Recipe provided by Rose Archer, Chef and Founder of True You Food


  • 8 chicken thighs
  • 1 14 oz. bag frozen pearl onions – defrosted
  • 6 cloves garlic, peeled and rough chopped
  • 1/2 c. white wine
  • 1 can tomatoes – whole, peeled and cut in half lengthwise
  • 1 lemon – sliced whole, thin
  • 1/2 c. kalamata olives
  • 1/2 c. oregano leaves
  • 1 c. chicken broth
  • 1/4 tsp. salt
  • 1/4 c. parsley leaves – rough chopped
  • Crumbled feta for serving (optional)


  1.  Preheat your over to 350°F.
  2. Heat a large pan over high heat.
  3. Reduce the heat to medium-high and add the chicken thighs to the dry pan, with no oil.
  4. Sear until golden brown on both sides.
  5. Place seared thighs on a plate. Pour off excess fat. Re-heat the same pan.
  6. Place the defrosted onion on a paper towel and dry the onions.
  7. Add them to the hot pan to caramelize.
  8. Add the garlic just until cooked.
  9. Remove the onions, turn off the heat, and deglaze the pan with white wine.
  10. Place the thighs in the bottom of a dutch over.
  11. Add the onions, garlic, tomatoes, olives and lemon slices.
  12. Sprinkle the oregano leaves around the pot.
  13. Add the white wine and garlic from the pan, the broth, salt and pepper to the pot.
  14. Cover the pot and braise in the oven for two hours.
  15. Remove from the oven and sprinkle parsley over the dish.
  16. The chicken will be tender and should be easily pulled off the bone.
  17. Serve with broth and veggies over a whole grain like quinoa.
  18. If using the feta, sprinkle over the bowls before serving.

Serves 8




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