Braised Chicken Legs with Olives and Tomatoes
Succulent and full of Mediterranean-inspired flavor, these Braised Chicken Legs with Olives and Tomatoes make a hearty one-pan dinner that's perfect for any night of the week. Tender, bone-in, skin-on chicken legs are seared to golden perfection before simmering in a fragrant, savory sauce of sweet tomatoes, briny Kalamata olives, garlic, and a hint of dry white wine. A sprinkle of smoked paprika and red pepper flakes adds a gentle warmth, while fresh thyme and parsley brighten every bite. This braising technique ensures moist, flavorful chicken and a luscious sauce that’s perfect for serving with crusty bread, fluffy rice, or creamy mashed potatoes. Ready in just over an hour and packed with comforting flavors, this dish is an elegant yet approachable meal for family dinners or casual entertaining.
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Ingredients
- 4 pieces chicken legs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 14 ounces canned diced tomatoes
- 1 cup chicken broth
- 0.5 cup dry white wine
- 0.5 cup Kalamata olives, pitted and halved
- 1 teaspoon fresh thyme leaves
- 1 large bay leaf
- 1 teaspoon smoked paprika
- 0.25 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Pat the chicken legs dry with paper towels and season them evenly with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Step 2
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Step 3
Add the chicken legs to the pan, skin-side down, and sear for 4-5 minutes on each side until golden brown. Work in batches if necessary to avoid overcrowding the pan. Transfer the browned chicken to a plate and set aside.
Step 4
Lower the heat to medium and add the diced onion to the pan. Sauté for 4-5 minutes until softened and translucent.
Step 5
Stir in the minced garlic, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
Step 6
Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until slightly reduced.
Step 7
Add the canned diced tomatoes, chicken broth, fresh thyme leaves, and bay leaf to the pan. Stir to combine, then return the chicken legs to the pan, nestling them into the sauce.
Step 8
Scatter the Kalamata olives over the chicken and bring the mixture to a gentle simmer.
Step 9
Cover the pan with a lid, lower the heat to medium-low, and let it braise for 40-45 minutes, turning the chicken legs once halfway through, until the chicken is tender and cooked through (internal temperature should reach 165°F/74°C).
Step 10
Once the chicken is done, remove the lid and let the sauce simmer uncovered for an additional 5-10 minutes to thicken slightly if desired.
Step 11
Discard the bay leaf, taste the sauce, and adjust the seasoning with additional salt and pepper if needed.
Step 12
Garnish with fresh parsley before serving. Serve hot with crusty bread, rice, or mashed potatoes to soak up the delicious sauce.
Nutrition Facts
| Serving size | (1432.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1740.9 |
| Total Fat 130.1g | 0% |
| Saturated Fat 28.4g | 0% |
| Polyunsaturated Fat 6.1g | |
| Cholesterol 367.9mg | 0% |
| Sodium 5345.0mg | 0% |
| Total Carbohydrate 40.5g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 18.1g | |
| Protein 82.6g | 0% |
| Vitamin D 20IU | 0% |
| Calcium 318.0mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 2164.7mg | 0% |
Source of Calories