Juicy chicken thighs baked with sweet dates, briny olives, cherry tomatoes, and capers in a fragrant white wine sauce.
An easy, one-pan Mediterranean chicken recipe that’s full of flavor and ready for any occasion — from cozy family dinners to special gatherings.
Especially delicious when cooked in an Emile Henry ceramic braiser – it’s my absolute favorite in the kitchen! You can find it here:
Emile Henry Made in France SUBLIME Ceramic Braiser 4Qt|Graphite
You can also use any oven-safe skillet with a lid.
Ingredients (Serves 4–6)
- 6 medium bone-in, skin-on chicken thighs
- Salt & black pepper
- 1 ½ tsp olive oil
- 9 garlic cloves, halved lengthwise
- 2–3 shallots, sliced
- 3–4 stems fresh tarragon (leaves only)
- 240 ml / 1 cup dry white wine
- 1 tsp fresh thyme leaves
- 5 tbsp capers, drained
- 250–300 g / 1 ½ cups cherry tomatoes
- 200 g / 1 cup green olives
- 8 Medjool dates, pitted & quartered
- Lemon wedges (for serving)
Cooking Time: 45–50 min at 400°F / 200°C
Instructions:
- Preheat oven to 400°F / 200°C. Soak dates in hot water 5 min, drain.
- Pat chicken dry, season with salt & pepper.
- Heat oil in an oven-safe skillet, sear chicken skin-side down 4 min, then flip and sear 3–4 min.
- Arrange garlic, shallots, capers, tomatoes, olives, and dates around chicken. Sprinkle thyme.
- Pour wine along skillet edge, add half the tarragon.
- Cover and bake 30 min. Uncover, bake 15–20 min more until golden.
- Garnish with remaining tarragon, serve with basmati rice or fresh baguette. Spoon pan juices over before serving, add lemon wedge.
