Braised Chicken Legs With Olives And Tomatoes Recipes

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BRAISED CHICKEN THIGHS AND LEGS WITH TOMATO



Braised Chicken Thighs and Legs with Tomato image

Provided by Alex Guarnaschelli

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 13

4 tablespoons canola oil
6 chicken thighs
6 chicken legs
Kosher salt
1 teaspoon whole cumin seeds
2 teaspoons chili flakes
1 large white onion, peeled, halved and thinly sliced
1 large ginger knob, peeled and grated
6 garlic cloves, peeled and halved lengthwise
1 (28-ounce) can whole, peeled tomatoes
2 cinnamon sticks
4 fresh or dried bay leaves
Water, as needed

Steps:

  • Heat the canola oil in a large skillet over high heat. Arrange the chicken thighs and legs on a tray in a single layer and season them with salt, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the chicken to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a tray and set it aside.
  • In the same skillet, add the cumin seeds and chili flakes, stirring rapidly to give them a quick toast, about 10 to 15 seconds. Add the onions, ginger and garlic and stir to combine. Season the ingredients with salt, to taste, then add the tomatoes, cinnamon, and bay leaves. Allow the mixture to cook and all the flavors to come together, about 10 minutes. Add the chicken back to the pan, keep the heat low and continue cooking until the chicken is cooked through, 30 to 45 minutes. (Chef's note: If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about 1/2 cup at a time.)
  • When the chicken is cooked through, remove and discard the cinnamon sticks and bay leaves. Taste for seasoning and transfer to a serving bowl. Serve alongside the braised cabbage, if desired.

BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS



Braised Chicken With Tomatoes, Olives and Capers image

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 whole cut-up chicken, or about 3 pounds parts, bone in, skin on
Salt and freshly ground black pepper
2 medium onions, chopped
2 tablespoons drained capers
2 teaspoons minced garlic
1 28-ounce can diced tomatoes (with juice)
1/2 cup dry white wine or chicken stock
1 cup Niçoise or kalamata olives, pitted
1 tablespoon fresh thyme leaves
1/4 cup chopped fresh parsley for garnish

Steps:

  • Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn't burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it's brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
  • Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
  • Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 30 grams, Carbohydrate 17 grams, Fat 45 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 1297 milligrams, Sugar 8 grams, TransFat 0 grams

ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES



Italian Braised Chicken with Tomatoes and Olives image

This is my favorite Italian Braised Chicken recipe. The chicken thighs are first seared until the skin is crispy then they're gently simmered in a delicious tomato and olive sauce. The chicken becomes super flavorful and tender. This is a healthy dinner recipe you don't want to miss.

Provided by Kristen Stevens

Categories     Dinner

Time 1h

Number Of Ingredients 13

2 teaspoons olive oil
8 chicken thighs (skin on or off, your choice)
Salt and pepper (for seasoning the chicken)
1 medium onion (finely minced)
4 cloves garlic (chopped)
4 tablespoons tomato paste
28 ounce can diced tomatoes
1 cup coarsely chopped olives
2 tablespoons each: capers and balsamic vinegar
1 teaspoon each: chopped rosemary and oregano
A pinch of red pepper flakes
Optional: 1 teaspoon honey (omit for Whole30)
Salt and pepper (to taste)

Steps:

  • Set your oven to 400 degrees.
  • Heat the oil in a large, ovenproof pan over medium-high heat. Add the chicken thighs to the pan, skin side up. Season the chicken skin with a pinch of salt and a little pepper on each piece. Once some of the fat has been released into the pan, flip the chicken over and cook until the skin is brown and crispy, about 7-8 minutes. If using skinless thighs, cook them until the meat starts to brown. Remove the chicken from the pan. (While the chicken is cooking, prep the rest of the ingredients.)
  • Pour out all but a few teaspoons of the oil. Add the onion to the pan and let it cook until soft, about 3-4 minutes. Add the garlic and cook for 1 minute more. Add the tomato paste to the pan and let it cook until it has darkened slightly and is fragrant smelling, about 3 minutes.
  • Add all the remaining ingredients to the pan and stir well. Season to taste with sea salt and black pepper. Nestle the chicken back into the pan, skin side up. Pop the chicken into the oven and let it cook for 40 minutes. Remove the chicken from the oven and serve it right away.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 407 kcal, Carbohydrate 18 g, Protein 47 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 215 mg, Sodium 1270 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 12 g

BRAISED CHICKEN WITH LEMON AND OLIVES



Braised Chicken With Lemon and Olives image

A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.

Provided by David Tanis

Categories     dinner, lunch, roasts, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 11

8 chicken thighs, skin-on and bone-in, about 3 1/2 pounds
Salt and pepper
1/2 teaspoon red pepper flakes
6 garlic cloves, minced
1/2 teaspoon crushed fennel seeds
1 tablespoon roughly chopped rosemary
1 tablespoon olive oil
2 Meyer lemons, cut in wedges
1 cup flavorful olives with pits, a mixture of black and green, about 1 pound
1 cup chicken broth
3 tablespoons chopped parsley

Steps:

  • Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
  • Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
  • Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 510, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams

BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON



Braised Chicken with Potatoes, Olives, and Lemon image

Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven in this casy dinner recipe. The cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 40m

Number Of Ingredients 10

2 1/4 pounds bone-in, skin-on chicken thighs
Coarse salt
1 tablespoon extra-virgin olive oil
1 1/4 cups chicken stock
12 ounces baby fingerling potatoes or halved small potatoes
5 garlic cloves, smashed and peeled
1/2 cup green olives, such as Cerignola, pitted if desired
1 small lemon, washed well, cut into wedges
6 thyme sprigs
1 teaspoon cornstarch

Steps:

  • Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
  • Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
  • Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.

BRAISED CHICKEN THIGHS WITH BELL PEPPERS, OLIVES AND TOMATOES



Braised Chicken Thighs With Bell Peppers, Olives and Tomatoes image

This used what I have on hand, it has been tweaked a bit from the original recipe in Martha Stewart Living, March 2004. Although this uses 10 cloves of garlic, crushed whole garlic isn't as strong as chopped or minced garlic. Supposedly the tomatoes in canned whole tomatoes are of better quality than those used for canned crushed tomatoes, but sometimes every minute counts. You may use fresh tomatoes, but you may want to add more salt to suit your taste preference. Serve over pasta or rice. (Served over whole wheat pasta.)

Provided by KateL

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
1 1/2 lbs boneless skinless chicken thighs
kosher salt, to taste
fresh ground black pepper, to taste
2 yellow bell peppers, seeds and ribs removed, thinly sliced lengthwise julienne-style
2 red bell peppers, seeds and ribs removed, thinly sliced lengthwise julienne-style
1 medium onion, thinly sliced (about 3/4 cup)
10 garlic cloves, crushed with the flat side of a knife blade
28 ounces canned whole tomatoes or 28 ounces crushed tomatoes
1/4 cup Spanish olives, pitted and quartered
1 dried bay leaf
1 teaspoon paprika
1/4 teaspoon dried thyme
1/2 cup water
salt, to taste
black pepper, to taste

Steps:

  • In a Dutch oven (5-quart pot with a tight-fitting lid), warm oil over medium heat.
  • Season chicken with salt and pepper, and cook until browned, about 3 minutes per side. Transfer to a plate.
  • Add bell peppers, onion, and garlic to pot; cook, stirring occasionally, until softened, about 5-7 minutes.
  • If using whole tomatoes, gently crush tomatoes with your hands; add them to the pot along with their juice. If using canned crushed tomatoes, empty can into pot.
  • Add the pitted and quartered olives, the bay leaf, paprika, thyme, and water to the pot. Bring to a boil. Season with salt and pepper to taste.
  • Return chicken to pot; reduce heat. Simmer, partially covered, until chicken is falling-apart tender, about 30-45 minutes.
  • Discard bay leaf, serve hot over cooked pasta or rice.

Nutrition Facts : Calories 424.7, Fat 14.2, SaturatedFat 3, Cholesterol 141.7, Sodium 575, Carbohydrate 41.9, Fiber 11.8, Sugar 8.6, Protein 39.5

BRAISED CHICKEN LEGS WITH OLIVES AND TOMATOES



Braised Chicken Legs With Olives and Tomatoes image

Make and share this Braised Chicken Legs With Olives and Tomatoes recipe from Food.com.

Provided by dicentra

Categories     Chicken Thigh & Leg

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
4 whole chicken legs (about 2 1/2 pounds)
salt & freshly ground black pepper
1 medium onion, finely chopped
4 garlic cloves, crushed
1 (28 ounce) can peeled whole tomatoes, drained and coarsely chopped
1/3 cup dry white wine
1 tablespoon finely chopped fresh rosemary
1 cup kalamata olive, pitted (about 4 ounces)

Steps:

  • In a large heavy skillet, heat 2 tablespoons of the oil until almost smoking.
  • Season the chicken legs with salt and pepper and cook over moderately high heat until well browned, about 5 minutes per side. Remove the chicken from the pan and pour off the fat.
  • Heat 2 more tablespoons of oil in the skillet. Add the onion and 3 of the garlic cloves and cook over moderately high heat, stirring, until softened, about 7 minutes.
  • Add the chicken to the skillet with the tomatoes, wine and rosemary; season with pepper and bring to a boil.
  • Reduce the heat and simmer until the chicken is cooked through, 20 to 25 minutes. Season with salt. Transfer the chicken to plates and keep warm.
  • Meanwhile, in a food processor, pulse the olives with the remaining 2 tablespoons of oil and 1 garlic clove to a coarse paste.
  • Stir the olive paste into the pan sauce and warm over moderate heat. Spoon the sauce over the chicken and serve.

Nutrition Facts : Calories 600.6, Fat 44.6, SaturatedFat 9.1, Cholesterol 138.6, Sodium 392.7, Carbohydrate 14.6, Fiber 4.2, Sugar 7, Protein 33

BRAISED CHICKEN WITH OLIVES AND TOMATOES



Braised chicken with olives and tomatoes image

An impressive all-in-one bake bursting with Mediterranean flavours

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 11

1 sprig rosemary , chopped
1 large onion , sliced
2 garlic cloves , sliced
500g small new potato , quartered
olive oil
8-10 chicken pieces, thighs and drumsticks, skin on
500g baby plum or cherry tomato
300ml dry white wine
300ml chicken stock , fresh, cube or concentrate
150g Kalamata olive , drained
small bunch basil

Steps:

  • Heat the oven to 220C/fan 200C/gas 7. Toss the first 4 ingredients in a roasting tray in 2 tbsp oil and cook for 25 minutes. Meanwhile, fry the chicken in 2 tbsp oil until browned and almost cooked through. Add to the tin for the last 10 minutes of cooking along with the tomatoes, wine, stock and olives.
  • Scatter with basil and serve.

Nutrition Facts : Calories 571 calories, Fat 30 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 1.88 milligram of sodium

BRAISED CHICKEN LEGS AND THIGHS WITH TOMATOES, POTATOES, OLIVES AND CAPERS



Braised Chicken Legs and Thighs with Tomatoes, Potatoes, Olives and Capers image

One-pot dinners are a home cook's best friend. The mission: Get dinner on the table without much fuss--and should there be leftovers, they must be delicious the following day. When I was working my way up as a chef, this is a dish I made often for staff meals. The stew was a crowd-pleaser then, and remains a favorite with my family. If you're really pressed for time, skip the flour-dredging step. Just be sure to brown the chicken thoroughly, and it will still taste amazing, though the sauce might be slightly thinner.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 22

4 chicken legs, split into thighs and drumsticks
Kosher salt
Freshly ground black pepper
1 cup all-purpose flour
3 tablespoons olive oil
3 tablespoons (1 1/2 ounces) unsalted butter
2 shallots, thinly sliced
4 garlic cloves, thinly sliced
1/4 cup dry white wine
4 cups Chicken Stock or store-bought, recipe follows
1 1/3 cups canned crushed tomatoes
2 medium Yukon Gold potatoes (about 12 ounces), halved, then cut into thirds
2/3 cup green olives (such as Picholine or Cerignola), pitted and halved
2 tablespoons drained capers
2 sprigs fresh thyme, tied with butcher's twine
3 1/2 to 4 pounds chicken backs and wings
2 medium carrots, peeled
2 celery ribs, trimmed
1 medium onion, peeled
1/2 bunch fresh flat-leaf parsley
2 sprigs fresh thyme
Kosher salt (optional)

Steps:

  • Let the chicken come to room temperature, then pat the pieces dry and season with salt and pepper. Place the flour in a shallow, flat container and dredge the chicken in the flour, shaking off any excess. Set aside.
  • In a large heavy-bottomed skillet or a Dutch oven designed for braising, heat the oil over medium-high heat for 1 minute. Add the butter, let it melt and heat until it begins to turn brown, about 2 minutes. Add the chicken and cook until browned on all sides, about 4 minutes per side. Transfer the chicken to a large platter and set aside.
  • Pour off all but 2 tablespoons of the fat from the skillet and return the skillet to the stovetop over medium-high heat. Add the shallots and garlic and cook, stirring, until softened, about 1 minute. Add the wine and deglaze the pan, scraping the brown bits off the bottom of the pan with a wooden spoon, and cook until the wine has reduced by half, 1 to 2 minutes. Add the stock and tomatoes and raise the heat to high and bring the liquid to a boil. The add the potatoes, olives, capers, and thyme, and stir to combine. Bring the liquid to a boil again, then reduce the heat to low so the liquid is simmering, and return the chicken to the pan. Cover and cook until the chicken is tender and the potatoes can be easily pierced with a knife, 25 to 35 minutes.
  • To serve, place one chicken leg and one thigh in each of four shallow bowls. Spoon the sauce on top, getting some of the tomatoes, potatoes, olives and capers in each portion. Serve immediately.
  • Place the chicken, carrots, celery, onion, parsley and thyme in an 8-quart stockpot. Add enough water to come up to 2 inches from the top of the pot. Place the pot over high heat and bring the liquid to a lively simmer--do not let the liquid boil. As soon as the liquid starts to simmer, reduce the heat so that you maintain a lively simmer throughout. (This could be anywhere from low to medium heat depending on the strength of your range.) Skim off any gray scum that floats to the top of the stock. Cook the stock, uncovered, for about 2 1/2 hours -- it should reduce in volume by one-quarter to one-third. Strain the stock through a fine-mesh strainer into a large bowl or clean stockpot, pressing on the solids in the strainer to extract all the liquid. If you like, season with salt to taste--I prefer to keep my stock salt-free.
  • Use right away or transfer to air tight containers and refrigerate or freeze. The stock will keep for up to 1 week in the refrigerator or up to 3 months in the freezer.

BAKED CHICKEN LEGS WITH TOMATO AND OREGANO



Baked chicken legs with tomato and oregano image

Delight yourself with this baked chicken legs with tomato and oregano. It's a simple recipe to prepare, very tasty with few ingredients! Serve with fries and lettuce salad. Bon appetit!!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Chicken legs, tomato, oregano, olive oil HOW TO MAKE BAKED CHICKEN LEGS WITH TOMATO AND OREGANO: On a baking dish, add the chicken legs, onion cut into quarters and the peeled tomatoes cut into chunks. Season with oregano, salt and nutmeg. Drizzle with olive oil and bake until the chicken start to turn golden brown, about 1 hour and 15 minutes. Occasionally, drizzle the chicken with the sauce. Turn off the oven and serve with fries and lettuce salad.

Provided by Pedro Barbosa

Categories     Chicken, Meat, Recipes, Videos

Time 1h20m

Yield 3

Number Of Ingredients 7

3 chicken legs (about 900 grams (2 pounds))
3 medium ripe tomatoes
100 ml (1/2 cup) olive oil
1 tablespoon oregano
Nutmeg (to taste)
1 medium onion
Salt (to taste)

Steps:

  • Preheat the oven to 180ºC (350ºF).
  • On a baking dish, add the chicken legs, onion cut into quarters and the peeled tomatoes cut into chunks. Season with oregano, salt and nutmeg. Drizzle with olive oil and bake until the chicken start to turn golden brown, about 1 hour and 15 minutes. Occasionally, drizzle the chicken with the sauce.
  • Turn off the oven and serve with fries and lettuce salad.

Nutrition Facts : Baked chicken legs with tomato and oregano Nutrition facts Serves 3 Per Serving % DAILY VALUE Calories 877 Total Fat 54 g(69%) Saturated Fat 10.5 g(53%) Cholesterol 267 mg(97%) Sodium 316 mg(14%) Total Carbohydrate 8 g(3%) Protein 88.5 g

BRAISED CHICKEN WITH TOMATOES AND OLIVES



Braised Chicken with Tomatoes and Olives image

Categories     Chicken     Olive     Tomato     Braise     Dinner     Winter     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 11

8 chicken thighs with skin and bones (2 1/2 lb)
1 tablespoon olive oil
1 medium onion, finely chopped
2 large garlic cloves, minced
1 teaspoon chopped fresh thyme
1 (14- to 15-oz) can crushed tomatoes in purée
1/2 cup Kalamata or other brine-cured black olives, pitted and quartered lengthwise
1/2 teaspoon salt
1/4 teaspoon black pepper
Garnish: fresh thyme leaves
Accompaniment: spaghettini with garlic and lemon

Steps:

  • 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 tablespoon 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.

BRAISED CHICKEN WITH TOMATOES AND OLIVES (POULET PROVENCAL)



Braised Chicken with Tomatoes and Olives (Poulet Provencal) image

Provided by Shelley Wiseman

Categories     Chicken     Olive     Tomato     Roast     Kid-Friendly     Dinner     Fall     Summer     Family Reunion     Potluck     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

1 pound tomatoes (3 to 4 medium), cut into wedges
1 large onion, cut into wedges, leaving root ends intact
1/2 cup drained brine-cured black olives, pitted if desired
4 large garlic cloves, sliced, plus 1 teaspoon minced
3 tablespoons olive oil, divided
2 teaspoons herbes de Provence, divided
1/2 teaspoon fennel seeds
1 whole chicken (about 3 1/2 pounds)
Equipment:
Equipment: kitchen string
Accompaniment: crusty bread
Garnish: chopped flat-leaf parsley

Steps:

  • Preheat convection oven to 400°F or regular oven to 425°F with rack in middle.
  • Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.
  • Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
  • Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.
  • Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.
  • Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.

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BRAISED CHICKEN LEGS WITH GREEN OLIVES AND LIME …
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Return the chicken legs to the pot, skin-side up. Tuck the thyme, tomato, and olives around the chicken. Pour in enough broth to come three-quarters of the way up the sides of the chicken legs (just the dark golden brown skin should be poking out → of the …
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SAUCY BAKED CHICKEN LEGS WITH OLIVES AND TOMATOES RECIPE ...
2014-09-09 Step 1. Heat oven to 425° F with a rack in the highest position. Advertisement. Step 2. Toss the tomatoes, olives, garlic, oil, and thyme in a 3-quart baking dish. Step 3. Season the chicken with 1 teaspoon salt and ½ teaspoon pepper. Nestle the chicken…
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  • Season the chicken with 1 teaspoon salt and ½ teaspoon pepper. Nestle the chicken, skin-side up, in the vegetables.
  • Bake until the chicken is browned and an instant-read thermometer inserted into the thickest leg (avoiding the bone) registers 165° F, 40 to 45 minutes. Serve warm.


BRAISED CHICKEN LEGS WITH OLIVES AND TOMATOES RECIPE - JAN ...
2013-12-07 Heat 2 more tablespoons of oil in the skillet. Add the onion and 3 of the garlic cloves and cook over moderately high heat, stirring, until softened, about 7 minutes.
From foodandwine.com
Servings 4
  • In a large heavy skillet, heat 2 tablespoons of the oil until almost smoking. Season the chicken legs with salt and pepper and cook over moderately high heat until well browned, about 5 minutes per side. Remove the chicken from the pan and pour off the fat.
  • Heat 2 more tablespoons of oil in the skillet. Add the onion and 3 of the garlic cloves and cook over moderately high heat, stirring, until softened, about 7 minutes. Add the chicken to the skillet with the tomatoes, wine and rosemary; season with pepper and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, 20 to 25 minutes. Season with salt. Transfer the chicken to plates and keep warm.
  • Meanwhile, in a food processor, pulse the olives with the remaining 2 tablespoons of oil and 1 garlic clove to a coarse paste. Stir the olive paste into the pan sauce and warm over moderate heat. Spoon the sauce over the chicken and serve.


BRAISED CHICKEN LEGS WITH GREEN OLIVES RECIPE - DANIEL ...
2013-12-07 Pour off the fat in the casserole. Add the bacon, onion, carrots and turnips and cook over moderately high heat, stirring, until barely softened, 2 to 3 minutes.
From foodandwine.com
4/5
Total Time 1 hr 45 mins
Servings 6
  • Preheat the oven to 350°. In a large cast-iron casserole, heat the oil until shimmering. Season the chicken with salt and pepper. Add 3 of the legs to the casserole and cook over moderately high heat, turning once, until browned, about 10 minutes. Transfer to a plate and brown the remaining 3 legs over moderate heat.
  • Pour off the fat in the casserole. Add the bacon, onion, carrots and turnips and cook over moderately high heat, stirring, until barely softened, 2 to 3 minutes. Add the olives, thyme sprigs, bay leaf and stock. Nestle the chicken legs in the casserole so they are partially submerged and bring to a boil. Cover with a tight-fitting lid. Transfer the casserole to the oven and cook for about 45 minutes, until the chicken and vegetables are tender.
  • Transfer the chicken and vegetables to a platter; cover and keep warm. Strain the broth into a large measuring cup and skim off as much fat as possible. Return the broth to the casserole and boil until reduced by half, about 5 minutes. Season with salt and pepper. Return the chicken and vegetables to the casserole, cover and cook for 5 minutes to heat through, then serve.


TOMATO-BRAISED CHICKEN THIGHS WITH OLIVES AND CAPERS OVER ...
2015-02-05 Add the tomatoes and their juices, olives, and capers. Cook, breaking up the tomatoes with a spoon, until the sauce starts to thicken, 3 to 4 minutes. Add the chicken, skin-side up, and …
From realsimple.com
5/5 (71)
Total Time 10 mins
Servings 4
Calories 680 per serving
  • Meanwhile, heat the oil in a Dutch oven or large pot over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Cook, skin-side down, until golden brown, 8 to 10 minutes. Transfer to a plate (the chicken will not be cooked all the way through); reserve the pot.
  • Add the onion, garlic, and thyme to the reserved pot. Cook, stirring, until the onion is tender, 4 to 6 minutes. Add the tomatoes and their juices, olives, and capers. Cook, breaking up the tomatoes with a spoon, until the sauce starts to thicken, 3 to 4 minutes. Add the chicken, skin-side up, and simmer until an instant-read thermometer inserted into the thickest thigh registers 165° F, 12 to 14 minutes. Discard the thyme sprigs.


BRAISED CHICKEN LEGS RECIPE - BLOG.NARRATIVEFOOD.COM
2016-03-31 Add olive oil then place the chicken into the pan skin side down and cook until crisp, about 12 minutes. Turn and cook another 4 minutes. Remove chicken and add the sliced onions, cook until translucent, about 5 minutes. Add garlic, bay and rosemary and cook for 2 minutes, then add the tomatoes…
From blog.narrativefood.com
Servings 4
Total Time 1 hr 15 mins
Estimated Reading Time 4 mins
  • Season the chicken, the day before if possible, with salt and pepper. Heat a heavy-bottomed pan over medium heat. Add olive oil then place the chicken into the pan skin side down and cook until crisp, about 12 minutes. Turn and cook another 4 minutes. Remove chicken and add the sliced onions, cook until translucent, about 5 minutes. Add garlic, bay and rosemary and cook for 2 minutes, then add the tomatoes, scraping up any brown bits from the bottom of the pan as you cook for 5 minutes.
  • Place the chicken back in the pan skin side up and pour in any juices that have collected. Pour in the broth – the liquid should reach halfway up the chicken. Add more if needed. Bring to a boil and then turn down to a simmer. Cover and cook at a low simmer or in a 325 degrees F oven for 45 minutes. When done, pour the braising liquid into a small bowl and skim the fat. Discard the bay leaf and rosemary. Adjust seasoning, return to the pan and serve.
  • Serve with a green salad dressed with one of Alice Waters’ three essential sauces: the classic vinaigrette. Once you’ve made your own vinaigrette, you will never buy yourself another pre-made dressing again. 1 part red wine vinegar, 3-4 parts olive oil, a dash of lemon juice and salt and pepper, of course. Mustard or herbs if you are inclined. Combine the ingredients in this order: vinegar, salt to taste (make sure you taste it!), black pepper, and then whisk in the olive oil. Adjust as needed. If you choose to add mustard, do so before adding the oil. Herbs go in at the end.


CHICKEN PROVENçAL WITH OLIVES AND CHERRY TOMATOES - PARDON ...
2020-06-03 Flip chicken over and cook again for 6-7 minutes. Step 3 – Sprinkle the chicken pieces with Herbes de Provence. Arrange the garlic cloves, shallots, cherry tomatoes, green olives and artichoke around the chicken, then add the wine to the pan. Arrange a few sprigs of thyme on top of the chicken. Cover with a lid and place in the oven.
From pardonyourfrench.com
4.8/5 (11)
Category Entrées
Servings 4
Total Time 1 hr


BRAISED CHICKEN LEGS IN TOMATO SAUCE RECIPE | EAT SMARTER USA
2016-09-22 Heat oil in a pan and brown chicken on all sides on high heat. Add wine, tomatoes, olives and season with salt. Simmer, covered, for about 30 minutes.
From eatsmarter.com
Servings 4
Total Time 50 mins
Category Side Dish


CHICKEN THIGHS IN GREEN OLIVE AND TOMATO SAUCE RECIPE ...
Drain for the final time and set aside. When the onion has caramelised, add the garlic and sauté for 2–3 minutes. Meanwhile, heat up a large non-stick pan over medium heat, add the chicken ...
From sbs.com.au
3.9/5 (52)
Servings 4
Cuisine Middle Eastern
Category Main


BRAISED CHICKEN LEGS WITH OLIVES AND TOMATOES RECIPE ...
Braised chicken legs with olives and tomatoes is the best recipe for foodies. It will take approx 35 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make braised chicken legs with olives and tomatoes at your home.. Braised chicken legs with olives and tomatoes may come into the following tags or occasion in which you are looking to create your recipe.
From webetutorial.com


RED WINE AND CHICKEN RECIPE - ALL INFORMATION ABOUT ...
Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear. Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with …
From therecipes.info


BRAISED CHICKEN WITH OLIVES AND TOMATOES RECIPES
Fold in raisins and olives before serving this one-pot dish to add a final burst of sweetness and brininess. Get the recipe for Braised Chicken With Escarole, Tomatoes, and Olives. From realsimple.com. Heat oven to 400° F. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ¾ teaspoon salt and ¼ teaspoon ...
From tfrecipes.com


BRAISED CHICKEN LEGS WITH OLIVES AND TOMATOES RECIPE ...
Nov 6, 2017 - Food & Wine. WINE A soft, fruity California red.
From pinterest.ca


BRAISED CHICKEN WITH OLIVES AND TOMATOES RECIPE
Braised chicken with olives and tomatoes recipe. Learn how to cook great Braised chicken with olives and tomatoes . Crecipe.com deliver fine selection of quality Braised chicken with olives and tomatoes recipes equipped with ratings, reviews and mixing tips. Get one of our Braised chicken with olives and tomatoes recipe and prepare delicious ...
From crecipe.com


BRAISED CHICKEN LEGS WITH OLIVES AND TOMATOES RECIPES
2011-12-22 · Braised Chicken with Tomatoes, Olives, and Red Wine serves 2. 1 Tbsp. olive oil. 1 Tbsp. Garlic Gold oil. 2 whole chicken legs (leg and thigh attached) … From operagirlcooks.wordpress.com
From tfrecipes.com


BRAISED CHICKEN WITH LEEKS AND TOMATOES - TRIED & TRUE RECIPES
2019-01-09 4 chicken leg quarters thigh and drumstick. 2 leeks. 1 pound Roma tomatoes. 1 head of garlic. 2 teaspoons extra virgin olive oil. 1 tablespoon neutral cooking oil. Salt and pepper to taste. 3 cups chicken …
From triedandtruerecipe.com


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