Braised Chicken Thighs with Bacon and Olives Recipe

by katerina on February 23, 2009

Braised Chicken Thighs with Bacon and Olives
I have been hearing good things about Daniel Boulud’s book Braise: A Journey Through International Cuisine for awhile now. (I actually tried to buy it about 6 months ago but it was out.) So I did a little looking around and came across this recipe. I modified it to lighten it up a bit and it was really great. Also the first time I have ever cooked parsnip before and it is really tasty. I used my slow cooker because I wanted to run some errands but the original recipe called for using the oven so either way would work.

Print Recipe

Braised Chicken Thighs with Bacon and Olives

(serves 2)
Adapted from Braise

2 slices of bacon, diced
1 tablespoon of olive oil
4 boneless, skinless chicken thighs
salt and pepper
1/2 onion, chopped
2 medium carrots, chopped into ~1″ pieces
2 medium parsnips, chopped into ~1″ pieces
1/3C green olives, pitted
1 teaspoon dried thyme
1 bay leaf
3/4 cup chicken stock

Note: I used my slow cooker, if you want to do it in a Ditch Oven or casserole, start the dish that way rather then a skillet.

In a medium heat skillet fry the bacon until crisp and remove. Drain off fat. Sprinkle chicken with salt and pepper. Add olive oil back to the pan and chicken. Brown chicken on both sides and remove. Drain off excess fat. Add onion, carrot and parsnip and saute for 2 minutes. Add olives, thyme, bay leaf and chicken stock. Return chicken and bacon to the pan and bring to a simmer. Put in the slow cooker and cook on low for ~3 hours. Or cover and bake for ~45 minutes at 350F.

Remove chicken and veggies from juice and keep warm. Transfer pot juices to a sauce pan and simmer until reduced by half. Return veggies and chicken and stir until warmed through. Serve.


Prep Time: 10 minutes | Cooking Time: 180 minutes | Total Time:190 minutes
Calories(approximate per serving): 450



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