What Is Mediterranean Braised Chicken?
Mediterranean Braised Chicken is a rustic one-pot chicken dish inspired by French chicken Basquaise, combining browned chicken thighs, peppers, tomatoes, garlic, Andouille sausage, herbs, stock, olives, and optional harissa in a slowly braised sauce until the chicken becomes juicy tender.
Why This Recipe Works
We build the flavor one ingredient at a time. The onion cooks first until translucent with just a little golden color before anything else goes into the pan. As I always tell you, friends, don’t throw everything in there at once!
The garlic and wine create an incredible flavor base. Once you smell that beautiful garlic aroma, immediately add the wine to capture that fragrance, then reduce the wine almost completely before continuing.
Dark meat stays juicy during the long braise. Chicken thighs and drumsticks handle the 45-minute cooking time beautifully and become wonderfully tender without drying out the way chicken breast can.
Braised Chicken Recipe Mediterranean Style: Big Flavor, No Fuss!
Hello friends! This Mediterranean braised chicken is my twist on the French classic, chicken basquaise: fall-apart chicken thighs, colorful bell peppers, andouille sausage, olives, and a little magic harissa. It’s beautiful enough for company, simple enough for a weeknight, and everybody in the family is going to love it.
Top 3 Common Mistakes When Making Braised Chicken — And How to Fix Them
1. Adding Everything to the Pan at the Same Time
Please don’t do this, friends! The onion needs time by itself.
Start with your onion and let it become translucent. A little golden color is even better. If you put the bell peppers in immediately, the onion doesn’t get the opportunity to develop that beautiful sweetness and flavor.
You see somebody putting everything in together? Mamma mia!
The vegetables are cut larger because this dish cooks for approximately 45 minutes. As I always teach you, the size of your vegetables should match the cooking time. Quick cooking? Small pieces. Long cooking? Bigger pieces.
2. Burning the Garlic or Failing to Reduce the Wine
Garlic is there because we love that fragrance. But once chopped garlic becomes fragrant, don’t stand there admiring it!
The minute you smell it, add your wine.
That liquid captures all those wonderful flavors before the garlic has a chance to burn. Then give the wine time to reduce until there is hardly any liquid remaining. You want the flavor from the wine without a harsh alcohol taste.
And if you don’t cook with wine? No problem. Use chicken stock instead. Very simple.
3. Braising the Chicken Too Aggressively
Braising is not boiling.
If you’re cooking this on the stovetop, you want it cooking very slowly.
We’re looking for:
“Blooop………blooop……… blooop.”
Not:
“Bloop-bloop-bloop-bloop!”
A violent boil can reduce your sauce too quickly and is not what we want for tender chicken.
Keep the heat gentle, check the pot about every 15 minutes, and make sure nothing is sticking to the bottom.
And that’s it, friends!
Nothing complicated. Beautiful browned chicken, colorful peppers, tomatoes, sausage, garlic, olives, and that wonderful sauce.
The chicken becomes so tender it practically falls apart, and when that sauce gets into the barley—mamma mia!
This is family food, company food, and comfort food all in one.
And remember: there are no recipe police at your house. Make it the way you like it!
My friends, this is my delicious twist on the French classic Chicken Basquaise, with colorful bell peppers, tomatoes, garlic, and a little andouille sausage for extra flavor. We brown the chicken beautifully, then let it simmer gently until the dark meat is tender and the vegetables become a wonderful sauce. A few olives and a touch of harissa bring everything together.I like serving Braised Chicken over buttery barley cooked in chicken stock. It is simple family cooking, but delicious enough to serve when friends come over!
1Jalapeño Pepper, about 1 Ounce (30g)finely chopped
8ozFully Cooked Andouille Sausagesliced
1can28 Ounces (800g), Whole Peeled Tomatoes with their Juicescrushed by hand
4Bell Peppers in assorted colors, about 1¼ Pounds (570g) after trimming cut into short strips
1 - 1½ cupsChicken Stock (240to 360ml)plus more as needed
1tbspCornstarch diluted in 2 Tablespoons of Water
½cupPimento-Stuffed Green Olivesdrained
¼ cupFresh Parsleychopped, divided
1 - 2tbsp Harissa, or Hot Sauce (5 to 10ml) optional, to taste
Buttery Barley
1½ cupsQuick-Cooking Barley
3cupsChicken Stockor the amount specified on the barley package
2tbspUnsalted Butter
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Recipe Instructions
Mise-en-Place
Prepare the vegetables and sausage as listed.
Cut the bell peppers with the skin facing down, then halve the strips so they are easy to eat. Keep the pepper pieces substantial enough to hold their shape during the long simmer.
Remove the jalapeño seeds if you prefer less heat.
Pat the chicken dry.
Season the flour with salt and pepper, lightly dredge the chicken, and shake off the excess.
Keep the remaining ingredients ready before you begin, especially the wine for deglazing after the garlic.
Mix the cornstarch with the cold water until smooth.
Have a large, heavy pot with a lid and a separate skillet ready.
Cook the Onion
Heat 2 tablespoons of the cooking oil in the large, heavy pot over medium heat.
Add the onion and cook until translucent and lightly golden.
Give the onion time to cook by itself before adding the other ingredients. This is where we start building the flavor of the sauce.
Brown the Chicken
While the onion cooks, heat the remaining 2 tablespoons of oil in a separate skillet to approximately 365°F (185°C).
Add the dredged chicken in batches and brown it well on both sides.
We are developing flavor here, not cooking the chicken all the way through. Avoid overcrowding the pan, and adjust the heat as necessary so the flour browns without burning.
Add the Garlic and Deglaze
Add the chopped garlic to the onion and stir briefly. As soon as you smell the garlic become fragrant, immediately add the wine.
Scrape the bottom of the pot and allow the wine to reduce until almost no liquid remains. This concentrates the flavor and softens the sharpness of the wine.
If using chicken stock instead of wine, deglaze the pot with the stock and proceed without reducing it nearly dry.
Build the Braising Sauce
Stir in the thyme, jalapeño, and andouille sausage.
Add the crushed tomatoes with their juices and the bell peppers.
Pour in 1 cup of chicken stock. Add up to another ½ cup as needed to create enough sauce for braising.The chicken does not need to be completely submerged.
Braise the Chicken
Arrange the browned chicken in the sauce.Bring everything to a gentle simmer, cover the pot, and cook over low heat for approximately 45 minutes to 1 hour, or until the chicken is very tender.
Check the pot about every 15 minutes and gently run a wooden spatula along the bottom to prevent sticking.
We want a gentle “bloop, bloop,” my friends—not a furious boil!
Add a little additional chicken stock if the sauce becomes too thick during cooking.
Check the thickest part of the dark meat, away from the bone, for an internal temperature of approximately 180°F (82°C).
Adjust and Thicken the Sauce
Taste the sauce and adjust the salt and freshly ground black pepper as needed.
If the sauce is too thin, bring it to a gentle boil and stirin a small amount of the prepared corn starch slurry.Let the sauce simmer and thicken before deciding whether toadd more.Use only enough slurry for the sauce to coat the chicken.
If the sauce becomes too thick, loosen it with a little chicken stock.
Finish the Sauce
While the chicken finishes cooking, prepare thequick-cooking barley in chicken stock according to the package directions.The quick-cooking barley used for this recipe cooks in about10 minutes, but cooking times can vary by brand.
Once the barley is tender, stir in the butter and reserved parsley.
Taste and adjust the seasoning as needed.
Serve
Spoon the buttery barley onto warm plates.
Add the chicken, then generously spoon the vegetables, sausage, and sauce over the top.
Serve immediately.
Enjoy!
Pro-Tips
Chef’s Notes
I prefer dark meat for this dish because it stays moist during braising and becomes beautifully tender. You can use chicken breasts, but they cook faster; remove them when they reach 165°F (74°C) rather than giving them the full dark-meat cooking time.
Choose the size of your vegetable cuts according to the cooking time. Small pieces suit a quick stir-fry; larger pieces are better here because the chicken simmers for about 45 minutes or longer.
The wine can be replaced with chicken stock. Reducing wine does not guarantee that all alcohol is removed, so choose the stock option when avoiding alcohol entirely.
Harissa adds both heat and fragrance. Its strength varies considerably, so taste before adding more. This is my adaptation of Mediterranean Chicken, with andouille sausage and olives—the recipe police can have the afternoon off!
The transcript does not specify the chicken quantity or the amounts of oil, flour, sausage, olives, parsley, cornstarch, harissa, barley, or butter. These quantities and the six-serving yield are conservative editorial estimates. Follow the barley package for its liquid ratio and cooking time; regular pearl barley takes considerably longer than quick-cooking barley.
Serving Suggestions
Serve over the buttery barley so it catches all that delicious sauce. Rice also works beautifully and is the more traditional accompaniment to Mediterranean Chicken. A piece of crusty bread is useful for enjoying every last spoonful.
Equipment - You can find the items below at our online store!
What Pairs Well With Mediterranean Braised Chicken?
3 Michelin Star Mashed Potatoes: Creamy and smooth, these mashed potatoes are made with butter and a splash of cream for that classic, rich flavor. They’re whipped to a fluffy texture and seasoned just right, creating a comforting base for any main dish.
Mashed potatoes pair perfectly with braised chicken because they soak up all that beautiful braising liquid, giving you a satisfying bite every time. The creamy texture of the potatoes balances the savory and slightly acidic sauce, making every spoonful a taste of heaven.
Fluffy Rice: This white rice is steamed until it’s fluffy and tender. A pinch of salt and a little butter or olive oil elevate its simplicity, making it the ideal neutral canvas for any dish with a flavorful sauce.
The simplicity of white rice allows the braised chicken to be the star of the show. It’s a perfect option for those who want to enjoy the delicious braising liquid without any competing flavors. Rice absorbs all the juices, ensuring that none of that tasty broth goes to waste.
Green Bean Almondine: Crisp-tender green beans sautéed with toasted almonds, a hint of garlic, and a splash of lemon juice. This side dish is fresh, crunchy, and full of bright flavors that complement richer dishes.
Green Bean Almondine offers a fresh contrast to the rich, hearty braised chicken. The slight crunch of the green beans and the nuttiness from the toasted almonds add a refreshing texture to the dish, while the lemon juice cuts through the richness of the sauce, providing a well-balanced bite.
Make-Ahead and Storage
Can I Make Mediterranean Braised Chicken Ahead of Time?
Absolutely.
In fact, this is the kind of braised dish that can taste even better after the flavors have had time to sit together.
Prepare the entire chicken and sauce, cool it properly, and refrigerate it in a covered container. When you’re ready to serve it, reheat it gently over low heat until the chicken and sauce are thoroughly hot.
If the sauce becomes too thick while reheating, add a small amount of chicken stock.
How Long Does Braised Chicken Keep in the Refrigerator?
Store the cooked chicken and sauce in an airtight container in the refrigerator for 3 to 4 days.
For the best results, keep plenty of sauce around the chicken. That sauce helps protect the meat from drying out while it is stored and reheated.
Can Mediterranean Braised Chicken Be Frozen?
Yes.
Allow the dish to cool, then transfer the chicken and sauce to freezer-safe containers. Freeze for approximately 2 to 3 months for the best quality.
Thaw overnight in the refrigerator before reheating.
For the freshest flavor and texture, you can add the parsley after reheating rather than before freezing.
What Is the Best Way to Reheat Braised Chicken?
The stovetop is my preferred method.
Put the chicken and sauce in a covered pot over low to medium-low heat. Add a small splash of chicken stock if necessary and heat gently until the chicken reaches 165°F internally.
Don’t boil the life out of it, friends! You’re reheating it, not cooking it all over again.
Frequently Asked Questions About Mediterranean Braised Chicken
Can I Make This Braised Chicken Recipe With Chicken Breast
Yes, but remember that chicken breast cooks faster and does not stay as moist during a long braise. Chef Jean-Pierre specifically prefers dark meat for this type of dish for that reason. If using breasts, monitor them carefully and shorten the cooking time as necessary.
Can I Make Mediterranean Braised Chicken Without Wine
Absolutely. Replace the wine with chicken stock. You will lose some of the flavor that comes from reducing the wine, but the dish will still be delicious.
Can I Use Dried Thyme Instead of Fresh Thyme
Yes. Fresh thyme is preferred in the original recipe, but dried thyme works perfectly well if fresh isn’t available. Because dried herbs are more concentrated, use considerably less dried thyme than fresh.
Is Harissa Required for Mediterranean Braised Chicken
No. Harissa is completely optional. It adds heat, but more importantly it has a wonderfully fragrant red-pepper flavor that fits beautifully with the tomatoes, peppers, and sausage. You can also substitute another hot sauce you enjoy—or leave it out entirely.
Can I Cook Braised Chicken in the Oven Instead of on the Stove
Yes. After browning the chicken and building the sauce, the dish can be covered and finished either in the oven or very slowly on the stovetop. If you use the stovetop, keep the simmer extremely gentle and check the bottom of the pot approximately every 15 minutes so nothing sticks.
What Internal Temperature Should Braised Chicken Reach?
Chicken should reach a minimum internal temperature of 165°F for food safety, but for this recipe I like to take the dark meat to around 180°F. That extra cooking time helps the thighs and drumsticks become beautifully tender and practically fall apart with a fork. Use an instant-read thermometer in the thickest part of the chicken without touching the bone.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With 2.4 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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