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Green Olive and Garlic Braised Chicken

Green Olive and Garlic Braised Chicken

By Rose HattabaughDecember 19, 2024

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Rating

Large, buttery Castelvetrano olives are especially good paired with this braised chicken, a dish taught to us by Eleonora Fratini Martini, a home cook from Ascoli Marche on Italy’s Adriatic coast. But if you can’t find Castelvetrano, any jarred pitted green olive is fine. To ensure the olives season the other ingredients, lightly smash them with the flat side of the blade of a chef’s knife. A few tablespoons of butter whisked in at the end softens the punch of the olives and gives the sauce a glossy sheen. Serve with warm crusty bread.

Tip

Don’t cover the pot tightly when simmering the chicken. Keep the lid ajar to trap some heat but still allow for some evaporation, which concentrates the flavors.

Ingredients
  • 1½

    pounds boneless, skinless chicken thighs, trimmed and halved crosswise

  • Kosher salt and ground black pepper

  • 1

    tablespoon extra-virgin olive oil

  • 3

    medium garlic cloves, thinly sliced

  • 2

    bay leaves

  • 6

    inch sprig rosemary

  • ¾

    cup dry white wine

  • 1

    cup low-sodium chicken broth

  • 1

    cup pitted green olives, lightly smashed

  • 2

    tablespoons salted butter, cut into 2 pieces

  • ¼

    cup chopped fresh flat-leaf parsley

Step 1

Season the chicken with salt and pepper. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the chicken and cook until browned on both sides, 6 to 8 minutes, flipping the pieces halfway through. Transfer to a large plate.

Step 2

To the fat in the pot, add the garlic, bay, rosemary and ¼ teaspoon each salt and pepper. Cook over medium-high, stirring, until fragrant, about 1 minute. Add the wine and cook, scraping up the browned bits, until reduced by half, 3 to 4 minutes. Stir in the broth, then the olives, chicken and any accumulated juices. Bring to a simmer, then cover partially and reduce to low. Cook, stirring occasionally, until a skewer inserted into the chicken meets no resistance, 15 to 20 minutes.

Step 3

Using a slotted spoon, transfer the chicken and olives to a platter. Simmer the braising liquid over medium until slightly reduced, 2 to 3 minutes. Remove and discard the rosemary and bay, then whisk in the butter. Off heat; stir in the parsley, then taste and season with salt and pepper. Spoon the sauce over and around the chicken.