Braised Chicken Thighs with Broccoli & Olives

Braised Chicken Thighs with Broccoli & Olives

2 Reviews
From: EatingWell Magazine September/October 1992

Black olives and lemon juice join steamed broccoli to make a rich-tasting sauce to spoon over sautéed chicken thighs and garlic cloves. Serve this stew over brown rice or barley.

Ingredients 4 servings

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  • 16 large cloves garlic, unpeeled
  • 1 bunch broccoli, (1 1/4 pounds) , trimmed into florets
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 pounds bone-in chicken thighs, skin and fat removed
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup dry white wine
  • 1 cup reduced-sodium chicken broth
  • 4 sprigs fresh thyme, or 1/2 teaspoon dried
  • 1 teaspoon cornstarch or arrowroot
  • 1 tablespoon water
  • 8 black olives, pitted
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley


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  1. Place garlic cloves in a small saucepan and cover with water. Bring to a boil. Cook for 5 minutes. Drain, slip off skins. Set aside.
  2. Bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Steam broccoli until tender-crisp, 4 to 5 minutes. Remove from the steamer. Set aside. (Alternatively, microwave broccoli with 1/4 cup water, covered, on High for 3 to 5 minutes. Drain.)
  3. Combine flour, salt and pepper in a shallow dish. Dredge chicken in the flour mixture, shaking off excess.
  4. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until browned on all sides, 4 to 5 minutes total. Transfer the chicken to a plate.
  5. Pour wine into the pan and bring to a boil, stirring to scrape up any browned bits. Boil for several minutes until reduced to 1/4 cup. Add broth, thyme and the reserved garlic cloves; bring to a boil. Reduce heat to low and add the reserved chicken. Cover and simmer until the chicken is cooked through, about 20 minutes. With a slotted spoon or tongs, transfer the chicken and garlic to a platter and keep warm.
  6. Dissolve cornstarch (or arrowroot) in water in a small bowl. Stir into the pan and simmer, stirring, for 30 seconds to 1 minute, or until slightly thickened. Add the reserved broccoli and heat through. Add olives and lemon juice. Spoon the broccoli sauce over the chicken and garlic. Garnish with parsley.

Nutrition information

  • Per serving: 346 calories; 14 g fat(3 g sat); 5 g fiber; 20 g carbohydrates; 31 g protein; 134 mcg folate; 130 mg cholesterol; 1 g sugars; 4448 IU vitamin A; 140 mg vitamin C; 111 mg calcium; 3 mg iron; 553 mg sodium; 867 mg potassium
  • Nutrition Bonus: Vitamin C (234% daily value), Vitamin A (90% dv), Folate (34% dv), Potassium (22% dv), Zinc (21% dv), Iron (20% dv), Magnesium (17% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 2 vegetable, 4 lean meat, 1/2 fat

Reviews 2

January 05, 2016
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By: EatingWell User
Meditteranean Delight I also used boneless, skinless chicken thighs but otherwise followed the directions, only cutting the number of garlic cloves in half as it seemed excessive. The resulting dish was delicious and relatively healthy. Pros: This was healthy and went well with rice I had already prepared. Cons: It had several steps, thus many dishes.
April 15, 2010
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By: EatingWell User
The fact that this recipe has 2 of my husband's least favorite ingredients~chicken and broccoli~and I still gave it a rating of AWESOME should tell you something!! He liked it as well as our 4 year old son!! I did make a few changes but nothing minor. I used boneless, skinless thighs~because that's what I grabbed at the grocery store and just cooked it for 10-12 minutes instead of 20. . I did not use the flour to avoid carbs and gluten. I used chicken broth instead of the wine because I did not have any on hand. Again, it's a must try and I certainly will time and time again!!