Braised Chicken with Lemon and Olives

About This Recipe

Braised Chicken with Lemon and Olives is a Main Course stew with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.

Equipment

• ✓ Heavy casserole with lid
• ✓ Chef knife and chopping board
• ✓ Wooden spoon
• ✓ Tongs

Ingredients

• 700 g boneless chicken, trimmed and cut evenly
• 30 ml neutral oil
• 10 g fine salt
• 3 g black pepper
• 180 g onion, diced
• 150 g carrot, diced
• 120 g celery, diced
• 20 g garlic
• 30 g tomato paste
• 400 g crushed tomatoes
• 500 ml stock
• 2 bay leaves
• 12 g fresh herbs

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

1. Prepare the ingredients: Cut the ingredients for Braised Chicken with Lemon and Olives into even pieces and keep the chicken separate from ready-to-eat items.
2. Brown the main ingredient: Heat a heavy casserole and brown the chicken in small batches; transfer each batch to a clean plate.
3. Cook the vegetables: Reduce to medium heat and cook the onion, carrot and celery until softened.
4. Add concentrated flavour: Add garlic, tomato paste, herbs and Braised Chicken with Lemon and Olives-specific spices and cook for 1 minute.
5. Deglaze: Pour in the measured wine or stock and scrape all browned flavour from the base of the pan.
6. Build the stew: Return the chicken and add tomatoes, remaining stock and bay leaves.
7. Simmer slowly: Bring to a gentle simmer, cover and cook slowly until the chicken is tender.
8. Check doneness: Cook the chicken until the thickest piece reaches 75°C.
9. Adjust the sauce: Remove the lid and reduce if the sauce is thin; add hot stock if it becomes too thick.
10. Rest and serve: Taste, correct the seasoning and rest for 10 minutes before serving.

Chef Notes & Tips

Chef tip: complete the mise en place before cooking Braised Chicken with Lemon and Olives. Control the heat rather than rushing, taste only with a clean spoon and use a thermometer when the recipe includes meat, poultry or seafood.

Ingredient Substitutions

• ↔ Chicken thigh → chicken breast, with shorter cooking time
• ↔ Chicken stock → light vegetable stock
• ↔ Dairy cream → unsweetened oat cream

Food Safety & Doneness

Keep raw chicken separate from ready-to-eat food. Cook the thickest piece to 75°C, clean the thermometer before and after use, and refrigerate leftovers within 2 hours.

Serving & Plating

Spoon into a warm shallow bowl, keep the sauce glossy and finish with fresh herbs or the listed garnish.

Storage

Cool promptly and refrigerate in a sealed container for up to 3 days. Reheat only once until steaming hot. Freeze only when the texture of the dish is suitable.

Nutrition & Dietary Information

Calories: 560 kcal

Protein: 38 g

Carbohydrates: 48 g

Fat: 21 g

Approximate values per serving. Actual nutrition varies with brands, trimming, cooking loss and portion size.