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Braised Chicken Thighs with Olives and Potatoes
INGRIDSTEVENS12Ingredients
40Minutes
480Calories
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Description
Food Network Magazine
Ingredients
US|METRIC
4 SERVINGS
- bone in chicken thighs (8 6-oz skin-on)
- kosher salt
- 2 Tbsp. EVOO
- 5 cloves garlic (sliced)
- 1/2 white onion (large, sliced)
- 1 1/2 cups baby carrots
- 2 Tbsp. tomato paste
- 1 Tbsp. chopped fresh sage
- 2 tsp. fresh rosemary (chopped)
- 1/2 cup dry white wine
- 1/2 cup pitted green olives
- 8 new potatoes (small red-skinned, quartered)
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Directions
- Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat a large Dutch oven or pot over high heat and add the olive oil. Add the chicken, skin-side down, and cook until golden, 3 to 4 minutes per side. Remove to a plate and set aside.
- Reduce the heat to medium high. Add the garlic and cook 1 minute. Stir in the onion, carrots, tomato paste, sage and rosemary. Cook, scraping up any browned bits from the bottom of the pot, until the vegetables are slightly softened, 3 to 4 minutes.
- Add the wine, olives and their brine, and the potatoes to the pot. Nestle the chicken in the mixture. Bring to a boil, then add 2 cups water and return to a boil. Reduce the heat to medium low, cover and simmer until the chicken is cooked through and the potatoes are tender, about 20 minutes. Season with salt and pepper.
NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories480Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol45mg15% |
Sodium630mg26% |
Potassium1780mg51% |
Protein18g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate66g22% |
Dietary Fiber10g40% |
Sugars8g |
Vitamin A140% |
Vitamin C120% |
Calcium10% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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