Spanish Chicken and Olive Braise

Servings: 5

Cook Time: 35 minutes

This savory blend of olives, garlic, and capers combined with moist chicken thighs and tomatoes makes an excellent meal.


  • 1 pkg. HARVESTLAND® Fresh Boneless Chicken Thighs (about 2 3/4 lbs.)
  • 1/4 tsp. salt
  • 1/4 tsp. Black pepper
  • 2 tsp. olive oil
  • 1 medium onion — chopped
  • 2 cloves garlic — minced
  • 1/4 c. Dry Red wine
  • 1 can tomatoes (28 ounces) — diced
  • 1 tbsp. Capers
  • 1/4 c. Spanish or Kalamata olives


  1. Season chicken with salt and pepper. Remove skin from chicken. (Or leave skin on and omit olive oil.)
  2. Heat olive oil in a large skillet over medium-high heat. Brown chicken about 4 minutes on each side; remove from pan.
  3. Cook onion and garlic in skillet until softened and lightly browned. Add wine, stirring until evaporated, scraping browned bits from bottom of pan and set aside.
  4. Add tomatoes, capers and olives to pan. Return chicken to pan. Bring to a simmer, cover and cook 15 - 20 minutes until internal temperature of chicken is 180ºF. Serve with mashed potatoes.