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Braised Chicken Thighs with Olives and Cherry Tomatoes

Chicken thighs are browned in butter with garlic, rosemary and paprika, then gently braised with cherry tomatoes, olives, chicken broth and bay leaves. The long covered cooking makes the meat tender while the savoury Mediterranean-style sauce becomes rich and aromatic.

Chicken thighs are browned in butter with garlic, rosemary and paprika, then gently braised with cherry tomatoes, olives, chicken broth and bay leaves. The long covered cooking makes the meat tender while the savoury Mediterranean-style sauce becomes rich and aromatic.

What you'll need.

  • 8 chicken thighs
  • Salt and freshly ground black pepper, to taste
  • 1 tsp paprika
  • 1 tbsp butter
  • 2 garlic cloves
  • 2 rosemary sprigs
  • 200 g cherry tomatoes
  • 120 g olives
  • 300 ml chicken broth
  • 2 bay leaves

How to make it.

  1. Season the chicken thighs with salt, pepper and paprika.
  2. Brown them in butter with the garlic and rosemary, then arrange skin-side up.
  3. Add the cherry tomatoes, olives, chicken broth and bay leaves.
  4. Cover and cook gently for 40 minutes.
  5. Turn the chicken and cook for 15 minutes more, until tender and fully cooked.

My tips.

Brown the chicken well before braising to build flavour in the sauce. Use low-salt broth because the olives already add salinity.

Good to know.

Can I use boneless thighs?
Yes. Reduce the braising time and begin checking earlier.

Can I prepare the dish ahead?
Yes. The flavour improves after a night in the refrigerator.

What should I serve with it?
Rice, couscous or crusty bread will absorb the sauce.

Prep 15 min · Cook 65 min · Total 80 min · Serves 4

Nutrition.

~590 kcal · Protein 42 g · Fat 40 g · Carbs 14 g (approximate, calculated automatically)

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