Braised Chicken with Artichokes, Shallots, Tomatoes and Olives

braised chicken

If you’re looking for a one-pan meal thats warm and comforting and easy to make, this is the one for you. A wine braised chicken dish with tender shallots, fresh tomatoes, briny olives and sweet artichoke hearts.

one pan chicken dinner

I suggest dark cuts of meat for this dish, I used bone- in, skin on legs and thighs. Dark meat pieces work very well for braising, they’re very forgiving and tend not to dry out like white meat breasts do.

I served this dish with mashed potatoes but polenta would be amazing, especially in the dead of winter, also couscous and rice would work as well.

plated chicken dish

Comfort food with an intoxicating smell as it’s cooking in the oven, and I can assure you that  the leftovers, ( if you have any), will be just as good the next day!


5.0 from 3 reviews
Braised Chicken with Artichokes, Shallots, Tomatoes and Olives
Braised chicken, warm and comforting a one-pan meal with Mediterranean flavors throughout.
Recipe type: one-pan meal
  • 5 legs, 3 thighs, bone in, skin on or dark meat pieces of your choice
  • 2 shallots, quartered
  • 1 pint, cherry tomatoes, sliced in half
  • 3 garlic cloves, crushed
  • 1 cup of good white wine
  • a good sized handful of your favorite olives, I used castelvetrano
  • 10 oz. frozen artichokes
  • ½ tube of tomato paste
  • ¾ cup, chicken broth
  • herbs such as parsley, thyme and rosemary
  • olive oil
  1. Pre-heat oven to 400
  2. Make sure you use a heavy bottomed pan that goes from stove top to oven.
  3. Pat dry and season chicken on both sides with salt and pepper.
  4. Get the pan hot then drizzle with olive oil and sear the chicken on both sides til deep golden.
  5. Remove the chicken and set aside.
  6. Add the shallots, garlic and sauté a little bit.
  7. Deglaze with the white wine.
  8. Toss in the fresh sliced tomatoes, chicken broth and tomato paste, combine well.
  9. Place the chicken back in and scatter with some herbs.
  10. Toss in your olives and artichokes.
  11. Drizzle the top with olive oil and place into the oven.
  12. Cook til internal temp reaches 165.
  13. The last few minutes you can stick it under the broiler or if you have a convection setting put it on convection roast til nicely golden.



Braised Short Ribs with Red Wine and Roasted Garlic

braised short ribs Braised short ribs is what I call cold weather comfort food at it’s best. Meaty short ribs that braise in a hearty red wine, a little broth, roasted garlic and thyme. The meat becomes so tender and fall off the bone delicious, and the best part is you only do a minimal amount of work to get them ready then the oven takes over for a while.

In the meantime your house is guaranteed to smell amazing!

roasted garlic

I mentioned roasting garlic for this recipe, it’s a MUST, you have to do it because when your meat is done braising you’re going to smash the sweet mellow cloves right into the liquid and then strain everything so you have a nice smooth sauce that’s packed with so much flavor you can’t even imagine!

To save time I recommend roasting the garlic a couple of days ahead and storing it away in your fridge, I always make a little extra to use in other things like mashed potatoes, sauteed greens or simply smeared on crusty bread.

braised short ribs

You can serve this on top roasted garlic mashed potatoes, some thick eggy noodles or pappadelle pasta, or my favorite… creamy polenta, (too die for!) In fact the other day I posted a picture of  just that, a juicy, tender short rib on top of creamy polenta with a layer of  roasted garlic sauteed kale on my Instagram, check it out here.

Now go grab a heavy pot and start braising!

5.0 from 1 reviews
Braised Short Ribs with Red Wine and Roasted Garlic
  • 4 whole heads of garlic, cut in half
  • 6 large meaty short ribs
  • hearty red wine
  • beef or chicken broth
  • ¾ of a cup of tomato puree, finely diced tomatoes, marinara or a couple of tablespoons of tomato paste
  • cremini mushrooms, 12 oz. package, cut in half
  • 1 small pack of pearl onions, blanched and peeled
  • (optional, for a little spicy heat, a teaspoon of harissa or Calabrian chili paste, I used harrisa, but again not needed just optional)
  • fresh thyme
  • olive oil, salt and pepper
  • fresh parsley for garnish or chopped scallions
  1. Roast the 4 heads of garlic the day before by cutting them in half, drizzling them with olive oil adding fresh thyme, salt and pepper. Wrap in heavy foil and roast 45 minutes to 1 hour at 400 degrees
  2. Season short ribs with salt and pepper all over.
  3. In a heavy bottomed pan like cast iron get it nice and hot then drizzle with olive oil and add in the ribs and start searing them.
  4. Let ribs get a deep golden brown all over, not moving them too often, letting the fat render out.
  5. Remove ribs and pour off all extra fat, leaving brown bits on the bottom.
  6. Add ribs back in and add your tomato ingredient and optional extra spice, let it cook a bit.
  7. Pour in the wine enough to cover almost half up the sides of the short ribs, let it bubble and cook down for a little while, it should reduce a little.
  8. Add in the broth, again enough to reach halfway up the sides of the short ribs.
  9. Add in one whole head of the roasted garlic, two halves.
  10. Throw in some fresh thyme.
  11. Cover with lid or heavy duty foil and place into a hot, preheated 300 degree oven, they will take around 2½ hours.
  12. Half way through add in the onions.
  13. In a skillet, saute your mushrooms on medium high heat, set aside.
  14. When short ribs are finished cooking, and have become tender and fall off the bone, remove them gently from the pan as well as the onions.
  15. Smash all the garlic that came out of the head with a fork into the gorgeous liquid, it will be chunky looking.
  16. Strain the sauce through a fine mesh strainer, pushing and scraping the bits to get all the juice extracted, discard all pulp from garlic, you are left with a smooth sauce.
  17. Place smooth sauce back into the pan, add the short ribs and onions back in, at this point you can skim more of the fat off if you like, I did.
  18. Add the sauteed mushrooms and some fresh thyme.
  19. Garnish with fresh parsley and chopped scallions.
  20. Serve over creamy polenta, egg noodles, pappadelle pasta or roasted garlic mashed potatoes.
  21. Delicious with sauteed greens on the side.
  22. Enjoy!



Slow Braised Beef Pot Roast, Italian Style

Italian style beef pot roast Tender braised beef soaked in red wine and cooked slow and low on a cold weather day is comfort in a pot! The process of braising is not one to be rushed, this is not a thirty minute meal what so ever. You’ll want to make this several hours ahead of time or better yet, the day before.

The slow method of braising results in deep deep flavors and fork tender meat that melts in your mouth, it’s out of this world!

pot roast ingredients For my Italian style pot roast I like to add Muffuletta, which is a store bought bottled olive salad, it has great flavor, it couldn’t be easier and it enhances the meat and juices perfectly. Red wine, some broth, canned tomatoes, added veggies, lots of garlic, rosemary and thyme complete the flavor profile.

seared beef roast Braising is very economical, you don’t have to use an expensive cut of meat, in fact, I used a chuck roast for this recipe, one that I got on sale at Whole Foods and it was just under three pounds.

I like to stud my meat with slices of garlic all over on the top and bottom, salt and pepper both sides then sear the meat until a nice crust forms, this is a key step in braising.

braised beef pot roast

I can’t tell you how good my house smelled while this was simmering in the oven so you’re going to have to try it yourself. I’m sure you could do this in a crock pot but I rarely use one, I’m more of an oven kind of girl myself. All you need is a nice heavy bottomed pot with a tight lid.

braised beef pot roast As the meat breaks down some fat will accumulate but that’s easy to skim off once it cools down or like I said in the beginning you can make this the day before and then the fat will solidify in the fridge overnight which makes it even easier to remove, that is if you have the will power to wait for the next day to eat it!

braised beef pot roast The juices that become the sauce goes perfectly on top of egg noodles, mashed potatoes, or the favorite in my house, polenta. I like to roast my carrots and eat them as a side dish, a little al’dente, but if you prefer you can certainly cook them along with the other vegetables.

braised pot roast with polenta No matter how bad the weather is outside I guarantee this dish will make you feel all warm and cozy inside.

Slow Braised Beef Pot Roast, Italian Style
  • 1 chuck roast, 2½ - 3lb
  • 1 onion, chopped medium
  • 1 14 oz. can of cherry tomatoes, ( or chopped) including juice
  • 1 container of whole crimini mushrooms
  • 1 small roasted red pepper strips
  • 8 garlic cloves, 6 smashed and 2 sliced for studding meat
  • ¾ of a bottle of Muffaletta olive salad, drained of excess oil
  • ½ cup red wine
  • ¾ cup of broth, I used chicken because that's what I had, of course beef broth would work too.
  • rosemary, thyme
  • parsley for garnish
  1. Make slits with a small knife all around the meat then push slices of garlic inside.
  2. Salt and pepper both sides of the meat.
  3. Heat a heavy bottomed pan like cast iron that has a tight lid.
  4. Drizzle some olive oil in the bottom and when almost smoking place meat in and sear it until crust forms on both sides.
  5. Remove meat then set aside.
  6. Add the chopped onion, roasted red pepper strips,6 smashed garlic cloves, a branch of thyme and rosemary and cook until onions caramelize.
  7. Add wine, broth and tomatoes and Muffaletta olive salad.
  8. Nestle your meat right in the center of the liquid, add more rosemary and thyme.
  9. Cover the pot with a tight lid then cook it low and slow at 275 degrees for 3½ to 4 hours, meat must be fork tender.
  10. When I took it out of the oven I placed the mushrooms inside then put the lid back on, they got tender and cooked in a few minutes from all the heat still inside the pot.
  11. Skim off excess fat.
  12. Garnish with parsley and serve over mashed potatoes, egg noodles or polenta.