Braised Chicken With Salami and Olives Recipe (2024)

Used boneless, skinless thighs (3lbs), increased oregano and rosemary, chopped 3/4 of a bulb of fennel, used 1/2 cup kalmatas and some capers instead of green olives, braised on the stove top ~45 min, cooled slightly, and shredded meat. Very good.

Great recipe, DH loved it! I had to use a mix of oil & herb-packed black and green olives with pits: still very flavorful and the texture of the chicken was fine. I would recommend covering the baking dish for the first 45 minutes to keep the veggies from getting too dark and to preserve the moisture. This recipe is a keeper.

bought italian dry salami from deli, 1.25 C roughly equals 1/3 lb or a bit more

Fabulous. Made as written and it was wonderful. Served over a bed of orzo. This dish has more than enough liquid to support cooking pasta in it so next time I will try adding the raw orzo to the roasting pan during the last half hour or so.

Used just over 3 lbs of thighs. Roasted uncovered for only 1 hour (basted after first 30 minutes; chicken was fork-tender with crisp, golden skin by the second 30 minutes). Served with polenta. Incredible!

Shortcut instant pot electric pressure cooker version: saute 10 seasoned chicken thighs for a few mins while cutting ingredients. Throw all ingredients on top of chx as chopped. Mix tomato paste and lemon juice into 1 cup chx broth and pour in. Skip flour. Set to poultry (15 min) and natural release. I used 10 slices of deli Genoa salami cut into squares, a can of pitted green olives from TJ's, and extra lemon instead of wine. Served with pasta. Happily gobbled up by all, incl. picky kids!

Double the ingredients, halve the number of people you eat it with, then you’ll have loads of it and won’t have to share. An absolute winner.

I’ve made this several times and have received nothing but raves from my guests. My only addition -and that because the dish is à cacciatore- sliced crimini mushrooms, added and sautéed after the onions have softened. This enhances what is itself a very rich dish.

Instead of the salami i used 3 strips of left over bacon and good quality chorizo cut into a small dice with great results. Not too salty and the flavor was fantastic.
I also used Mexican oregano because that's what I had.
Lastly; I only had pitted Spanish manzanilla olives stuffed with pimentos. I rinsed them well in cold water and let them sit until I was ready to use them and gave them one additional rinse before adding them.Fantastic recipe with wonderfully layered flavors.

7 minutes a side and then 90 minutes in the oven! In all seriousness? I cut cook time to just over an hour, made the dish with all dark meat, slightly lower heat, yet I found it a bit overcooked. Delicious sauce though. Next time, much shorter cook time.

I didn't leave enough time to make this recipe in the oven, so I ended up simmering it on the stove for for 35 minutes. It was still delicious and everyone had seconds! The sauce is tangy and delicious! I served it with mashed potatoes and broccoli.

This one also works great if you substitute ham for the salami. I used the last bits of a Benton's ham had wonderful results.

Added sliced carrots and mushrooms to give it some more heft and make a hearty one-pot meal. Saved a pan by searing chicken in large Dutch Oven and then making sauce in same pot before adding back chicken and brazing. Excellent, will make again.

Used about 3.5 lb. of chicken thighs (8), one bulb of fennel (instead of a half), and a can of Trader Joe's pitted green olives (I rinsed in case there was too much salt). Everything else was as written in the recipe. The result was delicious! Everyone said to add it to the rotation.

I made it pretty much as per the recipe, only thing I changed was I used the entire fennel bulb (why waste it?), and I omitted the flour. To make up for the flour, I just let it reduce on the stove-top a bit before serving. No need to carb it up any more than necessary. I have to say, this is seriously good!

Loosely followed the recipe but it came out amazing! Made this with Japanese sweet potatoes the salty sweet combo was drool worthy.

Served with roasted squash. Was a perfect pairing.

I made this recipe a while back, and I remember liking it but never really did it again. Today, I made it again but got lazy and jusy made in the stovetop, and it turned delicious. I think the salami I had this time was so much better, and it really made a difference.

Sauce was a little too thick but overall, a great combo! Would reduce the flour or add more broth next time, there certainly will be a next time.

Best recipe on NYtimes. I’ve made this so many times and it’s a crowd pleaser. I use boneless skinless thighs and it’s A

Was planning on Greek Chicken when this gem showed up in my recommendations. I had all of the ingredients on hand, so went for it. I did cook the entire dish in a brasier instead of transferring to a baking dish. Served with zucchini and lemony melting potatoes. We were very pleased and the house smelled great!

The flavors are gorgeous and I absolutely love the sauce. Followed (almost) exactly, made it in a braiser pan and cooked it on the stove after the oven to reduce the sauce a bit more. I used unsalted chicken broth — if I used salted, reducing it more would make it too salty I think. The only ingredient that didn’t work for me was the salami. Next time I’ll try skipping it and adding mushrooms and anchovies for the unami. We served it with polenta. Thanks!! Super fun to make and satisfying.

Wonderful! I was skeptical of the hyperbole in the notes but this dish is a WINNER! Thank you!!

Made this recipe twice. Totally awesome! Even better the second day!!Only three notes:1. Reduce oven temp to 350 degrees.2. Reduce cooking time to one hour3. Baste every 20 minutes.

delicious. made with boneless skinless chicken thighs and breasts, with breasts cut to roughly same size as thighs. did it all in the dutch oven — browned chicken, then made sauce in it, then dumped the chicken in and nestled it in the sauce before putting in the oven. agree on comments about cook time and saltiness: only cooked about an hour and chicken was fall-apart perfect; will skip salting the chicken next time. even with saltiness, everyone loved it. will be part of regular rotation!

Very labor intensive…worth it! Used 3 lbs bone-in thighs. Needed only an hour at 375. Midway basted and added 8oz mini bowties pasta. I was careful to nudge the pasta under liquid. Worked well.

Used 2lbs drumsticks. Cook at 350 for 1 hour, covered with foilIf adding grains, add more liquid than in recipeI didn’t use tomato paste or flour and it was still delicious

Made with boneless, skinless thighs in the Instapot. Followed directions as written, then pressure cooked on High for 20 minutes. Used Meyer lemon and chopped the lemon and added to the mix- this was the perfect addition! Served over pearled farro. Absolutely incredible. Restaurant quality dish, especially the next day leftovers.

I’ve made this great dish probably about a dozen times and take issue with the statement that supermarket quality salami and jarred olives will suffice. High quality dry Italian sausage and great olives such as Castelvetrano absolutely elevate the dish through the roof. Also make sure that some of the sausage browns on the surface of the braise. I want some just thinking about it

Made as written, except reduced cooking time per earlier comments. Uncovered in a 375-degree oven, the chicken was perfect after about 35-40 min. Excellent; will make again.