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.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Season the chicken thighs with salt and pepper on both sides.
Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat.
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.
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.
Sprinkle the flour over the onions and garlic, stirring well to coat. Cook the flour for 1-2 minutes to remove the raw taste.
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.
Stir in the chicken broth and tomato paste until fully combined.
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.
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.
Optional: Remove the lid and simmer for an additional 5 minutes to thicken the sauce, if desired.
Discard the thyme sprigs and bay leaf. Taste the sauce and adjust the seasoning with more salt and pepper if necessary.
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
Calories |
2166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.4 g | 194% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 5054 mg | 220% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 10.8 g | ||
| Protein | 116.8 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2188 mg | 47% | |
*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.
