Description
A comforting one-pot Mediterranean dish with tender chicken, bright tomatoes, briny olives, and sweet dates—perfect for family dinners or casual gatherings.
Ingredients
- 2–3 lb bone-in chicken pieces (thighs or a mix of thighs and drumsticks)
- 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 (or ~2 cups fresh chopped tomatoes)
- 3/4 cup green olives, pitted (Castelvetrano or Picholine recommended)
- 1/2 cup dry white wine (optional; substitute extra broth if skipping)
- 3–4 sprigs fresh thyme (or 1 tsp dried thyme)
- 8–12 pitted dates, halved or chopped depending on size
Instructions
- Pat chicken dry and season well with salt and pepper on all sides.
- Heat a large skillet or shallow Dutch oven over medium heat and add olive oil.
- Add chicken skin-side down and brown on all sides, about 4–6 minutes per side.
- Transfer browned pieces to a plate.
- Lower the heat slightly and add shallots (or onion) and garlic; sauté for 2–3 minutes until fragrant and translucent.
- Pour in chopped tomatoes and white wine (or extra broth) and add olives and thyme; stir and bring to a gentle simmer.
- Nestle the chicken back into the skillet, skin-side up, and tuck the dates around the pieces.
- Cover and simmer on low for 40–50 minutes until chicken is tender.
- Remove thyme sprigs, adjust seasoning, and serve.
Notes
Flavor deepens after a day; reheat gently. Control sweetness with fewer dates or add acid if needed.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean