken and creates a delicious pan sauce to spoon over everything. Think of it as a rustic, one-pot wonder that embodies the fresh, sunny spirit of Mediterranean cooking. It’s essentially chicken elevated with simple, bright ingredients that sing together in harmony. It’s comfort food with a healthy dose of sunshine!

Why you’ll love this recipe?

Honestly, there are so many reasons why this Mediterranean braised chicken has earned a permanent spot in my recipe rotation, and I bet you’ll fall in love with it for all the same reasons. First and foremost, the flavor. Oh, the flavor! It’s a beautiful balance of savory, tangy, and herbaceous. The tomatoes break down into a sweet, rich sauce, the olives add that perfect salty bite, and the garlic and herbs are just an absolute dream team. It’s complex enough to feel special, but not so overpowering that you can’t enjoy the simple goodness of perfectly cooked chicken. What I love most about this is how incredibly simple it is to make. You do a little searing, throw in some ingredients, cover it, and let it do its thing. It’s practically hands-off magic! This makes it a lifesaver on those crazy busy weeknights when you want to serve something homemade and delicious but don’t have the energy for a multi-step meal. Plus, it’s surprisingly cost-effective. Chicken thighs and drumsticks are usually more budget-friendly than breasts, and the other ingredients are pantry staples or readily available. It’s a fantastic way to get a gourmet-feeling meal on the table without breaking the bank. And the versatility! This Mediterranean braised chicken is wonderful served over fluffy couscous, with crusty bread for dipping, alongside rice, or even tossed with pasta. It’s truly adaptable to whatever you have on hand or whatever mood you’re in. It’s the kind of dish that’s perfect for a casual family dinner but can also totally impress guests. If you love my Lemon Herb Roasted Chicken, you’ll adore the bright, fresh flavors here, but with the added depth and tenderness that comes from braising.

How do I make Mediterranean braised chicken?

Quick Overview

This recipe is all about building layers of flavor and letting time do the rest. We’ll start by searing the chicken pieces to get a lovely golden-brown exterior, which adds so much depth. Then, we’ll sauté some aromatics, add in diced tomatoes and liquid, nestle the chicken back in, and let it simmer gently until it’s incredibly tender. The whole process is designed for maximum flavor with minimal fuss, making it perfect for even novice cooks. You’ll be amazed at how easily this comes together, and the result is a dish that tastes like it’s been slow-cooked for hours.

Ingredients

For the Chicken and Searing: For the Chicken and Searing:
* 2-3 lbs chicken pieces (bone-in, skin-on thighs and drumsticks are my absolute favorites – they stay so moist! You can use boneless, skinless if you prefer, but adjust cooking time.)
* 2 tablespoons olive oil (use a good quality extra virgin olive oil for best flavor)
* Salt and freshly ground black pepper, to taste

For the Braising Liquid and Aromatics:
* 1 large onion, thinly sliced (I love yellow onions for their mild sweetness)
* 4-6 cloves garlic, minced (or more if you’re a garlic lover like me!)
* 1 (14.5 ounce) can diced tomatoes, undrained (fire-roasted adds an extra smoky dimension)
* 1 cup chicken broth (low sodium is best so you can control the saltiness)
* 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio – optional, but adds great depth. You can sub with more chicken broth if you prefer.)
* 1/4 cup Kalamata olives, pitted and halved (these are non-negotiable for that authentic Mediterranean punch!)
* 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
* 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried)
* Zest and juice of 1/2 lemon (adds a wonderful brightness at the end)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our cooking vessel ready. Grab a large, heavy-bottomed pot or Dutch oven – something that can go from the stovetop to the oven if needed, though this recipe is mostly stovetop. Drizzle in your olive oil and place it over medium-high heat. While the oil heats up, generously season your chicken pieces on all sides with salt and freshly ground black pepper. Don’t be shy with the seasoning; it really makes a difference!

Step 2: Mix Dry Ingredients

Okay, this step isn’t really about mixing dry ingredients in a bowl, but rather seasoning the chicken beautifully. Make sure each piece of chicken is well-coated with salt and pepper. This initial seasoning is crucial for building flavor from the ground up. A good, even coating ensures every bite is as delicious as the last. Trust me, this makes a difference!

Step 3: Mix Wet Ingredients

This step is where we assemble our flavor base before it hits the heat. In a small bowl, combine your minced garlic, your chopped fresh herbs (oregano and thyme), the lemon zest, and the diced tomatoes (with their juice). If you’re using dried herbs, add them here too. This little pre-mix ensures the flavors meld together beautifully as they cook.

Step 4: Combine

Now, we’re going to get that chicken beautifully seared. Carefully place the seasoned chicken pieces, skin-side down if applicable, into the hot olive oil in your Dutch oven. Don’t overcrowd the pot; work in batches if necessary. You want to get a lovely golden-brown crust on all sides. This searing process is key for flavor development. Once seared, remove the chicken from the pot and set it aside on a plate for a moment.

Step 5: Prepare Filling

In the same pot, with the rendered chicken fat and olive oil, add your sliced onion. Cook, stirring occasionally, until the onion is softened and starting to turn translucent, about 5-7 minutes. Then, add in your pre-mixed tomato and herb mixture. Stir everything around, scraping up any browned bits from the bottom of the pot – that’s pure flavor gold!

Step 6: Layer & Swirl

Now it’s time to bring it all together. Pour in your chicken broth and white wine (if using). Stir to combine and bring to a gentle simmer. Nestle the seared chicken pieces back into the pot, making sure they’re mostly submerged in the liquid. Add your halved Kalamata olives to the pot. The goal is to have the chicken sitting in this gorgeous, flavorful liquid. No fancy swirling needed here, just a beautiful, rustic arrangement!

Step 7: Bake

Cover the pot tightly with a lid. You can either keep this on the stovetop over low heat, or if your pot is oven-safe, transfer it to a preheated oven at 350°F (175°C). Let it braise for about 45-60 minutes, or until the chicken is incredibly tender and cooked through. The exact time will depend on the size of your chicken pieces. You’ll know it’s ready when the meat is easily pierced with a fork and practically falling off the bone.

Step 8: Cool & Glaze

Once the chicken is tender, remove the pot from the heat. Stir in the fresh lemon juice. This brightens everything up beautifully at the very end. Taste the sauce and adjust seasoning with salt and pepper if needed. You can serve it just like this, or if you want a slightly thicker sauce, you can remove the chicken, bring the sauce to a simmer on the stovetop for a few minutes to reduce, and then return the chicken.

Step 9: Slice & Serve

This Mediterranean braised chicken is best served hot. You can serve it directly from the pot, or plate it up attractively. Spoon plenty of that rich, flavorful sauce over the chicken. It’s absolutely divine served over fluffy couscous, rice pilaf, or with some crusty bread to soak up every last drop. Garnish with a little fresh parsley or more lemon zest if you like!

What to Serve It With

This dish is so wonderfully versatile, making it perfect for so many different occasions! For a simple breakfast that feels like a treat, I love to serve leftovers (yes, leftovers are amazing!) spooned over some slightly toasted sourdough. The savory chicken and tomato sauce is surprisingly delightful with a crunchy piece of toast. If you’re thinking brunch, this Mediterranean braised chicken is a star! Serve it in a beautiful platter, perhaps with some crumbled feta cheese and a scattering of fresh parsley. Pair it with a light salad with a lemon vinaigrette, some roasted potatoes, and maybe even a mimosa for a truly festive spread. As a decadent dessert, though it’s savory, its richness can satisfy a craving! Enjoy it over a bed of orzo pasta, and perhaps finish your meal with a light, fruity sorbet to cleanse the palate. And for those cozy, relaxed evenings, this is your go-to. Serve it with fluffy couscous to soak up all that amazing sauce, or alongside some simple roasted vegetables like bell peppers and zucchini. My family also adores it with a side of creamy polenta. Honestly, the possibilities are endless, and it’s always a crowd-pleaser.

Top Tips for Perfecting Your Mediterranean Braised Chicken

I’ve made this Mediterranean braised chicken more times than I can count, and over the years, I’ve picked up a few tricks that really elevate it. First, **the chicken is key.** While you can use boneless, skinless thighs or breasts, I truly believe bone-in, skin-on pieces make all the difference. The bone adds flavor to the braising liquid, and the skin crisps up beautifully during searing and adds richness. If you’re using skinless, boneless, just make sure you don’t overcook them in the braising stage – they cook faster! Regarding the aromatics, **don’t rush the sauté.** Softening the onions and blooming the garlic and herbs in the hot oil before adding the liquid is crucial. It releases their essential oils and creates a much more complex flavor profile. And speaking of liquid, **that splash of white wine** (if you’re using it) is a game-changer. It adds a brightness and a subtle acidity that cuts through the richness of the chicken and tomatoes. If you don’t have wine, or prefer not to use it, simply substitute with an equal amount of good quality chicken broth. When it comes to the tomatoes, **using canned diced tomatoes with their juice** is perfect. They break down beautifully as they cook, forming the base of our sauce. If you can find fire-roasted diced tomatoes, they’ll add an extra layer of smoky deliciousness that I absolutely adore. And the olives! **Kalamata olives** are my non-negotiable choice here. Their briny, slightly fruity flavor is quintessential Mediterranean and provides a lovely counterpoint to the richness of the chicken. If you can’t find Kalamata, good quality oil-cured black olives are a decent substitute, but Kalamatas are truly superior for this dish. For the herbs, **fresh is always best** if you can get them, but don’t stress if you have to use dried. Just remember to use about a third of the amount of dried herbs compared to fresh. And finally, **the lemon!** Don’t skip that final squeeze of lemon juice. It’s like a little wake-up call for all the flavors, brightening everything up and making the dish sing. I learned this after making it once without and feeling like something was missing – that little bit of acidity is pure magic.

Storing and Reheating Tips

This Mediterranean braised chicken is fantastic for meal prep because it actually tastes even better the next day! For storing at **room temperature**, I really wouldn’t leave it out for more than 2 hours, especially if it’s warm where you are. Once it’s cooled down, transfer it to an airtight container. When it comes to **refrigerator storage**, this dish is a champion. Once it’s completely cooled, pop it into an airtight container and it should stay delicious for up to 3-4 days. The flavors really meld together beautifully in the fridge. If you want to **freeze** this gem, that’s absolutely an option too! Let the chicken and sauce cool completely. Then, portion it out into freezer-safe containers or heavy-duty freezer bags. It should keep well in the freezer for about 2-3 months. To thaw, it’s best to transfer it to the refrigerator overnight. For reheating, if it’s from the fridge, you can gently reheat it in a saucepan over low heat, stirring occasionally, or pop it in a microwave-safe dish in the microwave until heated through. If it’s been frozen, thaw it in the fridge first, then reheat as described. For the best results, try to avoid reheating it on super high heat, as you don’t want to dry out the chicken. As for the **glaze timing**, the lemon juice is best stirred in right at the end of cooking, or just before serving after reheating. It loses some of its brightness if cooked for too long after being added.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! This recipe is naturally quite gluten-free, as long as you ensure your chicken broth and wine are gluten-free (most are, but it’s always good to check labels). The primary thickener for the sauce comes from the reduction of the liquid and the tomatoes breaking down, so you don’t need any added gluten-containing flours. It’s perfect for those looking for a naturally gluten-free meal!

Do I need to peel the zucchini?

This recipe actually doesn’t call for zucchini! It’s a Mediterranean braised chicken recipe. Perhaps you’re thinking of a different dish? If you were curious about peeling zucchini in general, for most recipes, I don’t peel it. The skin adds nutrients and color, and it softens beautifully when cooked. However, if you prefer a smoother texture or are concerned about a tough skin, you can certainly peel it.

Can I make this as muffins instead?

This is a braised chicken dish, so it’s not really designed to be made into muffins! Muffins are typically baked goods made from batter. This recipe involves cooking chicken pieces in a savory sauce. If you’re looking for a muffin recipe, I have plenty of sweet and savory muffin options on my blog that you might enjoy!

How can I adjust the sweetness level?

The sweetness in this dish primarily comes from the natural sugars in the tomatoes and onions. If you find it not sweet enough, you can add a tiny pinch of sugar (about 1/2 teaspoon) to the braising liquid. Conversely, if you find it too sweet, the lemon juice you add at the end is excellent for balancing it out. You could also add a bit more broth or a touch more salt to counteract sweetness.

What can I use instead of the glaze?

The “glaze” in this recipe is actually just the flavorful braising liquid enriched with lemon juice. It’s not a sugary glaze like you’d find on a ham. If you don’t want to add the lemon juice at the end, you can simply serve the dish as is, and it will still be incredibly delicious! The olives and tomatoes provide plenty of flavor on their own.

Final Thoughts

There you have it – my beloved Mediterranean braised chicken recipe! It’s more than just a meal; it’s a little piece of comfort and sunshine that I love sharing. I truly believe that good food should be accessible and bring joy, and this recipe embodies that perfectly. It’s proof that you don’t need complicated techniques or exotic ingredients to create something truly special and deeply satisfying. It’s forgiving, it’s flavorful, and it’s guaranteed to become a staple in your kitchen, just like it has in mine. If you love bold flavors and tender, juicy chicken, you are going to adore this. It’s a testament to the power of simple, wholesome ingredients coming together in harmony. I hope this dish brings as much warmth and happiness to your table as it does to mine. I can’t wait to hear what you think! Let me know in the comments below how yours turns out, or if you’ve got any fun twists you’ve tried. Happy cooking!

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