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Prep Time
5 mins
Total Time
1 h 25 m


1/2 tsp
canola oil
2 mL
chicken thighs, bone in
1/2 tsp
2 mL
pepper to taste
2 cups
reduced sodium chicken broth
500 mL
1 cup
white wine
250 mL
1/2 cup
stuffed Manzanilla olives, drained
125 mL
6 cloves
garlic, whole, peeled
lemon, sliced, ends discarded


Step 1

Preheat oven to 350°F (180°C). In a large non-stick skillet or Dutch oven, heat oil over medium-high heat. Season chicken on both sides with salt and pepper and sear, skin side down, until golden, about 10 min. Turn and cook second side until lightly golden. Transfer chicken to a platter. Discard the fat.

Step 2

Lay chicken, skin side up, back in Dutch oven or in a roasting pan. Mix the broth, 1 cup (250 mL) water and wine, and pour around the chicken. Place olives and garlic around the chicken and lemon slices around and on top.

Step 3

Cover the pot or pan with a lid or foil and braise in the oven 50 min. Remove lid or foil and cook uncovered another 10 min. to lightly crisp the skin. Skim fat from juices before serving. Divide the chicken, lemons and olives among 4 plates and spoon 2 tbsp (30 mL) of cooking juices over top.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Dinner

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
16 g
Saturated Fat:
4 g
5 g
1 g
105 mg
30 g
830 mg
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