Imagine a dish that transforms ordinary chicken into a culinary masterpiece, where tender meat meets a symphony of bold Mediterranean flavors. This Braised Chicken with Olives, Capers, and Prunes isn't just a recipe—it's a journey through Mediterranean cuisine that will transport your taste buds to sun-drenched coastal kitchens. With a perfect balance of salty olives, tangy capers, and sweet prunes, this one-pot wonder promises to elevate your cooking game and impress even the most discerning dinner guests.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup green olives
- 2 tablespoons capers
- 1 cup prunes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Remove chicken thighs from refrigerator 30 minutes before cooking to bring to room temperature. Pat chicken dry with paper towels and season generously with salt and black pepper on both sides.
- Heat olive oil in a large, heavy-bottomed Dutch oven or braising pan over medium-high heat. Once oil is shimmering, carefully place chicken thighs skin-side down and sear until golden brown, about 5-6 minutes. Flip and sear other side for 3-4 minutes.
- Remove chicken from pan and set aside. In the same pan, add chopped onions and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add green olives, capers, and prunes to the pan. Stir to combine with onions and garlic, allowing ingredients to slightly caramelize.
- Pour in chicken broth, scraping the bottom of the pan to release any browned bits. Return chicken thighs to the pan, nestling them into the liquid and vegetable mixture.
- Reduce heat to low, cover the pan, and let simmer for approximately 1 hour and 15 minutes. Chicken should be tender and easily falling off the bone.
- Uncover during the last 15 minutes of cooking to allow sauce to reduce and concentrate flavors. Check seasoning and adjust with additional salt and pepper if needed.
- Remove from heat and let rest for 10 minutes before serving. Serve chicken thighs with olives, capers, and prunes, spooning the rich braising liquid over the top.
Tips
- Temperature Matters: Always let chicken come to room temperature before cooking to ensure even heat distribution and more tender meat.
- Pat Dry for Perfect Sear: Use paper towels to remove excess moisture from chicken thighs, which helps achieve that gorgeous golden-brown crust.
- Don't Rush the Searing: Allow chicken skin to develop a rich, golden color without moving it too quickly—this builds incredible flavor.
- Low and Slow is the Key: Braising requires patience. Keep the heat low and let the chicken cook gently to ensure maximum tenderness.
- Reduce Sauce for Intensity: Uncovering the pan in the final cooking stage concentrates flavors and creates a more luxurious sauce.
- Let it Rest: Always allow the dish to rest for 10 minutes after cooking to let juices redistribute, ensuring each bite is succulent and flavorful.
Nutrition Facts
Calories: 454kcal
Carbohydrates: 31g
Protein: 26g
Fat: 26g
Saturated Fat: 6g
Cholesterol: 90mg
