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Overhead view of a plate of saucy braised chicken with onions, garlic, olives, and a bay leaf around it.
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5 from 1 vote

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
Cook Time1 hour 12 minutes
Resting Time5 minutes
Total Time1 hour 27 minutes
Course: Main Course
Cuisine: American
Servings: 5 servings
Calories: 487kcal
Author: Justin Coit

Equipment

  • Large skillet
  • Baking dish

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

  • 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.

Nutrition

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