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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!

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).

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.

More Easy Chicken Recipes To Try;

• Chicken involtini with spinach and ricotta
• Chicken croquettes with ricotta and thyme
• Chicken and mushroom pies
• Chicken pesto ciabatta

If you’ve tried this one-pot chicken with olives, tomatoes and lentils or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!

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5 from 10 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*

Fat 22g34%

Saturated Fat 5g31%

Cholesterol 102mg34%

Sodium 511mg22%

Potassium 1387mg40%

Carbohydrates 33g11%

Fiber 11g46%

Sugar 9g10%

Protein 53g106%

Vitamin A 4000IU80%

Vitamin C 26.6mg32%

Calcium 89mg9%

Iron 6.4mg36%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 625kcal | Carbohydrates: 33g | Protein: 53g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 511mg | Potassium: 1387mg | Fiber: 11g | Sugar: 9g | Vitamin A: 4000IU | Vitamin C: 26.6mg | Calcium: 89mg | Iron: 6.4mg

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 (convection) oven
• Find out more about how nutrition is calculated here
• Check out our must have Italian Pantry Staples here
• You can also find all our Essential Kitchen Tools for Italian Cooking here

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