Stewed Chicken Thighs With Tomatoes And Black Olives Recipes

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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

CHICKEN & OLIVE CASSEROLE



Chicken & olive casserole image

A simple midweek chicken stew with rich tomato, olive and caper sauce. Serve with rice or bread

Provided by Angela Boggiano

Categories     Main course

Time 40m

Number Of Ingredients 12

2 tbsp olive oil
1 large onion , finely chopped
2 garlic cloves , finely sliced
8 large boneless, skinless chicken thighs
1 large rosemary sprig, leaves picked and finely chopped
2 tbsp sundried tomato paste
2 x 400g cans chopped tomatoes
1 tbsp clear honey
100g pitted green and black olive with herbs
2 tbsp caper
small bunch flat-leaf parsley , roughly chopped
rice , to serve

Steps:

  • Heat the oil in a large saucepan or flameproof casserole dish on a medium heat, add the onion and cook for a few mins. Add the garlic and cook for 1 min more. Remove the onion and garlic from the pan and set aside on a plate.
  • Turn up the heat, add the chicken and cook for a few mins each side until golden.
  • Return the onion and garlic to the pan with the remaining ingredients. Cover and cook for 20 mins until the chicken is cooked through, juicy and tender, and the sauce is rich and thickened. Serve with rice.

Nutrition Facts : Calories 373 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium

CHICKEN STEW WITH BLACK OLIVES- A ROMANIAN VERSION OF CHICKEN CACCIATORE



CHICKEN STEW WITH BLACK OLIVES- A ROMANIAN VERSION OF CHICKEN CACCIATORE image

This recipe of chicken stew with black olives is a Romanian recipe that originally is made with rabbit meat. It might remind you of the Italian chicken cacciatore recipes. As rabbit meat might not be available everywhere, chicken is the next option in terms of keeping the flavors intact.

Provided by The Bossy Kitchen

Categories     Entrees

Time 1h40m

Number Of Ingredients 12

2 pounds chicken(any part of chicken is good, bone-in or no bone- drums, thighs, breast)
2 medium onions chopped
3 tablespoons vegetable oil or olive oil
2 bay leaves
10 black peppercorns
1 cup water(or chicken broth)
1 cup tomato sauce
1 cup white wine
3-4 slices of lemon(remove the skin and the white part)
1 teaspoon mustard
20-25 medium black olives
1/2 teaspoon thyme

Steps:

  • Season chicken with salt, pepper.
  • Place a heavy pan on the stove on medium heat and drizzle it with oil.
  • If you use chicken parts with the skin on, place chicken skin side down and do not move it until it reaches a deep golden brown and it's easy to turn. Flip the chicken on the other side and brown it as well. Remove the chicken and set aside.
  • Add to the pan the chopped onion.
  • Saute the onion until becomes translucid and develops flavor. Add the water(or chicken broth) and lower the heat to medium low. Return the meat to the pan and let it simmer until the chicken is tender.
  • Meanwhile. preheat oven to 350F/180C.(We will finish the stew in the oven later)
  • Add to the pan the olives, bay leaves, thyme, black peppercorns and the slices of lemon and continue to simmer everything for few more minutes.
  • Meanwhile, mix together tomato paste, wine and mustard.
  • Pour the mixture over the chicken.
  • Season with salt and pepper(We did not add salt at the beginning, because the olives are already salty).
  • Place the pan in the oven and bake it for about 20 minutes, so the tomato sauce forms. It is ready when you see the oil rising on top of the sauce. If you feel that the sauce is too thick, a little bit of water or broth can be added.
  • This stew, originally, is served cold as a main dish(great in summer) but can be served also warm.
  • Serve it with rustic bread to dip in the sauce.

Nutrition Facts : Calories 593 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 191 milligrams cholesterol, Fat 37 grams fat, Fiber 3 grams fiber, Protein 48 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 484 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat

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

STEWED CHICKEN THIGHS WITH TOMATOES AND BLACK OLIVES



Stewed Chicken Thighs with Tomatoes and Black Olives image

These chicken thighs are seasoned and seared, and then stewed with white wine, tomato, and olive. A touch of oregano brings it all home. Serve with pasta, rice, or couscous.

Provided by David

Time 30m

Yield 4

Number Of Ingredients 8

2 pounds boneless, skinless chicken thighs
salt and ground black pepper to taste
2 tablespoons olive oil
1 tablespoon minced garlic
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can medium pitted ripe olives, drained
¾ cup dry white wine
1 ½ teaspoons dried oregano

Steps:

  • Season both sides of the chicken thighs with salt and pepper.
  • Heat oil in a large skillet over high heat. Add garlic and saute until it begins to brown, 30 seconds to 1 minute. Place chicken thighs in the hot skillet with the nicer, more intact sides facing down. Sear for 2 minutes. Flip and sear the split sides for 2 minutes.
  • Add stewed tomatoes, olives, wine, and oregano. Reduce heat to medium-low (4 on a scale of 10), cover, and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes.

Nutrition Facts : Calories 472.7 calories, Carbohydrate 10.8 g, Cholesterol 136.8 mg, Fat 26.4 g, Fiber 2.6 g, Protein 39.4 g, SaturatedFat 5.7 g, Sodium 712.5 mg, Sugar 4.1 g

CHICKEN THIGHS WITH TOMATOES



Chicken Thighs With Tomatoes image

Our recipe has chicken thighs browned then baked with tomatoes, white wine, mushrooms, and sliced black olives. It is delicious served with pasta or rice.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h20m

Yield 6

Number Of Ingredients 13

3 tablespoons olive oil
1 tablespoon butter
6 to 8 chicken thighs
1 tablespoon all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic (minced)
1/2 cup dry white wine
1 can (14.5 ounces) diced tomatoes
8 ounces sliced mushrooms
1 small can (about 2.25 ounces) sliced black olives (drained)
1/2 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley

Steps:

  • Heat oil and butter in a large skillet.
  • Saute the chicken thighs, turning frequently until browned on all sides.
  • Remove chicken to a casserole dish and set aside.
  • Heat oven to 350 F.
  • Stir flour into the skillet juices. Cook, stirring constantly, for 2 minutes.
  • Add salt and pepper. Add the garlic, wine, and tomatoes. Bring to a boil.
  • Add mushrooms, olives, thyme and parsley. Cook over medium heat, stirring frequently, for about 4 to 5 minutes.
  • Pour over the chicken in the casserole.
  • Cover and bake for 40 minutes.

Nutrition Facts : Calories 551 kcal, Carbohydrate 7 g, Cholesterol 255 mg, Fiber 3 g, Protein 48 g, SaturatedFat 10 g, Sodium 852 mg, Sugar 3 g, Fat 37 g, ServingSize Serves 6, UnsaturatedFat 0 g

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