Posted by Olivia Lunsway on Feb 6th 2020

Braised Chicken and Olives

  • 4 chicken breast halves or 8 chicken thighs (bone-in or boneless)
  • 2 Tbsp TSOOC Milanese Gremolata Olive Oil (more for pan as needed)
  • 2 Tbsp TSOOC Oregano White Balsamic
  • 1 large yellow onion, sliced
  • 6-8 cloves garlic, peeled and smashed
  • 1-2 lemons cut into rounds
  • 1 Tbsp Instant Gourmet Mediterranean Seasoning
  • 1 cup of assorted olives, pitted if desired
  • 3/4 cup of white wine (I used Sauvignon Blanc)
  • 1 cup of cherry tomatoes whole
  • 1 1/2 - 2 Cups of chicken broth

Combine TSOOC Milanese Gremolata Olive Oil and TSOOC Oregano White Balsamic and place in a shallow dish with chicken pieces, coat and let marinate for 30 mins-2 hours

In a heavy-based saucepan sauté on medium-high heat cook the chicken for 3-4 mins a side. Remove from pan and set aside

Reduce heat to low-medium and sauté together onions, garlic, lemons until caramelized

Add in Instant Gourmet Mediterranean Seasoning and return heat to medium-high

Deglaze the pan with wine and allow to evaporate

Add in chicken and the remaining ingredients and cover for approximately 10-15 mins or until chicken is fully cooked. Then remove lid and allow the liquid to reduce further

Serve with wilted greens and roasted smashed baby potatoes or crusty toasted french bread