Braised Chicken Thighs with Green Olives, Tomato & Oregano
Braised chicken thighs with browned skin, onions, garlic, oregano and tomatoes, simmered with stock, bay leaf, olives.
- 500 g chicken thighs, bone-in and skin-on
- 100 g green olives, pitted
- 200 g tinned chopped tomatoes
- 120 g onion, sliced
- 3 whole garlic cloves, sliced
- 5 g dried oregano
- 25 ml olive oil
- 150 ml chicken stock
- 1 whole bay leaf
- 4 g sea salt
- 2 g black pepper
- 3 whole fresh thyme sprigs
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Add to a shopping listHow the shopping list works →- Step 1
Pat chicken thighs dry and season generously with sea salt and black pepper.
- Step 2
Heat olive oil in a large heavy-bottomed pan or casserole over medium-high heat.
- Step 3
Brown chicken thighs skin-side down for 4-5 minutes until golden, then flip and brown for another 2-3 minutes. Remove and set aside.
- Step 4
In the same pan, sauté sliced onion and garlic over medium heat for 3-4 minutes until softened and fragrant.
- Step 5
Add dried oregano and cook for 30 seconds to bloom the spice.
- Step 6
Pour in tinned tomatoes and chicken stock, scraping up any browned bits from the bottom of the pan.
- Step 7
Return chicken thighs to the pan, skin-side up, and add green olives, bay leaf, and thyme sprigs.
- Step 8
Bring to a simmer, then reduce heat to low and braise uncovered for 25-28 minutes until chicken is tender and sauce has reduced slightly.
- Step 9
Taste and adjust seasoning with salt and pepper. Remove bay leaf before serving.
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