Braised Chicken with Potatoes and Olives

4 from 1 reviews


  • 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


  1. Season both sides of the chicken with salt and pepper to taste
  2. Heat a large Dutch oven over medium high heat and add olive oil
  3. brown chicken on both sides until crispy – about 5 minutes per side
  4. Remove to a plate and set aside
  5. Reduce the heat and add the garlic, onion, carrots, tomato paste, sage and rosemary
  6. Cook scraping up any brown bits from the bottom of the pot for 3 or 4 minutes until the vegetables soften slightly
  7. Add the wine and scrape the bottom of the pan again to get all the good bits up into the sauce
  8. Add olives, brine and potatoes
  9. Nestle the chicken in the pot then pour one cup of broth and one cup of water over it
  10. Reduce the heat to medium low and cover
  11. Simmer until the chicken is cooked through and the potatoes are tender, about 20 to 30 minutes
  12. Sprinkle with salt and pepper