Chicken in Olive Red Wine Sauce

Immerse your taste buds in the rich, Mediterranean-inspired flavors of Chicken in Olive Red Wine Sauce, a dish that’s as elegant as it is satisfying. Tender, golden-browned chicken thighs simmer gently in a luscious sauce infused with dry red wine, briny green olives, and aromatic herbs like fresh thyme and bay leaf. The combination of sautéed garlic, onions, and a touch of tomato paste deepens the sauce’s complexity, while a final simmer ensures every bite is irresistibly juicy and packed with flavor. Perfect for dinner parties or a cozy weeknight treat, this one-pan recipe pairs beautifully with crusty bread, creamy mashed potatoes, or a side of bright, steamed vegetables. With a straightforward preparation and gourmet results, this dish will make your kitchen feel like the heart of a European bistro.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 cup dry red wine
• 1 cup chicken broth
• 2 tablespoons tomato paste
• 1 cup pitted green olives
• 3 sprigs fresh thyme sprigs
• 1 leaf bay leaf
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Season the chicken thighs with salt and pepper on both sides.

Step 2

Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat.

Step 3

Sear the chicken thighs skin-side down first for 4-5 minutes until golden brown. Flip and sear the other side for 3-4 minutes. Remove the chicken and set aside.

Step 4

In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 3 minutes until softened, then stir in the minced garlic and cook for an additional 1 minute.

Step 5

Sprinkle the flour over the onions and garlic, stirring well to coat. Cook the flour for 1-2 minutes to remove the raw taste.

Step 6

Pour in the red wine gradually, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.

Step 7

Stir in the chicken broth and tomato paste until fully combined.

Step 8

Add the olives, thyme sprigs, and bay leaf to the sauce. Return the chicken thighs to the skillet, skin-side up, making sure they're nestled into the sauce but not submerged completely.

Step 9

Reduce the heat to low, cover the skillet with a lid, and let the chicken simmer gently for 30-35 minutes, or until the chicken is fully cooked and tender.

Step 10

Optional: Remove the lid and simmer for an additional 5 minutes to thicken the sauce, if desired.

Step 11

Discard the thyme sprigs and bay leaf. Taste the sauce and adjust the seasoning with more salt and pepper if necessary.

Step 12

Serve the chicken hot, spooning the olive red wine sauce over the top. Pair with crusty bread, mashed potatoes, or steamed vegetables for a complete meal.

Nutrition Facts

Serving size	(1430.3g)

Amount per serving	% Daily Value*
Calories	2165.5

Total Fat 151.4g	0%
Saturated Fat 40.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 517mg	0%
Sodium 5054.5mg	0%
Total Carbohydrate 44.4g	0%
Dietary Fiber 9.1g	0%
Total Sugars 10.8g
Protein 116.8g	0%

Vitamin D 0IU	0%
Calcium 178.1mg	0%
Iron 9.7mg	0%
Potassium 2188.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.9%

Protein: 23.3%

Carbs: 8.8%