Mediterranean Braised Chicken (No Cream)
Author: Marthinus Strydom
Category: Chicken
Bone-in, skin-on chicken simmered in a tomato-white-wine sauce with olives, herbs, and a bright lemon kick—pure flavour, zero cream.
Method
- Pat chicken dry; season with salt, pepper, and chilli flakes.
- 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.
- Lower heat; add onion, garlic, carrots. Sauté 4 min until glossy.
- Deglaze with wine, scraping up browned bits; simmer 2 min.
- Stir in tomatoes, stock, rosemary, thyme, olives, lemon zest.
- Nestle chicken skin-side up; liquid should reach halfway. Cover.
- Braise at 170 °C (or gentle stovetop) 45–55 min until tender. Uncover last 10 min to crisp skin.
- Discard herb stems, adjust seasoning, scatter parsley.
- Optional pasta finish: Reduce sauce 3–4 min, toss in 400 g cooked al dente rigatoni, coat, return chicken on top. Sprinkle Parmesan.
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