Serafina's Chicken and Olives

Discover the rustic flavors of southern Italy with Serafina's Chicken and Olives, a hearty one-skillet dish that’s both comforting and elegant. This recipe pairs tender, golden-browned chicken thighs with a rich tomato-based sauce infused with the briny goodness of kalamata olives and capers, aromatic fresh thyme, and a splash of dry white wine for depth. Simmered to perfection, this dish is layered with savory notes from garlic, onion, and a hint of crushed red pepper for a subtle kick. Perfect for a cozy family dinner or an impressive dinner party centerpiece, Serafina's Chicken and Olives is easy to prepare yet delivers gourmet results. Serve it with crusty bread to soak up the luscious sauce or pair it with rice or roasted vegetables for a complete Mediterranean-inspired meal.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 3 tablespoons extra virgin olive oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 28-ounce can canned crushed tomatoes
• 1 cup chicken stock
• 0.5 cup dry white wine
• 1 cup kalamata olives, pitted and halved
• 2 tablespoons capers, rinsed
• 4 sprigs fresh thyme sprigs
• 2 pieces bay leaves
• 0.5 teaspoons crushed red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

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

Step 2

In a large, deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

Step 3

Add the chicken thighs to the skillet, skin-side down, and sear for 5-7 minutes until the skin is golden brown. Flip and sear the other side for 3-4 minutes. Remove and set aside.

Step 4

Reduce the heat to medium, add the remaining 1 tablespoon of olive oil, and stir in the chopped onion. Sauté for 5 minutes until softened.

Step 5

Add the minced garlic and crushed red pepper flakes, and cook for another 1 minute until fragrant.

Step 6

Pour in the white wine, scraping the bottom of the skillet to deglaze. Let the wine reduce by half, about 2 minutes.

Step 7

Stir in the crushed tomatoes, chicken stock, capers, kalamata olives, thyme sprigs, and bay leaves. Bring the sauce to a simmer.

Step 8

Return the chicken thighs to the skillet, skin-side up, nestling them into the sauce.

Step 9

Cover the skillet with a lid and reduce the heat to low. Simmer for 30 minutes, occasionally spooning some sauce over the chicken to keep it moist.

Step 10

Remove the lid and simmer uncovered for an additional 10-15 minutes to thicken the sauce slightly.

Step 11

Taste the sauce and adjust the seasoning with additional salt or pepper if needed.

Step 12

Discard the thyme sprigs and bay leaves before serving.

Step 13

Garnish with freshly chopped parsley and serve hot with crusty bread, rice, or roasted vegetables.

Nutrition Facts

Serving size	(2641.9g)

Amount per serving	% Daily Value*
Calories	3449.0

Total Fat 257.5g	0%
Saturated Fat 58.0g	0%
Polyunsaturated Fat g
Cholesterol 750.3mg	0%
Sodium 7909.9mg	0%
Total Carbohydrate 87.6g	0%
Dietary Fiber 25.8g	0%
Total Sugars 41.8g
Protein 191.7g	0%

Vitamin D 0IU	0%
Calcium 579.2mg	0%
Iron 22.9mg	0%
Potassium 5224.2mg	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: 67.5%

Protein: 22.3%

Carbs: 10.2%