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Braised Greek Chicken with Olives and Tomatoes

Name: Braised Greek Chicken with Olives and Tomatoes
Prep time: 1 h 6 min
Total time: 1 h 6 min
Cuisine: Greek
Ingredients: boneless chicken — 10886 g; salt — 5 g; black pepper — 3 g; olive oil — 27 g; yellow onion — 110 g; garlic — 18 g; dried leaf oregano — 1 g; red chili flakes — 1 g; tomatoes — 794 g; dry white wine — 118 g; ripe olives — 218 g; lemon — 65 g; feta cheese — 113 g; parsley — 15 g

Braised Greek Chicken with Olives and Tomatoes reads richness 6.0, umami 5.9 and citrus 5.5 on Palate's 0–10 flavor X-ray — a Greek main, about 1 hr 6 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.0 / 10
Sweet & Fruity — 5.2 / 10
Sour & Bright — 7.1 / 10
Bitter & Earthy — 2.0 / 10
Rich & Fat — 6.4 / 10
Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Richness 6.0 · Umami 5.9 · Citrus 5.5 · Salinity 5.5 · Sourness 5.1 · Fruity 4.5 · Allium 4.4 · Funk & Ferment 3.2 · Marine & Briny 2.8 · Herbaceous 2.2 · Sweetness 2.1 · Bitterness 1.8 · Floral 1.7 · Heat 1.4 · Earthy 1.4 · Nutty 1.3 · Warm Spice 1.3

What's in it (14)

boneless chicken — 10886 g
salt — 5 g
black pepper — 3 g
olive oil — 27 g
yellow onion — 110 g
garlic — 18 g
dried leaf oregano — 1 g
red chili flakes — 1 g
tomatoes — 794 g
dry white wine — 118 g
ripe olives — 218 g
lemon — 65 g
feta cheese — 113 g
parsley — 15 g

Time & effort: about 1 hr 6 min · effort: involved

Nutrition (per 100 g, engine-estimated): 140.7 kcal, 27.5 g protein, 3.1 g fat, 0.5 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

Pat the chicken thighs dry, then season both sides generously with the salt and pepper.
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the thighs skin-side down until deep golden and crisp, 6-7 minutes, then flip and sear the second side until browned, 3-4 minutes; transfer to a plate.
Pour off all but 2 tablespoons of fat from the pot. Reduce the heat to medium, add the onion, and saute until softened and translucent, 5-6 minutes.
Add the garlic, oregano, and red pepper flakes; saute until fragrant, about 1 minute.
Pour in the wine, scraping up the browned bits from the bottom of the pot, and simmer until reduced by half, 2-3 minutes.
Add the crushed tomatoes, stir to combine, and bring to a simmer.
Nestle the chicken thighs, skin side up, into the sauce along with any accumulated juices. Partially cover, reduce the heat to low, and braise until the chicken is fork-tender and reaches an internal temperature of at least 165F, 35-40 minutes.
Stir in the olives, lemon zest, and lemon juice; simmer uncovered 5 minutes to let the flavors meld.
Taste and adjust the seasoning with more salt.
Remove from the heat, sprinkle with the crumbled feta and chopped parsley, and serve.

Dishes with a similar flavor shape

Greek-Style Baked Cod with Tomatoes and Olives — Greek
Mediterranean Baked Cod with Tomatoes and Feta — Mediterranean
Lemon Herb Seared Scallops with Orzo — Mediterranean
Greek Baked Shrimp with Tomatoes and Feta — Greek
Shrimp Scampi Linguine — Italian-American

Keep reading: what richness, umami, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.