Braised Chicken with Olives and Capers Recipe for Juicy Mediterranean Style Chicken

5 from 2 votes

Braised Chicken with Olives and Capers Recipe for Juicy Mediterranean Style Chicken

This braised chicken with olives and capers recipe makes an incredibly succulent chicken in a Mediterranean style with a couple of surprising Asian ingredients. Adapted from a recipe by Australian chef Martin Benn, it’s a foolproof set-and-forget recipe that no matter how long you leave it or reheat it remains juicy. Serve it with a chicken jus and creamy mash or Hasselback potatoes.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: Australian, Mediterranean, Spanish

Servings:

Calories: 627kcal

Author: Lara Dunston

Ingredients

120 ml chicken stock
120 ml Chardonnay
125 ml Spanish olive oil
1 tbsp soy sauce
½ tbsp mirin
2 tbsp ground smoky paprika
4 chicken legs large (around 300g each)
½ tsp sea salt
½ tsp white pepper
100 g olives mixed – Kalamata for flavour, Spanish for colour
2 tbsp Spanish salted capers
8 small garlic cloves peeled

Instructions

Heat the oven to 220°C (430°F).
To a baking pan large enough to hold the chicken pieces, pour in the chicken stock, white wine, Spanish olive oil, soy sauce and mirin, add the paprika, and stir to combine.
Spread the chicken pieces out in the baking tray, spoon the liquid onto the chicken, and season with salt and white pepper
Distribute the olives, capers and garlic around the chicken pieces, slide the tray into the oven for 50 minutes, basting the chicken with the liquid every 15-20 minutes or so.
The chicken should be cooked and be a lighten golden colour at around 45 minutes. Slide the tray out of the oven and check the internal temperature with a digital thermometer by poking it into the widest part of a chicken piece.
Ladle or pour most of the liquid, along with the olives and capers, out of the pan and into a saucepan, saving just enough to cover the bottom of the baking tray for a final baste.
Return the chicken to the oven to brown while you reduce the liquid over high heat to create a jus.
Plate the chicken, pouring the jus over the pieces, and arranging the capers and olives around the pieces. Serve with potatoes and sides of vegetables or salad and crusty bread to mop up the juices.

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