Pineapple-Stewed Spring Chicken with Olives, Sweet Pepper & Sage

Servings: 8

Get the Roasting Pan!

Check out this gorgeous branch of fresh pineapple sage leaves with red blossoms sitting beside our warm and welcoming spring chicken. If pineapple sage isn’t up from the ground yet in your area, substitute with any other spring sage and add a couple of fresh pineapple slices when you serve the chicken.



16 medium bone-in chicken thighs, washed and patted dry
1/4 cup olive oil, plus 2 tablespoons
Salt and pepper
2 carrots, cut into 1/4-inch disks
2 ribs celery, sliced into   1/2 -inch pieces
1-1/2 cups roasted bell peppers
1/2 cup sliced green olives
2 large cloves garlic, coarsely chopped
2 medium sweet yellow onions, thinly sliced
2 teaspoons chopped fresh pineapple sage or other sage, plus branches for garnish
1 cup dry white wine
1 cup pineapple juice


Pineapple-Stewed Spring Chicken with Olives, Sweet Pepper & Sage recipe 


Preheat the oven to 375 degrees. Place the chicken thighs in a baking dish coated with Teflon™ non-stick. Using your fingers rub the thighs down with the olive oil. Sprinkle the chicken with a seasoning of salt and pepper. Bake the chicken in the oven for about 30 minutes, just to brown on the outside.

Meanwhile, in a large, high-sided skillet coated with Teflon™ non-stick, heat the 2 tablespoons of olive oil over medium heat, add the carrots, celery, garlic, onions and pineapple sage. Cook, stirring frequently for about 8 minutes to tenderize. 

Pour the wine into the baking pan right after you remove the chicken from the oven. Using a wooden spoon, stir the chicken with the wine. Add the roasted chicken thighs and wine to the skillet. Add the chicken broth and stir well. Bring the liquid to a boil and then turn the heat to a simmer. Cook on low for 1 hour or until the chicken easily falls off the bones. 

Remove the skillet from the heat and immediately stir in the roasted peppers and the olives and serve garnished with fresh sage.