Saucy Braised Chicken
Made with simple ingredients, this Saucy Braised Chicken recipe comes together in a few short steps. Moist and tender chicken braised in a savory sauce, this is a cozy meal bursting with flavor. It’s perfect for a weekend meal, and leftovers are even more flavorful the next day.
Prep Time10 minutes mins
Cook Time1 hour hr 12 minutes mins
Resting Time5 minutes mins
Total Time1 hour hr 27 minutes mins
Course: Main Course
Cuisine: American
Servings: 5 servings
Calories: 487kcal
- 1 chicken cut into 10 pieces (3 ½- to 4-pound)
- salt and pepper to taste
- 3 tablespoons olive oil
- 1 medium onion thinly sliced
- 4 garlic cloves thinly sliced
- 1 cup pitted green olives cut in half
- 1 tsp rosemary fresh if possible
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- 2 tbsp tomato paste
- 1 tbsp all-purpose flour
- 2 cups chicken broth
- 3 bay leaves
- Juice of 1 lemon
Preheat oven to 350 degrees and season chicken with salt a pepper. In a large skillet over medium heat add the olive oil and sear the chicken in 2 batches until golden, about 3 - 4 minutes per side. Place the chicken in a 9" x 13” baking dish and set aside.
In the same skillet, add the onions and cook until they have turned slightly translucent. Add the garlic olives, rosemary, oregano, tomato paste, and red pepper flakes. Cook for another 2 minutes. Add the flour and continue to cook for another minute, stirring constantly.
Turn the heat to low and add the chicken broth slowly while stirring. Continue to cook for another 2 minutes while stirring. Add the bay leaves and lemon juice.
Pour the sauce over the chicken in the baking dish and nestle onions under and around. Roast for 45 to 60 minutes.
Let the chicken rest for 5 minutes after it’s done and drizzle with the sauce.
- Make sure you place the chicken in a single layer. This ensures every piece of chicken is in touch with the sauce.
- You can broil the chicken at the end for a few minutes to make the chicken skin even crispier.
- If you have a large Dutch oven, you can make everything in one pot instead of transferring the ingredients to a baking dish.
- Pat dry the chicken before seasoning, so the salt and pepper stick better to the chicken. It’ll also help you get a nicer sear on the chicken.
- Don't use bottled lemon juice for the sauce. Fresh lemons will make the sauce taste more bright, fresh, and flavorful.
Calories: 487kcal | Carbohydrates: 10g | Protein: 32g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 1077mg | Potassium: 528mg | Fiber: 2g | Sugar: 3g | Vitamin A: 493IU | Vitamin C: 18mg | Calcium: 60mg | Iron: 2mg