Mediterranean Braised Chicken (No Cream)
Bone-in, skin-on chicken simmered in a tomato-white-wine sauce with olives, herbs, and a bright lemon kick—pure flavour, zero cream.
Marthinus StrydomThe Story
The Mediterranean Braised Chicken recipe reflects the vibrant culinary traditions of the Mediterranean region, an area renowned for its emphasis on fresh, wholesome ingredients and robust flavors. This dish draws inspiration from the diverse cuisines of countries such as Italy, Greece, and Spain, where braising is a favored cooking method used to tenderize meat and infuse it with rich flavors. The use of a tomato-white-wine sauce showcases the Mediterranean's love for tomatoes and wine, staples in the region's cooking that provide a depth of flavor and acidity. Olives, another quintessential ingredient, add a briny contrast, while herbs like oregano, thyme, or rosemary bring an aromatic depth characteristic of Mediterranean dishes. The addition of a lemon kick highlights the region's penchant for bright, fresh flavors, reflecting the sunny climates and fertile landscapes of the Mediterranean coast. This dish, with its harmonious blend of ingredients, embodies the essence of Mediterranean cooking—simple, flavorful, and deeply satisfying.
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Ingredients
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.
