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Italian Braised Chicken Recipe: Rich, Comforting, and Easy

Italian Braised Chicken

Golden bone-in chicken thighs simmer gently in a rich tomato, white wine, vegetable, and herb sauce until tender. Kalamata olives and fresh parsley add a bright, savory finish.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 6 thighs, about 2½–3 lb Bone-in, skin-on chicken thighs
  • 1½ teaspoons, plus more as needed Kosher salt
  • ½ teaspoon Freshly ground black pepper
  • 2 tablespoons Extra-virgin olive oil
Sauce
  • 1 medium Yellow onion, finely chopped
  • 1 medium Carrot, finely diced
  • 1 stalk Celery stalk, finely diced
  • 3 cloves Garlic, thinly sliced or minced
  • 2 tablespoons Tomato paste
  • ½ cup Dry white wine
  • 1 14–15 oz can Crushed tomatoes
  • 1 cup Low-sodium chicken stock
  • 1 teaspoon Dried oregano
  • 1 teaspoon Fresh rosemary, chopped
Finishing Ingredients
  • ½ cup, optional Pitted Kalamata or Italian black olives
  • 2 tablespoons Fresh parsley, chopped
Optional Additions
  • 8 oz Sliced mushrooms
  • 1 small Sliced red or yellow bell pepper
  • 1–2 fillets Anchovy fillets
  • ¼ teaspoon Red-pepper flakes

Method
 

Step-by-Step
  1. Pat the chicken thighs dry and season all over with the kosher salt and black pepper.
  2. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Sear the chicken skin-side down for 5–7 minutes until deeply golden, turn, brown the second side for 2–3 minutes, and transfer to a plate.
  3. Pour off excess fat if needed, leaving 1–2 tablespoons in the pan. Add the onion, carrot, and celery, then cook for 5–7 minutes until softened.
  4. Add the garlic and tomato paste and cook for 1–2 minutes, stirring often, until fragrant and slightly darkened.
  5. Pour in the white wine and scrape the browned bits from the bottom of the pan. Simmer for 2–3 minutes so the wine reduces slightly.
  6. Stir in the crushed tomatoes, chicken stock, oregano, rosemary, and optional anchovies or red-pepper flakes.
  7. Return the chicken to the pan skin-side up. Keep the liquid around halfway up the chicken rather than covering it completely.
  8. Cover and simmer gently on the stovetop for 35–45 minutes, or bake in a 350°F oven for about 40 minutes. Cook until the chicken reaches at least 165°F internally and is very tender; thighs are often especially tender around 175–190°F.
  9. Stir in the olives during the final 10 minutes of cooking. Taste the sauce and adjust the salt and pepper.
  10. Scatter fresh parsley over the chicken and serve hot with crusty bread, polenta, mashed potatoes, or pasta.

Notes

Brown the chicken in batches if the pan is crowded. Keep the skin exposed above the sauce during braising; for crisper skin, transfer the uncovered pan to a hot oven for the final 5–10 minutes. Let the finished dish rest for 10–15 minutes before serving, and refrigerate leftovers promptly.