Experience the vibrant flavors of this Easy Skillet-Braised Chicken with Tomatoes, Olives, and Capers. This delectable dish combines succulent chicken leg quarters with a medley of aromatic spices, tomatoes, olives, and capers, resulting in a rich and flavorful sauce that will leave your taste buds dancing. The beauty of this recipe is its versatility—you can either cook it entirely on the stovetop or finish it off in the oven for tender, fall-off-the-bone chicken. This recipe serves 4 to 6, making it a perfect option for a family dinner or a gathering of friends. Let’s get started on this easy and delicious skillet-braised chicken recipe!
SERVES 4 TO 6
INGREDIENTS:
- 4 to 6 chicken leg quarters
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 large onion, finely sliced (about 1½ cups)
- 2 cloves garlic, finely sliced
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 cup dry white wine
- One 28-ounce can whole tomatoes, drained and crushed by hand
- ½ cup homemade or low-sodium canned chicken stock
- ¼ cup capers, rinsed, drained, and roughly chopped
- ¼ cup chopped green or black olives
- ¼ cup fresh cilantro leaves
- ¼ cup lime juice (from 3 to 4 limes)
INSTRUCTIONS:
- Prepping the Chicken: Adjust an oven rack to the lower-middle position and preheat the oven to 350°F (175°C).
- Lightly season the chicken leg quarters with kosher salt and freshly ground black pepper.
- Browning the Chicken: Heat the vegetable oil in a 12-inch ovenproof skillet or sauté pan over high heat until it starts to lightly smoke.
- Carefully add the chicken leg quarters to the hot oil, skin side down. Cover the skillet with a splatter screen or partially with a lid to prevent splattering.
- Cook the chicken without moving it until the skin becomes deep golden brown and crispy, which should take about 4 minutes.
- Flip the chicken pieces and cook until the second side is also golden brown, about 3 minutes longer.
- Transfer the browned chicken to a large plate and set it aside.
- Sautéing the Onions and Spices: Reduce the heat under the skillet to medium-high and add the finely sliced onions. Cook, using a wooden spoon to scrape up the browned bits from the bottom of the skillet, and stir frequently until the onions become completely softened and start to brown, approximately 4 minutes.
- Add the finely sliced garlic to the skillet and cook, stirring, until it becomes fragrant, which takes about 30 seconds.
- Stir in the paprika and ground cumin, cooking until the spices release their fragrance, about 1 minute longer.
- Building the Braising Sauce: Pour the dry white wine into the skillet and use it to scrape up the browned bits from the bottom of the pan.
- Add the crushed whole tomatoes, homemade or low-sodium canned chicken stock, chopped capers, and chopped olives to the skillet. Bring the mixture to a boil.
- Braising the Chicken: Nestle the browned chicken leg quarters into the sauce and vegetables in the skillet, making sure that only the skin is showing.
- Cover the skillet and transfer it to the preheated oven.
- Cook the chicken for 20 minutes, then remove the lid and continue cooking until the chicken becomes tender and starts to fall off the bone, and the sauce thickens and becomes rich. This should take about 20 minutes longer.
- Finishing Touches: Stir the fresh cilantro leaves and lime juice into the sauce, adding a burst of freshness and tangy brightness.
- Season the sauce to taste with kosher salt and freshly ground black pepper.
- Serve the Easy Skillet-Braised Chicken with Tomatoes, Olives, and Capers immediately, and revel in the deliciously tender chicken and the delightful medley of flavors in the sauce.
Enjoy this Easy Skillet-Braised Chicken with Tomatoes, Olives, and Capers—a delightful dish that brings together the richness of braised chicken with the zesty tang of tomatoes, olives, and capers. Whether cooked entirely on the stovetop or finished in the oven, this recipe promises a taste sensation that will have everyone coming back for more.
