Braised Chicken and Olives

By Chef Marco Canora Updated September 22, 2026
braised-chicken-and-olives-1
  • Difficulty Medium
  • Cook Time 1 hr
  • Type of Dish Main
  • Cuisine Mediterranean

At the restaurant, I typically make this dish using rabbit, but chicken legs and thighs make for a speedier and equally tasty sub. The sofrito and tomato melt into the broth to make a deeply satisfying dish that will taste as if your Grandmother toiled away for an entire day. This technique is both forgiving and incredibly versatile. Once you taste it I think you’ll be drawn to it again and again. You can sub out the chicken with other meats (lamb, pork, beef) or veggies (large hunks of cauliflower or string beans).

-Marco

Braised Chicken and Olives

Ingredients:

Instructions:

Tap a step number to check it off as you cook.

  1. Chop onion, carrot, celery, and garlic

  2. Add to a food processor with any fresh herbs you like (I'm a rosemary and sage guy). Pulse until uniformly minced into tiny pieces.

  3. Season both sides of chicken with salt and pepper

  4. Add about 4 tbsps of olive oil to a 12-inch skillet

  5. Brown chicken on all sides on medium/high heat. Set aside.

  6. Use the same pan to cook the sofrito. This is gold.

  7. Cook the veggies over medium heat for 5 minutes, stir in tomato paste and cook for another 10 minutes, stirring occasionally.

  8. Add browned chicken back into the pan with 1-2 cups of Chicken or Hearth Brodo and stir.

  9. Set on low/medium heat and cook with a lid covering half of the pan.

  10. Over the course of the next hour continue to add a 1/2 cup of Brodo at a time, every 15 minutes or so. Each time stir and spoon the broth and sofrito over the chicken.

  11. At the one hour mark stir in some olives and continue cooking for 20-30 minutes.

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Nutrition Facts (per serving)

Nutritional values are estimates and may vary by ingredients and serving size.

318 Calories
14g Carbs
50g Protein
6g Fat