Slow-Braised Chicken with Tomato, Olives, and Capers

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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 recipe (mediterranean, gluten free), ready in about 65 minutes, pairs bone-in chicken thighs, skin on, extra virgin olive oil, 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 rice, quinoa, or a quick salad. 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

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Garnish with 2 tbsp chopped fresh parsley before serving with crusty bread or rice.