Chicken thighs with olives and basil

Total Time
Prep 15 mins
Cook 35 mins

Ingredients Nutrition


  1. Season the chicken with half the salt, and a good grinding of black pepper.
  2. Heat the oil in a large, heavy based frying pan over moderately high heat.
  3. Brown the chicken well on both sides, about 8 minutes in total; remove.
  4. Reduce the heat to medium and and the onion and garlic; cook for about 5 minutes, until the onion starts to soften.
  5. Add the rosemary and wine and bring to a simmer, scraping any brown bits from the bottom.
  6. Boil for 1-2 minutes, until the wine is reduced by half.
  7. Add the broth, tomatoes, olives the remaining salt and the chicken, skin side up, along with any juices.
  8. Cover and simmer for about 25 minutes or until the chicken is just done.
  9. Push the chicken to the side of the pan, crush the garlic with a fork and stir in the basil an another grinding of black pepper.
  10. Reheat for a minute and serve.
Most Helpful

This recipe is really, really good; the chicken turned out perfectly moist and tender, and even though the chicken thighs simmered for the last 25 minutes of the recipe, the skin retained much of its crispiness from the browning. The sauce in this recipe has such depth of flavor and I love the fact it uses whole cloves of garlic. When served, they were nice and soft; I just crushed them with my fork and mixed them into the sauce. I didn't have any white wine, so I used white grape juice. I agree with the other reviewer, Jan, this tasted like a gourmet dinner.

TasteTester December 30, 2014

Tried this recipe last night for supper...fabulous! I added capers, near the end of the main simmering stage (had them on hand and needed to use them up!), and that added a nice touch. I also substituted basil paste (the minced kind in a tube, found in the fruit & veg section of the refrigerated produce section of the grocery store) as I had no fresh basil available. All in all, wonderful and I will definitely make it again!

car01ine May 04, 2011

this is great - use kalamata olives ..every time I bring this to work for lunch everyone wants the recipe

adriennenewton March 10, 2011