Braised Ligurian Chicken
Transport your taste buds to the sun-drenched Italian Riviera with this Braised Ligurian Chicken recipe, an elegant yet comforting dish bursting with Mediterranean flavors. Tender, golden-brown chicken thighs are simmered to perfection in a savory blend of cherry tomatoes, pitted green olives, capers, and aromatic rosemary and thyme. The dish is elevated with dry white wine and rich chicken broth, creating a sauce that's both vibrant and deeply satisfying. Ready in just an hour, this one-pot wonder is perfect for weeknight dinners or special gatherings. Serve it with crusty bread, creamy polenta, or al dente pasta to soak up every last drop of the luscious sauce. Packed with wholesome ingredients and rustic charm, this recipe is a celebration of Ligurian cuisine at its finest.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 3 tablespoons Extra virgin olive oil
- 1 medium Yellow onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 2 cups Cherry tomatoes (halved)
- 0.75 cup Pitted green olives
- 0.5 cup Dry white wine
- 1 cup Chicken broth
- 2 sprigs Fresh rosemary sprigs
- 2 sprigs Fresh thyme sprigs
- 2 tablespoons Capers (drained)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs generously with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the chicken thighs, skin-side down, for about 4–5 minutes until golden brown. Flip and cook for another 3–4 minutes. Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the halved cherry tomatoes and cook for 5 minutes, stirring occasionally, until they begin to soften and release their juices.
Stir in the green olives, capers, and fresh rosemary and thyme sprigs.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce by half, about 2 minutes.
Pour in the chicken broth and bring the mixture to a simmer.
Return the seared chicken thighs to the skillet, nestling them into the tomato-olive mixture. Cover the skillet with a lid and reduce the heat to low.
Simmer gently for 30 minutes, occasionally spooning the sauce over the chicken.
Once the chicken is tender and cooked through, remove the rosemary and thyme sprigs.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve the Braised Ligurian Chicken warm, garnished with freshly chopped parsley. Pair with crusty bread, polenta, or pasta for a complete meal.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1043 mg | 45% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.1 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 526 mg | 11% | |
*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.
