Description
A flavorful one-pot Mediterranean dish featuring braised chicken, sweet dates, and briny green olives, perfect for weeknight dinners or small gatherings.
Ingredients
- 2–3 lb bone-in chicken pieces (thighs and drumsticks, skin-on)
- 2–3 tbsp olive oil
- Salt and freshly ground black pepper
- 2–3 shallots, thinly sliced (or 1 small onion)
- 3–4 garlic cloves, minced
- 1 can (14–15 oz) chopped or crushed tomatoes
- 3/4 cup green olives, pitted
- 1/2 cup dry white wine (or low-sodium chicken broth)
- 3–4 sprigs fresh thyme (or 1 tsp dried thyme)
- 8–12 pitted dates, halved or chopped
Instructions
- Pat the chicken very dry and season generously with salt and black pepper.
- Heat a large skillet or shallow Dutch oven over medium heat and add olive oil.
- Add chicken skin-side down and brown well on all sides, about 4–6 minutes per side.
- Transfer browned chicken to a plate and set aside.
- Reduce heat to medium-low and add shallots (or onion); sauté for 2–3 minutes.
- Add garlic and cook for another 30–45 seconds until fragrant.
- Pour in white wine to deglaze the pan, scraping up browned bits.
- Stir in chopped tomatoes, green olives, and thyme; bring to a gentle simmer.
- Return the chicken to the skillet, skin-side up, and nestle into the mixture.
- Cover the pan and simmer on low for 40–50 minutes until chicken is tender.
- Taste and adjust seasoning before serving.
Notes
Use bone-in chicken for moisture and flavor. Leftovers store well in the fridge for up to 3–4 days or freeze for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean