Recipes Main Courses Poultry and Game Braised Chicken with Olives and Capers

Braised Chicken with Olives and Capers

Braised Chicken with Olives and Capers is rated 5.0 out of 5 by 5.
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Prep Time: 20 minutes
Cook Time: 90 minutes
Servings: 4

Braising chicken in white wine instead of red results in a lighter, brighter flavor, which in this recipe is heightened with piquant olives and capers. Serve with a good loaf of bread so you can soak up the flavorful braising liquid.

Ingredients:

  • 1 chicken, about 3 1/2 lb. (1.75 kg), cut into 10 serving pieces
  • Kosher salt and freshly ground pepper, to taste
  • 1 Tbs. olive oil
  • 3 Tbs. unsalted butter
  • 1 onion, diced
  • 2 garlic cloves, chopped
  • 3/4 cup (6 fl. oz./180 ml) white wine
  • 2 1/2 cups (20 fl. oz./625 ml) chicken broth
  • 3/4 cup (3 oz./90 g) olives, such as Kalamata, pitted
  • Zest of 1 lemon, peeled into strips using a vegetable peeler and
      then julienned
  • 3 Tbs. capers
  • 2 tsp. fennel seeds
  • 1 cup (6 oz./180 g) cherry tomatoes

Directions:

Preheat an oven to 350ºF (180ºC).

Pat the chicken dry and season with salt and pepper. In a Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the chicken on all sides, 8 to 10 minutes per batch. Transfer the chicken to a plate and carefully pour the fat from the Dutch oven.

Add the butter to the Dutch oven. When it has melted, add the onion and sauté until translucent, 4 to 6 minutes. Add the garlic and continue to cook for 1 minute more.

Add the wine and cook, stirring to scrape up the browned bits from the bottom, until the wine reduces slightly, about 2 minutes. Add the broth, olives, lemon zest, capers and fennel seeds.  Return the chicken to the Dutch oven and top with the tomatoes.

Cover, place the Dutch oven in the oven and cook until the chicken is tender, 1 to 1 1/2 hours. When the chicken is cooked, transfer the chicken pieces to a plate and place the Dutch oven over medium-high heat. Cook until the braising liquid is thickened slightly, about 5 minutes. Season with salt and pepper and return the chicken to the Dutch oven. Serve immediately. Serves 4.

Williams-Sonoma Test Kitchen

Rated 5 out of 5 by from SOOOOO GOOD! This recipe is SO good! I make it with boneless, skinless chicken breasts & it turns out great. I serve it with mashed potatoes & use the sauce as a gravy. The flavor is AMAZING & my family loves this recipe! I could cook it once a week & still love it!
Date published: 2017-04-08
Rated 5 out of 5 by from Easy and delicious I made this last night for dinner. Very easy! Used 4 bone in chicken breast (feeding 4) and cooked in dutch oven for a hour and 10 minutes. Meat was falling of the bone and moist. Husband and kids enjoyed. Served alongside roasted red potatoes and with a rosemary loaf to soak up all the juice.
Date published: 2016-10-22
Rated 5 out of 5 by from It tastes as wonderful as it smells! My husband bought me Le Creuset dutch oven and I saw this recipe while looking for a special dinner to thank a friend for helping me--it was just perfect timing to discover this fabulous recipe. This was so easy, it smells so wonderful while cooking, and was loved by our guest and our teenage boys. I made two loaves of bread, greek olive & feta and jalapeño & white cheddar to serve with it. I also had asparagus, roasted potatoes, and a tomato, cucumber & onion salad. This richly flavored dish is unique and impressive..I think it is a great choice for dinner guests that may not be overly adventuress but you want them to know how special they are.
Date published: 2016-08-10
Rated 5 out of 5 by from Strong and Wonderful Italian Flavor I chose this recipe on a whim as I had several of the ingredients already in my kitchen, and it turned out beautifully and was SO incredibly easy to make. The fresh flavors of the season really shine through in this dish, and I especially appreciated the kalamata olives, capers, and fennel seeds. Very unique ingredients that I would expect one would find in his or her own Italian garden if living in countryside Italy. Definitely check this one out!
Date published: 2014-08-03
Rated 5 out of 5 by from Explosive flavor That's what my husband said about this recipe! Great flavor! I saw bone-in chicken breasts and thighs on sale so used those instead of whole cut-up chicken. All else as called for in recipe... It is wonderful Have guests coming at end of month and now I want to do the full menu! Thx Williams-Sonoma for great recipes, consistently great recipes in your catalogs... Love it!
Date published: 2014-07-26
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