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One-Pot Chicken With Olives, Tomatoes And Lentils

Succulent, fall off the bone braised chicken with olives, tomatoes and lentils. This chicken recipe is so easy to put together and makes a healthy, flavour packed meal the whole family will enjoy any day of the week. Made with chicken thighs, green olives, sun-dried tomatoes and lentils.

Because there’s nothing easier than a one-pot meal!

an overhead shot of braised chicken with olives, tomatoes and lentils in a pot sitting on a wooden surface

I’ve made this braised chicken with olives at least 3 times in the last two weeks and I love it. It’s is the type of dish that you can leave to simmer away while you get on with other things. It’s full of delicious, Mediterranean flavours and the addition of lentils make it a hearty and substantial meal that’s so good for you.

Tip: I use a mixture of chicken thighs and drumsticks with the skin on because I think it gives a lot of extra flavour to the dish and it’s also a little cheaper to buy. Because the chicken is braised in a tomato sauce the skin isn’t crispy or very nice to eat when it’s ready. I simply remove it at the end and I don’t mind doing this but you could also buy skinless chicken for this instead.

It’s made with a soffritto base (finely chopped carrot, celery and onion) and red wine. It’s important to let the soffritto saute slowly until soft, it’s really the only work that’s involved to make this chicken with olives, tomatoes and lentils and gives a lot of depth and flavour to the sauce.

Tip: Use a red wine that you would drink and stay away from cooking wine it’s just not nice and wouldn’t give the same flavour to this chicken dish.

How To Make One-Pot Chicken With Olives, Tomatoes & Lentils – Step By Step

First, heat a little olive oil in a saucepan and brown the chicken on all sides, remove it from the pan then set aside on a plate. Add the finely chopped soffritto (carrot, celery & onion) and saute Finely chop the carrot, celery & onion and saute for 5 minutes then add the garlic and saute for another 2-3 minutes until soft.

Add the chicken back to the pan and add the red wine. Reduce the wine by half then add the canned plum tomatoes (photos 3-5).

Step by step photos for making braised chicken with olives, tomatoes and lentils

Use the side of a wooden spoon or spatula to carefully mash the plum tomatoes into smaller pieces. Add the olives and chopped sun-dried tomatoes (photos 6 & 7).

Simmer the chicken, olives and tomatoes for 40 minutes then add the pre-cooked lentils. Stir them in and simmer again for another 10 minutes. Serve with a sprinkling of parsley.

The best thing about this one-pot chicken with olives is that it makes GREAT leftovers. I eat this cold the next day for lunch and it is so good. The flavours get time to develop overnight and get extra delicious so it’s worth keeping some if you can.

A close up of braised chicken with olives, tomatoes and lentils in a large pot

More Easy Chicken Recipes To Try;

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5 from 9 votes

Chicken with Olives, Tomatoes and Lentils

Succulent, fall off the bone braised chicken with olives, tomatoes and lentils. This chicken recipe is so easy to put together and makes a healthy, flavour packed meal the whole family will enjoy any day of the week. Made with chicken thighs, green olives, sun-dried tomatoes and lentils.
Course Main Course
Cuisine Italian
Prep Time 2 minutes
Cook Time 50 minutes
Total Time 52 minutes
Servings 4 people
Calories 625kcal
Author Emily Kemp

Ingredients

  • 1 tbsp olive oil
  • 1 carrot
  • 1 celery stalk
  • 1 white yellow onion
  • 2 cloves garlic , finely chopped
  • 2 lbs (850g) mixed chicken thighs and legs with the skin on (2 pieces of chicken per person)
  • 1/2 cup (125ml) red wine
  • 16 oz (480g) canned plum tomatoes
  • 20 green olives (roughly)
  • 10 sun-dried tomatoes (roughly)
  • 14 oz (400g) puy lentils ,pre-cooked, canned
  • salt and pepper
  • 1 small bunch parsley ,chopped

Instructions

  • First, heat the olive oil in a large saucepan and brown the chicken on all sides, remove it from the pan and set aside on a plate. Finely chop the carrot, celery & onion and saute in the same pan for 5 minutes then add the garlic and saute for another 2-3 minutes until soft.
  • Add the chicken back to the pan and add the red wine. Reduce the wine by half then add the canned plum tomatoes.
  • Use the side of a wooden spoon or spatula to carefully mash the plum tomatoes into smaller pieces. Add the olives and chopped sun-dried tomatoes and a good pinch of salt and pepper.
  • Simmer the chicken, olives and tomatoes uncovered for 40 minutes then add the pre-cooked lentils. Stir them in and simmer again for another 10 minutes. Serve with a sprinkling of parsley.

Notes

  1. Tip: I use a mixture of chicken thighs and drumsticks with the skin on because I think it gives a lot of extra flavour to the dish and it's also a little cheaper to buy. Because the chicken is braised in a tomato sauce the skin isn't crispy or very nice to eat when it's ready. I simply remove it at the end and I don't mind doing this but you could also buy skinless chicken for this instead.
  2. Tip: The soffritto (finely chopped carrot, celery and onion) needs to be sauteed slowly until soft, it's really the only work that's involved to make this dish and gives a lot of depth and flavour to the sauce. Don't try to rush this step.
  3. Tip: Use a red wine that you would drink and stay away from cooking wine it's just not nice and wouldn't give the same flavour to this chicken dish.
Nutrition Facts
Chicken with Olives, Tomatoes and Lentils
Amount Per Serving
Calories 625 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 5g 25%
Cholesterol 102mg 34%
Sodium 511mg 21%
Potassium 1387mg 40%
Total Carbohydrates 33g 11%
Dietary Fiber 11g 44%
Sugars 9g
Protein 53g 106%
Vitamin A 80%
Vitamin C 32.3%
Calcium 8.9%
Iron 35.8%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Nutrition Facts
Chicken with Olives, Tomatoes and Lentils
Amount Per Serving
Calories 625 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 5g 25%
Cholesterol 102mg 34%
Sodium 511mg 21%
Potassium 1387mg 40%
Total Carbohydrates 33g 11%
Dietary Fiber 11g 44%
Sugars 9g
Protein 53g 106%
Vitamin A 80%
Vitamin C 32.3%
Calcium 8.9%
Iron 35.8%
* Percent Daily Values are based on a 2000 calorie diet.
Helpful Info For All Recipes 
  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan oven
  • Read more about how the nutritional information is calculated here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

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21 Comments

  • Reply
    Abby
    November 8, 2018 at 11:34 pm

    This was delicious – thank you! It’s definitely going to be something that I make often. Just curious: any reason not to use uncooked lentils and just throw them when the soup starts cooking (maybe with a little extra liquid)?

    • Reply
      Inside the rustic kitchen
      November 9, 2018 at 10:08 am

      Hi Abby, thanks so much I’m so happy you enjoyed it! You could definitely use uncooked lentils and add more liquid, probably to cover them then top up as needed. The only reason I used canned was for quickness. Most dried lentils need to be soaked for a few hours first so it was just to speed things up. Thank you!

  • Reply
    Nancy Bryant
    March 5, 2018 at 2:01 am

    This looks deliciously filling and satisfying! I love the chicken parts used (with the skin), definitely brings out more taste and the mix of flavors. A real meal in a pot!

  • Reply
    Tamara
    March 1, 2018 at 6:04 am

    I made this for dinner last night.. It came out so well, it was so delicious..

  • Reply
    Marlee
    February 25, 2018 at 12:30 am

    I love the gorgeous colors in this “stew.” I am definitely going to have to give this a try!

  • Reply
    Angela
    February 23, 2018 at 7:52 pm

    Mmm! That’s Sunday dinner sorted! Can’t wait to try this..hungry just looking at the photo!!

  • Reply
    Scarlet
    February 19, 2018 at 6:45 pm

    That looks like a delicious and fancy way to use less expensive cuts of chicken. I have to try this recipe!

  • Reply
    Traci
    February 17, 2018 at 6:42 pm

    Oh my gosh, so many of my favorite things all in one dish! Love the colors, love the textures, love the flavors. Thanks for sharing…I’m pinning this for sure!

  • Reply
    Maggie @ Mama Maggie's Kitchen
    February 17, 2018 at 6:22 pm

    You got me with the olives. I LOVE olives! More, I love one pot meals. Perfect for weeknight.

  • Reply
    Deanna
    February 17, 2018 at 5:32 pm

    I love this olive touch on this chicken dish! It makes look so pretty and YUMMY!!

  • Reply
    Jaime
    February 17, 2018 at 5:21 pm

    I love a one pot meal! This looks amazing

  • Reply
    Julia
    February 17, 2018 at 4:20 pm

    How can one say no to a dish packed with Mediterranean flavors, right? It looks amazing and I also love your step-by-step photos!

  • Leave a Reply

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