Braised Chicken with Olives

What a delicious dish and so easy. The original recipe called for grated orange and orange juice, we are not a fan of orange in our cooking so I omitted it and instead of red wine I use white cooking wine. The saltiest if the olives and cooking wine added a nice flavor to the tomatoes, peppers & chicken. 

4 Chicken Breast

Kosher salt and freshly ground pepper, to taste

2 1/2 tsp. paprika

1 Tbs. olive oil

1 Tbs. unsalted butter

1/2 onion, diced

2 garlic cloves, chopped

2 shallots, quartered

1/3 cup white cooking wine

1 can (14 oz) chicken broth

1 can (14 oz) diced tomatoes

3/4 cup olives, such as Kalamata, pitted

1 cup (8 oz./250 g) roasted red bell pepper slices

Pat the chicken dry and season with salt and pepper. Sprinkle the chicken all over with the paprika.

In a Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the chicken on all sides, 8 to 10 minutes per batch. Transfer the chicken to a plate.

Add the butter to the pot. When it has melted, add the onion and sauté until translucent, 4 to 6 minutes. Add the garlic and shallots and continue to cook for 1 minute more. Add the wine and cook, stirring to scrape up the browned bits from the bottom, until the wine reduces slightly, about 2 minutes. Add the broth, diced tomatoes with juices, olives, and roasted red peppers. Return the chicken to the pot.

Cover the pot and simmer for 20 minutes. Serve immediately. Serves 4.
You can also finish it off in the oven for 45 minutes.

Serve over rice or pasta.

Recipe William Sonoma

Yum

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