Braised Chicken and Olive Stew with Wine

Braised Chicken and Olive Stew with Wine


162 people made this

You can also use chicken drumsticks in this cacciatore recipe but it will take a little longer to cook than chicken breasts. Serve with rice.


Serves: 8 

  • 8 skinless, boneless chicken breast fillets
  • salt to taste
  • 2 tablespoons olive oil
  • 4 whole cloves garlic, bruised
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 4 tomatoes, peeled and quartered
  • 20 green olives
  • 1 1/4 cups dry white wine
  • 1 1/2 cups chicken stock

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Season chicken with salt. Heat oil in a large, deep frying pan over medium high heat and brown chicken breasts, about 5 minutes each side.
  2. Add garlic cloves, bay leaf, thyme and pepper and mix well, then stir in tomatoes, olives, wine and stock.
  3. Reduce heat to low and simmer, uncovered, for 45 minutes, or until chicken is cooked through and juices run clear. Remove garlic and bay leaf and serve.

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