Pollo alle Olive Nere e Pomodorini (Braised Chicken with Black Olives and Cherry Tomatoes)

Pollo alle Olive Nere e Pomodorini (Braised Chicken with Black Olives and Cherry Tomatoes) ingredients

• 4 large bone-in, skin-on chicken thighs
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 1 pint cherry tomatoes
• 1 shallot
• 3 garlic cloves
• 0.5 cup pitted Kalamata olives
• 0.5 cup dry white wine (e.g., Sauvignon Blanc)
• 0.75 cup chicken broth
• 1 tbsp fresh oregano
• 0.25 tsp red pepper flakes
• 2 tbsp fresh parsley

Watch how to make Pollo alle Olive Nere e Pomodorini (Braised Chicken with Black Olives and Cherry Tomatoes)

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Pollo alle Olive Nere e Pomodorini (Braised Chicken with Black Olives and Cherry Tomatoes)

1. Pat the 4 chicken thighs very dry with paper towels. Season generously with 1 teaspoon kosher salt and 0.5 teaspoon black pepper on both sides.
2. Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 6-8 minutes, until the skin is deeply golden brown and crispy. Flip the chicken and sear for another 2-3 minutes on the other side. Remove chicken from the pan and set aside.
3. Reduce the heat to medium. Add 1 pint of cherry tomatoes to the pan and cook for 5-7 minutes, stirring occasionally and gently crushing some of them with the back of your spoon, until they begin to burst and soften.
4. Stir in 1 finely diced shallot and 3 minced garlic cloves. Cook for 2 minutes until fragrant, being careful not to let the garlic brown too much.
5. Pour in 0.5 cup dry white wine, scraping up any delicious browned bits from the bottom of the pan. Allow the wine to simmer and reduce by half, which should take about 2-3 minutes.
6. Add 0.75 cup chicken broth, 0.5 cup pitted Kalamata olives, 1 tablespoon fresh oregano, and 0.25 teaspoon red pepper flakes (if using) to the pan. Bring the sauce to a gentle simmer.
7. Return the seared chicken thighs to the Dutch oven, nestling them into the sauce skin-side up. Cover the pot and reduce heat to low. Simmer gently for 20-25 minutes, or until the chicken is tender and cooked through, reaching an internal temperature of 175°F (80°C) in the thickest part.
8. Remove the lid and increase the heat to medium-low. Simmer uncovered for another 5-10 minutes to allow the sauce to slightly thicken. Taste and adjust seasoning as needed.
9. Serve the braised chicken thighs hot, spooning the flavorful olive and tomato sauce generously over each piece. Garnish with 2 tablespoons fresh chopped parsley for freshness.

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