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Braised Chicken with Tomatoes and Olives Recipe

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This recipe for Braised Chicken with Tomatoes and Olives is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 chicken thighs with skin and bones (2 1/2 lbs)
1 tbsp olive oil
1 medium onion, finely chopped
2 large garlic cloves, minced
1 tsp chopped fresh thyme
1 (14 to 15 oz) can crushed tomatoes in puree
1/2 cup Kalamata or other brine-cured black olives, pitted and quartered lengthwise
1/2 tsp salt
1/4 tsp black pepper

Garnish: fresh thyme leaves
Accompaniment: spaghetti with garlic and lemon
Directions:
Directions:
Pat chicken dry and season with salt and pepper. Heat oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking. Then brown chicken in 2 batches, about 8 minutes, transferring as browned to a plate.

Pour off all but 1 tbsp fat from skillet. Add onion, garlic, and thyme to fat remaining in skillet and cook over moderately low heat, stirring, until softened, about 3 minutes. Stir in tomatoes, olives, salt and pepper and return chicken to skillet. Simmer, covered, turning chicken occasionally, until chicken is cooked through, about 25 minutes.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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