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.
Prep Time
20 minutes
Cook Time
90 minutes
Servings
4
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.
Rated 5 out of
5 by
Glama Wright from
Latest FAM FAV❣️❣️🌟STELLAR: Does not disappoint. Using homemade Bone Broth elevates this to Divine status.
Date published: 2025-03-26
Rated 5 out of
5 by
sfcitymama11 from
DeliciousI made this recipe for 6 adults, so one roasted chicken wouldn't be enough so I bought chicken thighs (w skin and bone in). Since there were 12 pieces, the brazing took some time and created an easy clean-up mess of spattered oil on my stove top. But once I got passed that step the rest was fast and easy.
I forgot the tomatoes and I think the chicken was floating in the broth. So if I make this again I would reduce the amount of broth.
At the end, I removed the chicken and spent at least 20minute reducing the broth down before adding the chicken back in.
Flavors were superb. I love how beautifully the citrus flavors added to the dish without being over powering.
Date published: 2024-07-31
Rated 5 out of
5 by
PetiteDoll from
A staple in my homeI’ve made this recipe several times already and nothing ever goes to waste. The aroma while cooking is amazing!!
Date published: 2023-06-04
Rated 4 out of
5 by
Mrd3 from
This was goodIt was pretty good, flavors were there . I increased the amount of olives and capers and used less lemon. I used a full jar (6oz) of kalamata and half a jar (full jar 7oz) pearl green olives also used a full jar (3.5oz) of capers. Plus I had the butcher cut the chicken into 8 pieces. It took the full 1.5 hours to bake, so the directions were right on. I served bread as suggested, next I will do a simple green salad with it.
Date published: 2019-06-26
Rated 5 out of
5 by
Lucy from
This recipe is a winner!I love Kalamata olives & capers, so this recipe was made for me. The Anise seeds are a must, as well as the lemon zest. Tons of flavor. Instead of white wine, I substituted raw apple cider vinegar (half the amount of the white wine since it is stronger than wine). The only procedure I changed was that I added the tomatoes at the end when I removed the chicken & cooked the braising liquid to reduce it -- the cherry tomatoes were cooked in the braising liquid, but still a little firm. Many thanks for this recipe.
Date published: 2019-02-01
Rated 5 out of
5 by
Brose 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
skimom3 from
Easy and deliciousI 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
AmyMichelleB 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.
