Mediterranean Braised Chicken (No Cream)


Ingredients

8 bone-in, skin-on chicken pieces (thighs/drums)
salt & black pepper, to taste
pinch chilli flakes
2 tbsp (6 Teaspoons) olive oil
1 onion, sliced
4 garlic cloves, smashed
2 carrots, thick coins
1 cup (48 Teaspoons) dry white wine (or chicken stock + squeeze lemon)
400 g × tin crushed tomatoes
½ cup (24 Teaspoons) chicken stock
1 sprig rosemary
2 sprigs thyme
½ cup (24 Teaspoons) pitted olives (green or kalamata)
½ zest of lemon
handful fresh parsley, chopped

Method

  1. Pat chicken dry; season with salt, pepper, and chilli flakes.
  2. Heat olive oil in a heavy pot over medium-high. Brown chicken skin-side down 5–7 min; flip and brown backs. Transfer to plate.
  3. Lower heat; add onion, garlic, carrots. Sauté 4 min until glossy.
  4. Deglaze with wine, scraping up browned bits; simmer 2 min.
  5. Stir in tomatoes, stock, rosemary, thyme, olives, lemon zest.
  6. Nestle chicken skin-side up; liquid should reach halfway. Cover.
  7. Braise at 170 °C (or gentle stovetop) 45–55 min until tender. Uncover last 10 min to crisp skin.
  8. Discard herb stems, adjust seasoning, scatter parsley.
  9. Optional pasta finish: Reduce sauce 3–4 min, toss in 400 g cooked al dente rigatoni, coat, return chicken on top. Sprinkle Parmesan.