Ingredients
- 8 bone-in skin-on chicken thighs
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic cloves, sliced
- 1 tbsp tomato paste
- 1 cup dry white wine
- 1 can (14.5 oz) diced tomatoes
- 1 cup low-sodium chicken broth
- 1 tsp herbes de Provence
- 1 cup pitted Kalamata or Nicoise olives
- 1 tbsp capers, drained
- 2 tbsp fresh parsley, chopped
Instructions
Pat chicken thighs very dry and season with salt and pepper.
Heat olive oil in a large heavy skillet or Dutch oven over medium-high heat.
Place chicken skin-side down. Cook without constantly moving it for 7-9 minutes until the skin is deeply golden.
Flip and cook another 3 minutes. Transfer chicken to a plate.
Reduce heat to medium. Add onion and cook approximately 5 minutes until softened.
Add garlic and tomato paste. Cook 1 minute, stirring.
Pour in white wine and scrape the browned fond from the bottom of the pan.
Simmer 2-3 minutes.
Add tomatoes, broth and herbes de Provence.
Return chicken to the pan skin-side up. Keep the skin mostly above the braising liquid.
Bring to a gentle simmer, cover partially and cook approximately 25 minutes.
Add olives and capers.
Continue cooking uncovered another 10-15 minutes until the chicken reaches at least 165F and is tender.
Taste the sauce before adding additional salt because olives and capers are salty.
Sprinkle with parsley and serve with the tomato-olive sauce.
Nutrition per serving
420
Calories
32g
Protein
12g
Carbs
26g
Fat
