Mediterranean Braised Chicken with Olives and Tomatoes

Ingredients

• 2 boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1/2 cup chopped yellow onion
• 2 cloves garlic, thinly sliced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish
• Cooked quinoa or rice for serving

Instructions

1. Pat chicken thighs dry and season with salt and pepper.
2. Heat olive oil in a Dutch oven or oven-safe pot over medium-high heat.
3. Sear chicken thighs for 2-3 minutes per side until golden brown. Remove chicken from the pot and set aside.
4. Add chopped onion to the pot and cook until softened, about 5 minutes.
5. Stir in sliced garlic and cook for 1 minute until fragrant.
6. Add diced tomatoes (with their juice), Kalamata olives, chicken broth, oregano, and thyme to the pot.
7. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
8. Return the chicken thighs to the pot, nestling them into the liquid.
9. Cover the pot and transfer to a preheated oven at 350°F (175°C).
10. Braise for 30-40 minutes, or until chicken is cooked through and tender.
11. Season the sauce with additional salt and pepper if needed.
12. Serve the braised chicken and sauce over cooked quinoa or rice. Garnish with fresh parsley.