Braised Chicken Thighs With Greens and Olives Recipe (2024)

To me, skin-on is for the benefit of the browned bits. Therefore I skin the chicken after browning and before simmering, avoiding the rubbery piles of fatty chicken skin but getting the flavor benefits.

This was very good. Next time I will make the following adjustments: cover the plan completely (recipe says partially), cook the thighs 30 minutes, and add the greens about 5-10 minutes from the end.

Saved this recipe and made it on a whim after getting home late Sunday from a weekend trip. It was unbelievably good. Used shallots (doubled the recommended amount) and kale. 20 minutes is maybe a little short for getting the thighs cooked through, but it was incredibly flavorful. Definite keeper that I will make again and again.

I loved this recipe. The grown ups at my house also enjoyed it. And, not only healthy it is diet worthy. I used boneless thighs, a combo of kale and a small amount of mustard greens, castelvetrano olives (these are the only olives I like). I also served roasted broccoli and cauliflower as the side. No one trusted the raisins, but we all ate them.

Easy to assemble. I made it with a combination of chard and kale and use a dry white wine instead of broth. My husband and I loved it - I'll make it again. It is a neat dish to make ahead - double the ingredients for company.

I had just purchased a pound of swordfish when I saw this recipe. I cut it into 3 serving pieces, dredged in flour and seared in olive oil no more than 2 minutes per side. Followed the rest of the recipe, using Tuscan kale and half the broth, and added the fish back to the pan for the last 10 minutes of cooking time. The swordfish stood up well to the flavors in the dish. A big hit at the dinner table.

This was incredibly delicious. I followed another reviewer's note and removed the chicken skin before braising. (Saved it though; chopped it up, and added to bowls when serving - so crunchy and salty!) I also doubled the red onion and added some roasted sweet potato at the end. Next time I'd double or triple the golden raisins and go heavier on the broth. Served with fresh baked rosemary bread.

Made with skinless boneless thighs to cut down a bit on the fat content and to speed up cooking time. No need to add any extra oil, the thighs rendered plenty of fat. Also didn't needeto pour off fat as suggested in Step 2.I also didn't have a cover for my pan (mid move) and the chicken still cooked through to 165 degrees in the 20 mins.Meal was delicious! You can also easily double the amount of chicken and greens (kale for us removed from the stem).

This was fabulous. Doubled the amount of garlic and added some extra shallots as well. Omitted the raisins and added extra olives. Stunning amounts of flavour and a bit elegant for how easy it was to throw together!

Made this with skinless boneless thighs and it was still delicious (if not as pretty as the pictures!). Used curly kale. Came together quickly and wasn’t super hands on which I appreciated. Served with crusty bread and it was perfection!

This was very good and fast. I made it with drumsticks, which we prefer to thighs, so that required more like 30 minutes of cooking. Also cooked uncovered for a little while at the end to concentrate the flavors in the sauce a bit more. Really, really good.

Loved this recipe, next time I will add the greens later in the braise as suggested in a previous note. My chard ended up a little soupy.

There are many fabulous chicken thigh recipes on the NYT Cooking website. This, unfortunately, is not one of them. I feel it lacks direction and turned out rather bland. I will stick with the delicious roasted thighs with lemon, thyme and rosemary from this site.

Delicious! I deglazed pan with white wine before adding stock. Then finished in the oven at 375 for 25 minutes. Really developed flavors!

This packed a Punch ! I had rosemary already chopped so added this to the sauté stage. Really blended well with olives. The Raisins simply disappear. But clearly essential. Amazing recipe - will add to my all time favourites!

Made this with leg quarters, lacinato kale and Moroccan beldi olives because I did not have green olives. The olives are overpowering the other flavors…I’m not sure green would be less overpowering. Not adding this to my repertoire, alas.

Perfect weekday meal. Cheap healthy ingredients you mostly already have, easy prep work, done soon. Only change I made was simmer it lid-off in the oven the keep the chicken crispy.

We really liked this. Made exactly by recipe, except used turnip greens from our garden, and my golden raisins weren’t golden anymore. I used homemade chicken broth. Served with grilled halloumi and fig salad with fennel and arugula, and good sourdough bread to sop up the broth. Delicious!

this was very tasty but agree with a lot of the others here. Needs more onions and more greens. I also took off the chicken skin before the braise and had it as a crunchy topping. Served with some buttery rice and it was a hit.

I added extra garlic, red pepper, olives and raisins. But still a bit bland. Will try again with more spices. Also I prefer boneless skinless thighs.

This was pretty good, though soupy. Next time I might take the chicken out when done and then cook the liquid down a bit. I used capers and prunes instead of olives and raisins, and it worked fine.

This was delicious and a great way to get some spring bitters into our diet! I added a handful of dill at the end and omitted the raisins (we just… couldn’t do it). The broth greens and olives were even more tasty and well balanced the next day - I may prep it the night before I’m planning to eat it next time

Easy and very fast. Used boneless/skinless thighs. Subbed dried apricots for raisins, and added a bit of sherry vinegar.Good - served in bowls with French bread.

Delicious!! One of our go-to weekly recipes! The biggest variable for us is amount of greens (really enjoy the chard...though have also added kale to get more greens) and the amount of chicken stock. Really depends if you are serving it on a carb/rice (more stock) or on its own (less stock). I will also try with white wine in the mix with chicken stock per another users feedback

I love greens + green olives. Thought this would be great. It's good, but I have other dishes that I would favor over this. Couldn't find raisins at the last second, so I used dates, which I prefer. I would say "next time, I will look harder for the raisins," but to be honest, I doubt I will make it a second time. Good, but not outstanding. I prefer my chicken a bit crispy (I think "with gin" sounds like a better fit) and greens in the "Lemony Turkey with White Beans & Greens Soup."

I made this last night and it was very good with kale from the garden. I think adding your favorite vegetables would also be good - carrots, zucchini, mushrooms. I'll make it again for sure.

The flavors are really good! The soggy skins after covering with fluid during the main cook were not so good. Another review suggested removing the skin after browning to get the flavor and avoid the rubber in the final product, so I will try that if I do this recipe again. Everyone loved the flavors and ate it all, but I’m not so in love that I’ll make it again.

I've made this twice, once with boneless/skinless thighs and once with skin-on/bone-in thighs. It was better with the skin-on/bone-in thighs. Like others have said, on my second time making the recipe it was better with twice as much more onions, garlic, olives. I added some mushrooms with the onions and definitely cooked them longer than 2 minutes to soften them. Used chicken bone broth rather than chicken stock and cooked the thighs/greens more like 30 minutes to get the thighs cooked.

This packed a Punch ! I had rosemary already chopped so added this to the sauté stage. Really blended well with olives. The Raisins simply disappear. But clearly essential. Amazing recipe - will add to my all time favourites!

I added some white wine as suggested- about 1/2 cup , but also chicken broth. Kale and some castelvetrano olives were used as they were what we had on hand. I also added the kale later after 15 minutes of braising the chicken. I would use the same type of green and olive as we enjoyed this recipe thoroughly.