Braised Chicken Thighs with Olives and Potatoes

By Katecooks

Ingredients

• 8 6 -ounce skin-on, bone-in chicken thighs
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 5 cloves garlic, sliced
• 1/2 large white onion, sliced
• 1 1/2 cups baby carrots
• 2 tablespoons tomato paste
• 1 tablespoon chopped fresh sage
• 2 teaspoons chopped fresh rosemary
• 1/2 cup dry white wine
• 1/2 cup pitted green olives, plus 1/4 cup brine from the jar
• 8 small red-skinned new potatoes, quartered

Details

Servings 4
Preparation time 5mins
Cooking time 40mins
Adapted from foodnetwork.com

Preparation

Step 1

1. Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat a large Dutch oven or pot over high heat and add the olive oil. Add the chicken, skin-side down, and cook until golden, 3 to 4 minutes per side. Remove to a plate and set aside.

2. Reduce the heat to medium high. Add the garlic and cook 1 minute. Stir in the onion, carrots, tomato paste, sage and rosemary. Cook, scraping up any browned bits from the bottom of the pot, until the vegetables are slightly softened, 3 to 4 minutes.

3. Add the wine, olives and their brine, and the potatoes to the pot. Nestle the chicken in the mixture. Bring to a boil, then add 2 cups water and return to a boil. Reduce the heat to medium low, cover and simmer until the chicken is cooked through and the potatoes are tender, about 20 minutes. Season with salt and pepper