Braised Chicken Thighs with Bell Peppers Olives and Tomatoes
Transform your weeknight dinner routine with this vibrant and flavor-packed Braised Chicken Thighs with Bell Peppers, Olives, and Tomatoes. Juicy, golden-seared chicken thighs simmer gently in a rich, Mediterranean-inspired sauce bursting with sweet bell peppers, briny Kalamata olives, and aromatic garlic. Infused with layers of flavor from dry white wine, fresh thyme, and a touch of tangy tomatoes, this dish is as comforting as it is elegant. Perfect for serving alongside buttery mashed potatoes, fluffy rice, or crusty bread to soak up every last drop of the savory sauce. Ready in just over an hour, this one-pot wonder is a balanced and hearty meal that's primed to become a family favorite.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Kosher salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, sliced
- 4 cloves Garlic cloves, minced
- 2 medium Red bell peppers, sliced into strips
- 1 medium Green bell pepper, sliced into strips
- 14.5 ounces Diced tomatoes (canned, with juices)
- 1 cup Chicken broth
- 0.5 cup Dry white wine
- 0.5 cup Kalamata olives, pitted and halved
- 4 sprigs Fresh thyme sprigs
- 1 leaf Bay leaf
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs with kosher salt and ground black pepper on both sides.
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the chicken thighs skin-side down and sear for 5-7 minutes, or until the skin is crispy and golden brown. Flip and cook for another 2-3 minutes. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the sliced onions. Sauté for 4-5 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the bell peppers to the skillet and cook for 5 minutes, until slightly softened.
Pour in the canned diced tomatoes with their juices, chicken broth, and white wine. Stir to combine.
Return the chicken thighs to the skillet, skin-side up, nestling them into the sauce.
Add the Kalamata olives, thyme sprigs, and bay leaf to the skillet.
Bring the mixture to a gentle simmer, reduce the heat to low, and cover the skillet. Cook for 35 minutes, or until the chicken is fully cooked and tender.
Remove the lid and let the dish simmer uncovered for an additional 5-10 minutes to thicken the sauce slightly.
Discard the thyme sprigs and bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped fresh parsley and serve hot with crusty bread, rice, or mashed potatoes on the side.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 9.4 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 906 mg | 19% | |
*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.
