Braised Chicken with Potatoes and Olives
Ingredients
Scale
- 8 skin on bone in chicken thighs
- 2 T olive oil
- 5 cloves of garlic
- 1/2 white onion, sliced
- 1 1/2 cups baby carrots
- 2 T tomato paste
- 1 T chopped fresh sage
- 3 t chopped fresh rosemary
- 1/2 cup dry white wine
- 8 small red-skinned potatoes, quartered
- 1/2 cup pitted green olives plus 1/4 cup brine from the jar
- 1 cup chicken broth
- 1 cup water
- kosher salt and pepper from the mill
Instructions
- Season both sides of the chicken with salt and pepper to taste
- Heat a large Dutch oven over medium high heat and add olive oil
- brown chicken on both sides until crispy – about 5 minutes per side
- Remove to a plate and set aside
- Reduce the heat and add the garlic, onion, carrots, tomato paste, sage and rosemary
- Cook scraping up any brown bits from the bottom of the pot for 3 or 4 minutes until the vegetables soften slightly
- Add the wine and scrape the bottom of the pan again to get all the good bits up into the sauce
- Add olives, brine and potatoes
- Nestle the chicken in the pot then pour one cup of broth and one cup of water over it
- Reduce the heat to medium low and cover
- Simmer until the chicken is cooked through and the potatoes are tender, about 20 to 30 minutes
- Sprinkle with salt and pepper