Chicken Stewed with Olives and Onions
Dive into the vibrant, Mediterranean-inspired flavors of Chicken Stewed with Olives and Onions—a hearty, one-pan dish that’s as comforting as it is flavorful. Tender bone-in chicken thighs are seared to golden perfection before being simmered in a rich, aromatic sauce made with caramelized onions, garlic, briny green olives, and a medley of warm spices like smoked paprika and oregano. The addition of chicken broth and diced tomatoes creates a luscious, savory base that perfectly complements the chicken. This easy-to-make stew is ready in under an hour and is ideal for cozy family dinners or entertaining guests. Garnished with fresh parsley for a burst of color, it pairs beautifully with crusty bread, fluffy rice, or creamy mashed potatoes to soak up every last drop of the flavorful sauce. Perfect for fans of Mediterranean cuisine, this dish offers a soul-satisfying culinary experience with minimal effort.
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 medium onions, thinly sliced
- 4 cloves garlic cloves, minced
- 1 cup green olives, pitted and halved
- 1.5 cups chicken broth
- 1 cup canned diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels. Season both sides of each piece with 1 teaspoon of salt and the black pepper.
In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and sear for 5-6 minutes until golden brown. Turn the pieces over and sear the other side for 2-3 minutes. Remove the chicken from the pan and set aside.
In the same skillet, lower the heat to medium and add the onions. Sauté for 5-6 minutes until softened and lightly caramelized.
Stir in the minced garlic, cooking for another minute until fragrant.
Add the green olives, chicken broth, diced tomatoes, oregano, smoked paprika, and the remaining 1/2 teaspoon of salt. Stir to combine.
Return the chicken thighs to the skillet, nestling them into the mixture. Bring the liquid to a gentle simmer.
Cover the skillet and reduce the heat to low. Cook for 25-30 minutes, or until the chicken is tender and the flavors meld together.
Taste the sauce and adjust seasoning if needed. Garnish with fresh parsley before serving.
Serve hot with crusty bread, rice, or mashed potatoes to soak up the flavorful sauce.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1451 mg | 63% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.4 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 745 mg | 16% | |
*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.
