Everyday Dorie: Braised Chicken with Tomatoes and Olives

January 26, 2024 at 7:28 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things | 1 Comment
Tags: chicken, everyday dorie, savory

This Braised Chicken with Tomatoes and Olives isn’t the most photogenic dish I’ve made, but I guess not everything needs to wind up on my IG feed. Sometimes it’s nice to not sweat the photo and just enjoy what you’ve made, especially when it’s so tasty.

The “real” version of this dish is made with lamb shanks, but I modified it for my own dietary preferences (aka weirdnesses) by using bone-in, skin-on chicken thighs. I first browned them off and then removed the skin for the braising portion of the cooking, which also included onions, carrots and oil-cured black olives, a head of garlic and a can of tomatoes. I flavored my braise with rosemary like the recipe said, but I can see lots of different herbs, spices or blends working well here, depending on what you have or what cuisine/culture you feel like “visiting.” I only oven-braised the chicken thighs for about 45 minutes, as I didn’t think they needed the full time the lamb shanks would have. Lifting the lid off the braiser, I had moist chicken, soft carrots and a nice stewy mix…a perfect winter dinner. I’m looking forward to giving the leftovers the treatment Dorie suggests– shredding the meat and serving it and the sauce over pasta. Or maybe over polenta?

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see how the group liked this one.

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Polenta sounds like a nice side dish. I am serving the sauce over pasta tonight but we don’t have any meat left.

Comment by Diane Zwang— January 28, 2024 #

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a whisk and a spoon