Mediterranean Braised Chicken Thighs

This article has not been rated yet.


12 min


50 min


8 Servings

Mediterranean Braised Chicken Thighs

Photo: Ryan Szulc

Chicken thighs are always juicy, try them in this savoury mix of kalamata olives, artichoke hearts and a fresh tomato sauce.


  • 2 lbs boneless, skinless chicken thighs , halved if large
  • salt
  • freshly ground black pepper
  • 1 tbsp chopped thyme , divided
  • 3 tbsp olive oil , divided
  • 2 cups diced fennel bulb , (1-in. pieces)
  • 2 tbsp chopped garlic
  • 1/4 tsp hot-pepper flakes
  • 1 796-mL can Italian plum tomatoes , squished up
  • 1 cup chicken broth , (homemade or sodium-free)
  • 1/2 cup pitted Kalamata olives
  • 1 397-mL can quartered artichoke hearts , drained
  • 2 tbsp chopped Italian parsley


  • Season chicken with salt, pepper and 1 tsp thyme. Heat 2 tbsp olive oil in a Dutch oven on high. Working in batches, fry chicken until brown, 3 min a side. Set aside.
  • Add remaining 1 tbsp oil to pot, then add fennel and sauté for 4 min or until softened and lightly browned. Add garlic and chili flakes and sauté 1 min longer. Add tomatoes, stock and remaining thyme and bring to a boil. Add chicken, cover pot and turn heat to low. Simmer gently for 22 min or until chicken is cooked through (it should be very tender).
  • Remove lid, add olives and artichoke hearts and simmer on mediumhigh for 8 min or until sauce has thickened. Adjust seasoning to taste and sprinkle with parsley before serving.

Nutrition (per serving)

  • Calories
  • 249,
  • Protein
  • 24 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 13 g,
  • Fibre
  • 3 g,
  • Sodium
  • 499 mg.

Party Plan:

Reheat on your host’s stove on medium-low with the lid on, adding a little water to the sauce, if necessary, to loosen it up again.

Originally published in the November 2012 issue. Photo by Ryan Szulc.