Stewed Chicken with Red Wine and Olives
Indulge in the rich, Mediterranean-inspired flavors of Stewed Chicken with Red Wine and Olives, a hearty dish that’s perfect for cozy evenings or entertaining guests. This recipe features tender, bone-in chicken thighs simmered to perfection in a robust sauce of dry red wine, aromatic garlic, onions, and sweet carrots. Adding a hint of briny sophistication, kalamata olives bring balance to the savory tomato base, while fragrant bay leaves and thyme elevate the dish with herbal depth. Easy to prepare in just over an hour, this one-pot wonder is ideal for weeknight dinners or special occasions. Serve it with crusty bread, creamy mashed potatoes, or fluffy rice to soak up every drop of the luscious sauce, and don’t forget the fresh parsley for a pop of color and brightness. Whether you’re a fan of rustic French cooking or crave bold, comforting flavors, this recipe is bound to become a favorite in your repertoire!
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 pieces garlic cloves, minced
- 1 large carrot, peeled and sliced
- 1.5 cups dry red wine
- 1 cup chicken stock
- 14.5 ounces canned diced tomatoes
- 2 pieces bay leaves
- 1 teaspoon dried thyme
- 1 cup kalamata olives, pitted and halved
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper, then lightly dust them with 3 tablespoons of all-purpose flour.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken thighs for 4–5 minutes on each side until golden brown. Remove from the pot and set aside.
In the same pot, lower the heat to medium and add the diced yellow onion and minced garlic. Sauté for 3–4 minutes until softened and fragrant.
Add the sliced carrots and cook for another 2 minutes.
Deglaze the pot by pouring in the red wine. Scrape up any browned bits from the bottom with a wooden spoon and let the wine simmer for 2–3 minutes.
Stir in the chicken stock, diced tomatoes (with their juices), bay leaves, and dried thyme. Bring the mixture to a gentle boil.
Return the seared chicken thighs to the pot, ensuring they are partially submerged in the sauce. Lower the heat to a simmer, cover, and cook for 40 minutes, stirring occasionally.
Add the kalamata olives and cook uncovered for another 10 minutes to allow the flavors to meld.
Taste the sauce and adjust seasoning with additional salt and pepper, if necessary.
Discard the bay leaves before serving. Garnish with freshly chopped parsley and serve hot with crusty bread, mashed potatoes, or rice.
Nutrition Facts
Calories |
4704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.3 g | 426% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 1244 mg | 415% | |
| Sodium | 9656 mg | 420% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 25.5 g | ||
| Protein | 268.7 g | 537% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 598 mg | 46% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 5296 mg | 113% | |
*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.
