Braised Mediterranean-ish Chicken

This is my adaptation of a Martha Stewart Recipe (Braised Chicken w/ Olives, Martha Stewart Living, June 2002).
Serves 2-4, depending on appetite and thigh size (of the chicken, not the eaters)


  • 4 chicken thighs or two whole legs (bone in, skin on)
  • small to medium onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 1 rib of celery, diced
  • 1 pint cremini mushrooms, cut into bite-sized pieces
  • 5 – 6 jarred or frozen artichoke heart halves, cut into bite sized pieces
  • handful of olives, pitted and cut into bite sized pieces
  • olive oil
  • 2 sprigs of fresh thyme
  • bay leaf
  • 1/2 – 1 cup white wine
  • 1 cup of chicken stock


  1. Preheat oven to 350 degrees F. Season chicken with salt and pepper. Heat olive oil over medium heat in a large oven proof skillet or dutch oven (make sure you use one where the chicken can comfortably fit in one layer). Saute the chicken skin-side down until browned and crisp (about 5 minutes). Saute same amount on other side. Remove from pan and place on a large plate (skin-side up!).
  2. Reduce heat to medium-low or low. Add more oil and saute onion, carrots, and celery until vegetables are translucent; be careful not to brown or burn anything!
  3. Add mushrooms and saute until they begin to soften, about 5 minutes.
  4. Add the garlic and saute until fragrant.
  5. Add wine and degalze the pan using a wooden spoon to scrape up all the brown bits. Continue cooking until wine is reduced by half.
  6. Add chicken broth and bring to a boil.
  7. Add thyme and bay leaf.
  8. Add chicken (skin-side up!), cover, and transfer to oven. Braise for 45 minutes.
  9. Remove pan from oven and stir in olives and artichoke hearts.
  10. Return pan to oven and braise, uncovered, for an additional 20 minutes.
  11. Remove from oven, discard thyme and bay leaf, and serve with mashed potatoes or polenta.



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