Slow-Braised Chicken with Tomato, Olives, and Capers
A rustic Greek-inspired chicken dish slowly simmered in a rich tomato sauce with briny olives and capers, perfect for a comforting family meal. This greek-inspired chicken (mediterranean, gluten free) ready in about 65 minutes pairs bone-in chicken thighs, skin on, extra virgin olive oil, large yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 pieces bone-in chicken thighs, skin on
- 3 tbsp extra virgin olive oil
- 1 large yellow onion, diced
- 4 whole garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup Kalamata olives, pitted and halved
- 2 tbsp capers, rinsed
- 1 tbsp dried oregano
- 1/2 cup dry white wine
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large Dutch oven over medium-high heat. Season 6 bone-in chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper. Sear chicken skin-side down for 5-6 minutes until golden and crispy, then flip and cook 3 more minutes. Remove chicken and set aside.
- Step 2: Reduce heat to medium and add 1 large diced yellow onion. Sauté for 5 minutes until translucent. Add 4 minced garlic cloves and 1 tbsp dried oregano, cooking 1 minute until fragrant.
- Step 3: Pour in 1/2 cup dry white wine and simmer for 3 minutes until reduced by half. Stir in 1 can (28 oz) crushed tomatoes, 1 cup halved Kalamata olives, and 2 tbsp rinsed capers. Bring to a gentle simmer.
- Step 4: Return chicken thighs to the pot, nestling into the sauce. Cover and simmer on low heat for 35-40 minutes until chicken is tender and cooked through.
- Step 5: Garnish with 2 tbsp chopped fresh parsley before serving with crusty bread or rice.
Frequently asked questions
How long does Slow-Braised Chicken with Tomato, Olives, and Capers take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Braised Chicken with Tomato, Olives, and Capers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Slow-Braised Chicken with Tomato, Olives, and Capers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Braised Chicken with Tomato, Olives, and Capers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Braised Chicken with Tomato, Olives, and Capers gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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