Spanish Style Braised Chicken Thighs with Olives and White Wine
Tender and flavorful, these Spanish Style Braised Chicken Thighs are simmered to perfection with olives and white wine, infusing the succulent meat with a rich, savory taste that's quintessentially Mediterranean.
Equipment
- Large skillet or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Zester
Ingredients
- 8 chicken thighs, bone-in and skin-on (approx. 2 pounds / 900 grams)
- 1 tsp kosher salt (5 grams)
- 1/2 tsp freshly ground black pepper (1 gram)
- 2 tbsp olive oil (30 ml)
- 1 large onion, finely chopped (about 1 cup / 150 grams)
- 3 cloves garlic, minced (about 1 tablespoon / 9 grams)
- 1 cup dry white wine (240 ml)
- 1 cup chicken broth (240 ml)
- 1 cup green olives, pitted (about 150 grams)
- 1 tbsp capers (about 8 grams)
- 2 tsp smoked paprika (4 grams)
- 1 bay leaf
- 2 tbsp chopped fresh parsley (8 grams)
- 1 lemon, zested (about 1 tablespoon / 6 grams)
Instructions
- Season the chicken thighs with salt and pepper on both sides.
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and cook until the skin is golden brown and crisp, about 5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the chopped onion. Sauté until the onion is translucent, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
- Add the chicken broth, olives, capers, smoked paprika, and bay leaf to the skillet, stirring to combine.
- Return the chicken thighs to the skillet, nestling them into the liquid. Bring to a simmer, then reduce heat to low, cover, and let cook for about 45 minutes, or until the chicken is cooked through and tender.
- Remove the bay leaf, and stir in the fresh parsley and lemon zest just before serving.
Notes
If you prefer a thicker sauce, you can remove the chicken once it's done and simmer the sauce for an additional 5-10 minutes to reduce it further.
The chicken can be served with a variety of sides such as crusty bread, rice, or roasted potatoes.
For an even more pronounced Spanish flavor, add a pinch of saffron to the braising liquid.
This dish can be refrigerated and tastes even better the next day as the flavors meld together.