Mediterranean Sunset Chicken: Braised with White Wine, Olives & Capers

Mediterranean Sunset Chicken is a warm, rustic one-pot dish inspired by the coastal flavors of the Mediterranean. Tender chicken is gently braised with potatoes, onions, and garlic in a fragrant blend of white wine, lemon zest, and olive oil. Briny olives and capers add brightness and depth, while cherry tomatoes and fresh parsley bring a final touch of freshness. Slow-baked in the oven, this dish develops rich, layered flavors with minimal effort—perfect for an easy yet impressive family dinner or relaxed entertaining.

Ingredients

• 8 potatoes (about 650 g / 1.4 lb), washed and cut into 3 cm (1¼ inch) cubes
• 600 g (1.3 lb) boneless chicken thigh fillets, or another cut of your choice
• 1 tsp salt
• 1 tbsp neutral cooking oil
• 2 yellow onions, cut into wedges
• 3 garlic cloves, thinly sliced
• 3 dl (1¼ cups) dry white wine
• Zest of 1 lemon (peeled in strips)
• 3 tbsp olive oil
• 1½ dl (about ⅔ cup) green olives
• 4 tbsp capers
• 150 g (5 oz) cherry tomatoes
• 1 bunch fresh parsley, chopped (about ½ cup)
• Aioli, for serving

Equipment

• Enameled Cast Iron Dutch oven
• Wooden cutting board
• Cast Iron Serving Pan

Instructions

1. Preheat the oven to 200°C (400°F).
2. Wash the potatoes and cut them into roughly 3 cm (1¼ inch) cubes.
3. Season the chicken with the salt. Heat the neutral oil in a Dutch oven and brown the chicken on all sides. Remove the chicken and set aside.
4. Add the potatoes, onion wedges, and sliced garlic to the pot. Place the chicken back on top.
5. Pour in the white wine.
6. Using a vegetable peeler, remove strips of lemon zest, avoiding the white pith, which can be bitter. Add the zest to the pot along with the olive oil, olives, capers, and cherry tomatoes.
7. Cover with the lid and bake in the center of the oven for about 45 minutes, or until the chicken is cooked through and the potatoes are tender.
8. Stir in the chopped parsley before serving.

Serve with aioli on the side, if desired.