Mediterranean Braised Chicken Recipe
An amazing Mediterranean-style chicken recipe with a twist of bold flavors and vibrant ingredients, this comforting chicken dish combines peppers, sausage, and spices with a rich tomato and wine sauce. Serve it with barley or rice for a well-rounded meal everyone will love.
Recipe Video
Recipe Ingredients
- 4 Chicken Thighs, skinless
- 4 drumstick, skinless
- 2 cups All-Purpose Flour
- Salt and Black Pepper, to taste
- 3 tablespoons Olive Oil
- 1 large Onion, finely chopped (about 1 cup)
- 4 Garlic Cloves, finely chopped (about 2 tablespoons)
- 1 cup White Wine (or Chicken Stock if preferred)
- 1½ tablespoons Fresh Thyme Leaves, chopped (or 3 teaspoons dried)
- 1 can (28 ounces) Whole Tomatoes, crushed by hand
- 4 Bell Peppers, all colors, sliced (about 2 cups)
- 1 cup Andouille Sausage, sliced
- 1 Jalapeño Pepper finely chopped (optional)
- 1 ½ cup Chicken Stock
- ½ cup Pimento-Stuffed Olives, whole or sliced
- 1 tablespoon Cornstarch, mixed with 2 tablespoons Water (optional, for thickening)
- ¼ cup Fresh Parsley, chopped
- 1 tablespoon Harissa or favorite hot sauce (optional), to taste
Recipe Instructions
- Season the chicken thighs with salt and pepper, then lightly coat them in flour. In a Dutch oven, heat 2 tablespoons olive oil over medium heat and when the oil is hot brown the chicken on both sides until golden.
- Remove the chicken and set aside and make sure there are not any burned flour bits in the bottom of the pot. You may need to add a couple more spoons of olive oil and when hot, cook the onion until translucent and light golden brown.
- Add the garlic and when fragrant, deglaze with the wine and let it reduce slightly and add the thyme. Add the crushed tomatoes, bell peppers, sausage and Jalapeño Pepper and chicken stock.
- Season with salt and pepper and add the reserved chicken to the pot, submerging it in the sauce. Cover and simmer on low heat for 45 to 60 minutes, (inside temperature should be at least 165F) occasionally stirring and checking the bottom of your pot to avoid sticking.
- Add olives, parsley, and harissa if using, and thicken with the cornstarch mixture if needed.
- Serve hot over cooked barley or rice for a complete meal. Enjoy!
Pro-Tips
For the Perfect Braise
Here’s a little secret to make sure your braised chicken comes out perfect every single time—brown the chicken before you start braising. This simple step adds a layer of flavor to the dish that you just can’t get any other way. When you sear the chicken, the skin and the spices caramelize, giving the final dish a deeper, richer taste. So take your time with it, and don’t be afraid to let your chicken develop a nice golden-brown crust before you move on.Bonus Pro-Tip: Cooking with Wine
Always cook with a wine you’d be happy to drink. If you wouldn’t drink it, don’t pour it into your pot! I like using a dry white wine because it balances the richness of the chicken and adds a bit of acidity. And remember, when you add that splash of white wine to the pot, let it reduce until almost all the liquid is gone before you move on. This lets all the alcohol evaporate, leaving just the goodness behind. And hey, if wine’s not your thing, feel free to swap it out for a good-quality chicken stock.Equipment - You can find the items below at our online store!
Nutrition
Calories: 686.46kcalCarbohydrates: 9.41gProtein: 70.11gFat: 39.76gSaturated Fat: 9.72gPolyunsaturated Fat: 6.77gMonounsaturated Fat: 19.9gTrans Fat: 0.16gCholesterol: 269.47mgSodium: 1099.76mgPotassium: 1031.2mgFiber: 1.38gSugar: 3.81gVitamin A: 523.36IUVitamin C: 12.81mgCalcium: 65.79mgIron: 3.73mg