Greek Braised Chicken
Dive into the warm, comforting flavors of the Mediterranean with this Greek Braised Chicken recipe, a one-pot wonder perfect for weeknight dinners or special occasions. Bone-in, skin-on chicken thighs are seared to golden perfection before simmering in a rich, aromatic sauce made from diced tomatoes, garlic, and chicken broth. Tangy kalamata olives, a splash of red wine vinegar, earthy oregano, and a touch of cinnamon infuse the dish with authentic Greek flair, while a bay leaf adds subtle depth. The result is tender, fall-off-the-bone chicken surrounded by a luscious, flavorful sauce. Serve this vibrant dish with crusty bread, fluffy rice, or roasted vegetables, and garnish with fresh parsley for an irresistible finishing touch. This Greek-inspired gem is easy to prepare yet packed with bold, satisfying flavors—a true Mediterranean delight!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 14 ounces diced tomatoes
- 1 cup chicken broth
- 0.5 cup kalamata olives, pitted and halved
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cinnamon
- 1 piece bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Sear the chicken thighs, skin-side down, for 4-5 minutes until golden brown and crispy. Flip and cook for an additional 2 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the chopped onion to the skillet. Sauté for 4-5 minutes until softened and translucent.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Pour in the diced tomatoes and their juices, chicken broth, and red wine vinegar. Stir to combine.
Add the kalamata olives, dried oregano, ground cinnamon, and the bay leaf to the skillet. Stir well.
Return the seared chicken thighs to the skillet, skin-side up, ensuring they are partially submerged in the sauce.
Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and cook for 30 minutes, basting the chicken occasionally with the sauce.
Uncover the skillet and cook for an additional 10-15 minutes to allow the sauce to thicken slightly and the chicken to become tender.
Remove the bay leaf and discard.
Garnish with freshly chopped parsley before serving. Enjoy with crusty bread, rice, or roasted vegetables.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.7 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 708 mg | 15% | |
*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.
