Mediterranean Braised Chicken with Tomatoes and Olives

  • 4 bone-in chicken thighs (skin removed)
  • 2 Tbsp vegetable oil
  • 1 onion, diced
  • 1 cup white wine
  • 1 large can crushed or diced tomatoes
  • 1 cup chicken stock
  • 1 lemon, sliced into rounds
  • 3 cloves garlic, roughly chopped
  • 1/2 cup good quality olives
  • 1 bay leaf
  • 3 sprigs thyme
  • 1/2 tsp peppercorns
  • 2 Tbsp chopped parsley
  • Kosher salt and fresh cracked black pepper

In a large, deep skillet with a lid, brown the chicken thighs in the oil until golden on both sides.  Remove the chicken from the pan and set it aside.  Working in the same pan, brown the onions and cook until tender.  Add the white wine and reduce by half.  Add the lemon slices, garlic, olives, tomatoes and chicken stock and reduce this mixture by about one quarter.  In a small piece of cheese cloth, tie a sachet of bay leaf, peppercorns, and the thyme sprigs and submerge the sachet in the liquid.  Place the browned chicken thighs in the pan so that they are about 3/4 of the way covered.  Cover the pan with a lid and simmer for about 45 minutes or until the chicken is fork tender.  Season to taste wit salt and pepper.  Serve over rice sprinkled with fresh parsley.

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