Mediterranean Braised Chicken with Olives and Tomato Sauce
Delight in the vibrant flavors of the Mediterranean with this exquisite dish of braised chicken legs infused with the rich essence of olives, tomatoes, and fresh rosemary. Succulent chicken legs are first seared to perfection before being gently simmered in a savory sauce that boasts the robust taste of Kalamata olives blended into the dish for a harmonious spread of flavors. This dish promises a comforting and aromatic experience perfect for a family dinner or a sophisticated dinner party.
4
Servings
555
Calories
9
Ingredients
Ingredients
extra virgin olive oil
1/4 cup plus 2 tablespoons (divided)
whole chicken legs
4 (about 2 1/2 pounds, seasoned with salt and pepper)
salt & freshly ground black pepper
to taste (as needed)
onion
1 medium (finely chopped)
garlic cloves
4 (3 crushed, 1 for the olive paste)
peeled whole tomatoes
1 can (28 ounce) (drained and coarsely chopped)
dry white wine
1/3 cup
fresh rosemary
1 tablespoon (finely chopped)
Kalamata olives
1 cup (pitted (about 4 ounces), processed into a paste)
Instructions
1
Heat 2 tablespoons of olive oil in a large, heavy skillet over medium-high heat until shimmering but not smoking.
2
Season the chicken legs generously with salt and pepper. Add them to the skillet and cook, turning occasionally, until they are deeply browned on both sides, about 5 minutes per side.
3
Remove the chicken from the skillet and drain off the fat. Set the chicken aside.
4
Add an additional 2 tablespoons of olive oil to the same skillet. Stir in the chopped onion and 3 crushed garlic cloves. Cook, stirring frequently, until the onion is softened, about 7 minutes.
5
Return the chicken to the skillet, nestling them between the onions. Add the coarsely chopped tomatoes, dry white wine, and rosemary. Season with additional pepper, stir to combine, and bring the mixture to a boil.
6
Once boiling, reduce the heat to low and allow to simmer until the chicken is fully cooked and tender, about 20 to 25 minutes. Taste the sauce and add more salt and pepper if necessary.
7
As the chicken is cooking, prepare the olive paste. In a food processor, combine the pitted Kalamata olives with the remaining 2 tablespoons of olive oil and 1 garlic clove. Pulse until a coarse paste forms.
8
Once the chicken is cooked, stir the olive paste into the skillet. Warm the sauce over moderate heat, ensuring it is thoroughly combined.
9
Transfer the chicken to serving plates, and generously spoon the olive-tomato sauce over each piece. Serve immediately and enjoy!
Nutrition Information
37 g
Fat
7 g
Carbs
42 g
Protein
2 g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Braised Chicken with Olives and Tomato Sauce?
It is a vibrant Mediterranean dish featuring chicken legs seared and then simmered in a savory sauce made from canned tomatoes, dry white wine, fresh rosemary, and a homemade Kalamata olive paste.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What specific cut of chicken is used in this dish?
The recipe calls for 4 whole chicken legs, weighing approximately 2.5 pounds.
How much olive oil do I need in total?
You will need a total of 1/4 cup plus 2 tablespoons of extra virgin olive oil, which is divided between searing, sautéing, and making the olive paste.
How long does it take to brown the chicken legs?
The chicken should be cooked in a heavy skillet until deeply browned on both sides, which takes about 5 minutes per side.
What kind of olives are recommended for the olive paste?
The recipe specifies using 1 cup of pitted Kalamata olives, which is roughly 4 ounces.
How many garlic cloves are used in this recipe?
A total of 4 garlic cloves are used: 3 are crushed for the sauce and 1 is used in the olive paste.
What type of tomatoes should I use?
Use one 28-ounce can of peeled whole tomatoes that have been drained and coarsely chopped.
What is the calorie count per serving?
Each serving contains approximately 555 calories.
How much protein is in one serving of this chicken dish?
One serving provides 42 grams of protein.
What is the fat content per serving?
There are 37 grams of fat per serving.
How many carbohydrates are in this recipe?
Each serving contains 7 grams of carbohydrates.
Is there any fiber in this dish?
Yes, there are 2 grams of fiber per serving.
Which fresh herb is used to season the braising liquid?
The recipe uses 1 tablespoon of finely chopped fresh rosemary.
What type of wine is best for the sauce?
The recipe suggests using 1/3 cup of dry white wine.
How do you make the olive paste?
Combine pitted Kalamata olives, 2 tablespoons of olive oil, and 1 garlic clove in a food processor and pulse until a coarse paste forms.
How long does the chicken need to simmer?
Once the mixture boils, reduce the heat to low and simmer for 20 to 25 minutes until the chicken is tender.
Should I drain the fat from the skillet after browning the chicken?
Yes, after removing the browned chicken, you should drain off the rendered fat before adding fresh oil to sauté the onions.
How long should the onion and garlic be cooked?
The chopped onion and crushed garlic should be cooked over medium-high heat for about 7 minutes until softened.
When do I add the olive paste to the skillet?
The olive paste is stirred into the skillet once the chicken is fully cooked and then warmed through to combine flavors.
What are some of the tags associated with this recipe?
Tags include Mediterranean, chicken, braised, olives, tomatoes, dinner, savory, comfort food, herbs, and rosemary.
How do I serve this dish?
Transfer the chicken to plates and spoon the olive-tomato sauce generously over each piece; it should be served immediately.
Do I need to peel the tomatoes myself?
No, the recipe calls for canned peeled whole tomatoes, which you then drain and chop.
Can I use chicken breasts instead of legs?
While the recipe specifies whole chicken legs for succulence, you could use breasts, though the cooking time may need to be adjusted to prevent drying out.
Is this a good dish for a dinner party?
Yes, it is described as being perfect for both a comforting family dinner or a sophisticated dinner party.
What is the first step in the instructions?
Heat 2 tablespoons of olive oil in a large, heavy skillet over medium-high heat until shimmering but not smoking.
How should the garlic for the sauce be prepared?
The three garlic cloves used for the sauce should be crushed.
Does this recipe include salt and pepper?
Yes, the chicken is seasoned before cooking, and the sauce is tasted and adjusted for seasoning at the end.
What consistency should the olive paste be?
The olive mixture should be pulsed in a food processor until it forms a coarse paste.
Is there any sodium or cholesterol information available?
The provided data does not list specific values for sodium or cholesterol.