Braised Chicken with Wine and Vegetables
A quick weeknight braise of chicken legs in a rich red wine sauce with tomatoes, olives, and garlic. Ready in about 30 minutes, this rustic dish is full of flavor and feels special without much effort.
- Total time
- 35 min
- Servings
- 4
- Calories
- 480
- Protein
- 32g
Ingredients
- 4 whole chicken legs
- 1 cup red wine
- 1 can (14.5 oz) canned diced tomatoes
- ½ cup pitted black olives
- 4 cloves garlic cloves
- 1 teaspoon dried thyme
Instructions
- 1
Season the 4 chicken legs with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat and brown the chicken until golden on both sides, about 6 minutes total. Remove and set aside.
- 2
Add the 4 minced garlic cloves and 1 tsp dried thyme to the skillet; cook until fragrant, about 30 seconds. Pour in 1 cup red wine and scrape up any browned bits, letting it bubble for 2 minutes.
- 3
Stir in the 1 can diced tomatoes and 1/2 cup olives. Return the chicken to the pan, nestling it into the sauce. Bring to a simmer, then cover and cook over medium-low heat until the chicken is tender and cooked through, about 20 minutes.
- 4
Uncover and simmer for 5 more minutes to thicken the sauce slightly. Taste and adjust seasoning with salt and pepper. Serve hot, spooning the sauce over the chicken.
Tools you’ll need
- large skillet with lid
- measuring cups
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
