A Mouth-Watering Chicken Dish with a Zesty Twist!
Dearest readers,
I come bearing a recipe so delectable and comforting that it will warm your heart and soul. Feast your senses on my latest creation: Wine Braised Chicken with Tomatoes and Olives. This dish will transport you to the rolling vineyards of Tuscany and leave your taste buds singing with joy.
Imagine tender, juicy chicken thighs braised in a rich tomato sauce infused with dry red wine, garlic, and fragrant herbs. Picture the tangy bite of kalamata and nicoise olives mingling with the briny tang of capers, balanced out by the natural sweetness of fresh and canned tomatoes. The aroma alone is enough to make one’s stomach growl with anticipation.
My inspiration for this dish comes from the classic Italian pollo alla cacciatora or chicken cacciatore. However, I have added my own unique twist to elevate this recipe to new heights. The depth of flavor achieved through braising the chicken in wine will make you wonder why you ever settled for boring baked chicken breast.
Serve this dish alongside freshly baked crusty bread and a simple green salad dressed in lemon vinaigrette for an unforgettable meal that will impress any guest lucky enough to partake. Trust me, dear reader, once you taste this wine-braised chicken with tomatoes and olives, it will quickly become a favorite in your kitchen.
Cape diem,
Your devoted chef
Why You’ll Love This Recipe
My dearest reader, allow me to introduce you to a dish that will tantalize your taste buds and leave you hankering for more. The wine braised chicken with tomatoes and olives recipe is one that is sure to impress your family and friends at your next gathering.
Firstly, this recipe is a beautiful union of savory and spicy flavors. The brininess of the kalamata and nicoise olives intermingled with the capers adds a salty tang that perfectly complements the rich tomato sauce. The addition of garlic cloves and fresh flat-leaf parsley elevate the flavors to new heights, providing a bright burst of freshness in each bite.
Secondly, this recipe caters to both red and white wine enthusiasts as it calls for dry red wine in its preparation. However, if you are among those who favor white wines, the recipe suggests white wine as a possible substitution. This recipe can also be tweaked to add prunes or artichoke hearts for a Mediterranean twist or even baked chicken breasts for a quicker variation.
Thirdly, not only is this dish utterly delicious, but it’s also straightforward and easy to prepare without skimping on flavor. All you need is some frying chicken pieces like chicken thighs or legs skin-on bone-in, canned tomatoes or fresh tomatoes with tomato paste, and you’re ready to go.
So why should you love this recipe? For its versatility and simplicity while still being a flavorful and comforting meal. You’ll appreciate how budget-friendly it is, as all ingredients can be readily found at your local market. You’ll require minimal kitchen gadgetry to make this epicurean masterpiece.
In conclusion, I urge you to give this wine braised chicken with tomatoes and olives recipe named pollo potacchio by the Italians- a chance. As they say in French Bon appétit!
Ingredient List
Here is a list of all the ingredients you will need to make this irresistible recipe:
- 8 chicken thighs, bone-in and skin-on
- Salt and freshly ground black pepper
- 3/4 cup dry red wine
- 1 can whole peeled or crushed tomatoes (28 oz.)
- 1/4 cup tomato paste
- 1 cup pitted Kalamata olives
- 1/2 cup pitted Niçoise olives
- 2 tablespoons drained capers
- 6 garlic cloves, thinly sliced
- 2 teaspoons kosher salt, divided
- Freshly ground black pepper
- 3 tbsp. olive oil, divided
- flat leaf parsley, chopped, for garnish
Note that you should try to use high quality ingredients to get the best flavor out of the dish. Also, make sure that chicken thighs are evenly sized so they cook at the same rate.
The Recipe How-To
Now that we have gathered all of the necessary ingredients, it’s time to start preparing this succulent dish. This recipe is quite simple and requires only a few steps.
Step 1: Preparing the Chicken Thighs
Before anything else, place four bone-in and skin-on chicken thighs in a bowl and generously season them with salt and freshly ground black pepper on both sides.
Step 2: Frying the Chicken
Heat up two tablespoons of olive oil in a large skillet over medium-high heat. Once it’s hot enough, add the chicken thighs to the skillet with the skin side down. Cook them for approximately eight minutes until they’re golden brown, then flip and cook the other side for another three minutes.
Step 3: Adding Garlic and Tomato Paste
Push the chicken pieces to one side of the skillet and add two minced garlic cloves to the other side. Sauté it for a few seconds until fragrant, then stir in two tablespoons of tomato paste. Cook for another minute until tomato paste deepens in colour.
Step 4: Pouring Wine and Tomatoes
Firstly, pour one cup of dry red wine into the pan (use either white wine or red wine). Be sure to scrape off any browned bits on the chicken by stirring it in with a wooden spoon. Then add a can (14 ounces) or about three chopped fresh cups of tomatoes, be careful because it will splatter.
Step 5: Adding Kalamata Olives, Capers and More
Stir in one-half cup each of pitted Kalamata olives and Niçoise olives, followed by two teaspoons each of drained capers and roughly chopped flat-leaf parsley leaves.
Step 6: Completing the Braised Chicken Process
It’s now time to get the chicken thighs back into the skillet. Ensure that they’re nestled in the braising liquid, and then season again with additional salt and freshly ground black pepper.
Once done, reduce the heat to a low simmer and cover the skillet for about 25 minutes until the chicken pieces become tender and moist.
Step 7: Finishing Touches
Finally, sprinkle another tablespoon of chopped parsley leaves over the braised chicken, and serve it hot with a preferred side dish. Enjoy your delicious Wine Braised Chicken With Tomatoes and Olives Recipe!
Substitutions and Variations
Dear readers,
If you are looking for some variations to my wine braised chicken with tomatoes and olives recipe, I have a few suggestions. While this classic Italian recipe is already incredibly flavorful, here are some ways to switch things up and make it your own.
Firstly, if you do not have access to the specific olives listed in the ingredient list, do not fret. Kalamata olives and nicoise olives are both famously used in Mediterranean cuisine and can easily be substituted for each other. You can also try using green olives or a combination of different olive types depending on your preference.
Additionally, if you are not a fan of chicken thighs, you can use chicken legs or even bone-in, skin-on chicken breasts. Be mindful that cooking time may vary depending on which cut of chicken you use. In fact, this recipe works well with any type of meat such as pork or even lamb shanks.
Another way to put a twist on the recipe is by adding certain vegetables like artichoke hearts or mushrooms. These flavors will complement and enhance the richness of the tomato sauce, creating new complexities in every bite.
For wine lovers looking for inspiration, try incorporating different types of wines into the recipe such as white wine or red wine instead of dry red wine. Both go well with chicken and will bring a unique taste dimension to the dish.
Lastly, for those who want to try something completely different, try adding prunes into the recipe. This alternative version is popularly known as Chicken Provencal and is a French variation; it brings a gentle fruitiness that adds an unusual but delightful sweetness to an already-rich dish.
I hope these substitutions have inspired you to create your own version of this mouthwatering dish. Bon appétit!
Serving and Pairing
Upon serving this wine braised chicken dish, I would suggest pairing it with some crusty bread or mashed potatoes to soak up the rich tomato and wine sauce. It is also best served with a side salad dressed in a simple vinaigrette to cut through the richness of the dish.
When choosing a wine to pair with this recipe, I recommend sticking with the dry red wines such as Chianti or Cabernet Sauvignon. The tannins and acidity present in these wines help to enhance the flavors of the olives and tomatoes in the dish while standing up to the richness of the braised chicken.
For those who prefer white wine, an oaked Chardonnay or Viognier would work well to complement the dish without being overpowered by it.
Alternatively, for a non-alcoholic option, a sparkling water with a squeeze of lemon or lime can provide a refreshing contrast to the savory flavors.
No matter which beverage you choose, the wine braised chicken with tomatoes and olives recipe is sure to delight your taste buds with its bold and comforting flavors.
Make-Ahead, Storing and Reheating
Having friends over for dinner can be stressful, especially if you’re busy. But with this Wine Braised Chicken With Tomatoes and Olives recipe, you can prepare ahead of time and have one less thing to worry about when your guests arrive.
To prepare ahead of time, simply prepare the dish according to the instructions until you reach step 4 – adding the olives and capers. You can let the braised chicken cool to room temperature, then store it in an airtight container in your refrigerator for up to two days.
When you’re ready to serve, reheat the chicken in a pot on medium heat on the stovetop. Add a splash of water or white wine to keep the chicken moist while reheating it. You may also wish to add some fresh herbs, such as flat leaf parsley, for a touch of freshness and color.
For leftovers, store them in an airtight container in your refrigerator for up to three days. To reheat leftovers, gently heat them in the oven at 350°F (175°C) until heated through.
One thing to note is that the sauce may thicken upon storage, so you may need to add additional water or broth when reheating it. However, this dish is so delicious that there likely won’t be any leftovers!
Tips for Perfect Results
When preparing wine braised chicken with tomatoes and olives, it is important to take extra steps to ensure that the chicken is properly braised and the flavors are well-mingled. Here are some tips to achieve the perfect results:
1. Brown the chicken: Before placing the chicken in the pot, make sure to brown it in a skillet first. This will give the chicken a nice crispy layer and enhance its flavor.
2. Use good quality wine: The flavor of the dish depends largely on the quality of the wine used. Select a dry red wine that is full-bodied and flavorful to enrich the flavors of the sauce.
3. Don’t skimp on cooking time: Wine-braised chicken with tomatoes and olives requires slow, gentle par-cooking over low heat or in an oven until fully cooked. Be patient throughout this process to ensure that all ingredients are cooked uniformly.
4. Choose your vegetables wisely: This recipe features both fresh and canned tomatoes, but other vegetables such as artichoke hearts or chopped bell pepper would work well too.
5. Add salt and pepper generously: Remember to season everything you add to this recipe with salt and freshly ground black pepper so that all flavors develop well together.
By following these tips, you are sure to get savory-licious wine braised chicken with tomatoes and olives ready to be served with joy!
Bottom Line
In conclusion, my dear readers, I can assure you that this wine braised chicken with tomatoes and olives recipe is the perfect meal to impress your guests or to elevate your weeknight dinner. This Italian braised chicken recipe is incredibly flavorful and delicious, and the combination of juicy chicken thighs with tangy tomatoes, salty olives, and bold wine is simply irresistible.
This recipe is not only tasty but it is also easy to make and highly versatile. You can add your own variations or substitutions like artichoke hearts or lemon for a bit of zing. You can also serve this dish with a side of pasta or crusty bread to soak up all the juices, or even roasted vegetables if you aim towards a healthier option.
Furthermore, this dish is ideal for make-ahead, storing and reheating, so you won’t have to rush around when it’s time to serve your meal. Lastly, I cannot stress enough the importance of pairing the right wine with this dish. A dry red wine like Chianti or Cabernet Sauvignon will bring out the best in this dish.
In conclusion, make no mistake, this wine braised chicken with tomatoes and olives recipe is an excellent choice for any occasion. So go ahead and give it a try – I promise it will become one of your favorite dishes! Bon appétit!
Wine Braised Chicken With Tomatoes and Olives Recipe
Ingredients
- 10 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 frying chicken, cut into 6 pieces (4 pounds)
- salt & freshly ground black pepper
- 3 cups dry red wine (Cabernet Sauvignon, Chianti, or Cotes du Rhone)
- 2 cups chicken stock
- 2 cups fresh tomatoes or 2 cups canned tomatoes, peeled, seeded, chopped
- 1 tablespoon tomato paste
- 3/4 cup kalamata olives or 3/4 cup nicoise olive, pitted
- 3 tablespoons capers, rinsed
- fresh flat leaf parsley, for garnish
Instructions
- Place the garlic cloves in a saucepan, cover with water, and bring to a boil over medium-high heat. As soon as the water comes to a boil, drain the garlic and discard the water. Repeat. Set the garlic aside.
- Heat 1 tablespoon of the olive oil in a large heavy flameproof casserole over medium-high heat. Add the chicken in a single layer, leaving space between the pieces. Season with salt and pepper, and cook until light golden on each side, 10 minutes total.
- Remove the chicken from the pan and pour off the excess fat. Increase the heat to high, add the wine to the pan, and reduce by approximately half, 10 minutes.
- Return the drumsticks and thighs to the pan, along with the garlic, chicken stock, tomatoes, and tomato paste. Bring to a boil, reduce the heat to low, and simmer for 5 minutes.
- Add the breasts and continue to cook, covered, until the juices from the chicken are clear, 15 to 20 minutes.
- Using tongs, remove the chicken pieces from the pan and set aside; cover with foil to keep warm. Adjust the heat to high, add the olives and capers to the pan, and simmer until the liquid reduces by half and thickens, 10 to 15 minutes. (The chicken and sauce can be prepared ahead to this point and refrigerated. Bring the sauce back to a simmer before continuing.).
- Return the chicken to the pan and heat thoroughly, 5 to 10 minutes. Arrange the chicken on a platter and drizzle the sauce over the top. Garnish with parsley, and serve.