CHICKEN STEW WITH BLACK OLIVES- A ROMANIAN VERSION OF CHICKEN CACCIATORE
This recipe of chicken stew with black olives is a Romanian recipe that originally is made with rabbit meat. It might remind you of the Italian chicken cacciatore recipes. As rabbit meat might not be available everywhere, chicken is the next option in terms of keeping the flavors intact.
Provided by The Bossy Kitchen
Categories Entrees
Time 1h40m
Number Of Ingredients 12
Steps:
- Season chicken with salt, pepper.
- Place a heavy pan on the stove on medium heat and drizzle it with oil.
- If you use chicken parts with the skin on, place chicken skin side down and do not move it until it reaches a deep golden brown and it's easy to turn. Flip the chicken on the other side and brown it as well. Remove the chicken and set aside.
- Add to the pan the chopped onion.
- Saute the onion until becomes translucid and develops flavor. Add the water(or chicken broth) and lower the heat to medium low. Return the meat to the pan and let it simmer until the chicken is tender.
- Meanwhile. preheat oven to 350F/180C.(We will finish the stew in the oven later)
- Add to the pan the olives, bay leaves, thyme, black peppercorns and the slices of lemon and continue to simmer everything for few more minutes.
- Meanwhile, mix together tomato paste, wine and mustard.
- Pour the mixture over the chicken.
- Season with salt and pepper(We did not add salt at the beginning, because the olives are already salty).
- Place the pan in the oven and bake it for about 20 minutes, so the tomato sauce forms. It is ready when you see the oil rising on top of the sauce. If you feel that the sauce is too thick, a little bit of water or broth can be added.
- This stew, originally, is served cold as a main dish(great in summer) but can be served also warm.
- Serve it with rustic bread to dip in the sauce.
Nutrition Facts : Calories 593 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 191 milligrams cholesterol, Fat 37 grams fat, Fiber 3 grams fiber, Protein 48 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 484 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
CHICKEN AND OLIVES
The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
- Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
- Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
- Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
- Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
- Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 6.7 g, Cholesterol 206.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 69.1 g, SaturatedFat 10.4 g, Sodium 901.3 mg, Sugar 0.4 g
PAN SEARED CHICKEN WITH OLIVES
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the chicken: Using a meat mallet, evenly pound the chicken breast halves between 2 sheets of plastic wrap to 1/4-inch thickness. Put the chicken into a heavy resealable bag or 9-by-13-inch baking dish. Add the oil, parsley, shallots and garlic; sprinkle the chicken with salt and pepper and mix in the bag or toss in the baking dish until the chicken is coated in the marinade. Let stand at room temperature for 30 minutes.
- Using tongs, remove the chicken from the marinade, allowing the oil to drain. (It's ok if some of the garlic and shallots still cling to the chicken.) Discard the marinade.
- Heat 2 tablespoons oil in a large (12- to 14-inch) skillet over medium-high heat until it shimmers. Add the chicken breasts, 2 at a time, being sure to space them out in the skillet. (Avoid over-crowding, or you won't get a good sear.) Sear until light golden on the first side, 3 to 4 minutes. Flip and sear on the other side until the chicken is cooked through, 3 to 4 minutes more. Transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Cook the remaining 2 chicken breasts, adding another tablespoon of oil if needed. Reserve the skillet for the sauce.
- For the pan sauce: In a small bowl, combine the tomatoes, basil if using and the garlic; season with salt and pepper and toss to combine. Set aside.
- Pour out all but 2 tablespoons oil from the skillet. If the skillet is dry and more oil is needed, add about 2 tablespoons. Over medium heat, add the olives and shallots and cook until softened, about 3 minutes. Add the vinegar and cook, scraping up any browned bits in the skillet. Whisk in the chicken broth and any pan juices the chicken released on the platter and bring to a simmer. Cook until the liquid has reduced by half. Stir in the mustard, add the seasoned tomatoes and cook, stirring, until heated through, about 1 minute; season with salt and pepper if needed.
- Spoon the sauce over the chicken on the platter, garnish with chopped herbs if using and serve immediately with the Winter Greens Salad on the side if desired.
- Put the arugula, frisee and radicchio into a salad bowl and toss to combine. Drizzle the vinegar over the greens and toss until coated; drizzle the oil over the top and toss again. Add the cheese, season with salt and pepper and toss until well combined. Serve immediately.
CHICKEN AND RICE WITH OLIVES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, celery and a pinch of salt and cook, stirring occasionally, until softened, 5 minutes. Stir in 3 minced garlic cloves and 1 tablespoon oregano; cook 30 seconds.
- Add the rice, olives, lemon quarters, 1 1/2 cups water and 1 teaspoon salt to the pan. Bring to a boil, then reduce the heat to low and stir. Cover and simmer until the liquid is absorbed and the rice is tender, about 17 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook, turning once, until browned, about 8 minutes. Add the remaining 2 minced garlic cloves and 1 tablespoon oregano and cook, stirring, until the garlic is softened, about 10 seconds. Add the lemon juice and scrape up any browned bits with a wooden spoon. Add the chicken broth, bring to a simmer and cook until reduced by about half and the chicken is cooked through, about 5 minutes.
- Fluff the rice with a fork. Divide among plates, top with the chicken and pan juices and sprinkle with the chives.
Nutrition Facts : Calories 500, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 133 milligrams, Sodium 953 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Protein 34 grams, Sugar 2 grams
SKILLET CHICKEN WITH OLIVES
While I was visiting my cousin Lilliana in Italy, she made this heavenly chicken for lunch. Now it's a family favorite stateside, too. -Rosemarie Pisano, Revere, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with rosemary, pepper and salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides., Add olives, wine and, if desired, capers. Reduce heat; simmer, covered, 2-3 minutes or until a thermometer inserted in chicken reads 170°.
Nutrition Facts : Calories 237 calories, Fat 15g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 571mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
CHICKEN WITH TOMATOES AND OLIVES
This dish is somewhat reminiscent of a Mediterranean chicken dinner I had at a restaurant once. Very delicious, easy to make, and enjoyed by our family.
Provided by TasteTester
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
- Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F).
- To serve place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken Sprinkle with parsley and serve.
CHICKEN & OLIVE CASSEROLE
A simple midweek chicken stew with rich tomato, olive and caper sauce. Serve with rice or bread
Provided by Angela Boggiano
Categories Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan or flameproof casserole dish on a medium heat, add the onion and cook for a few mins. Add the garlic and cook for 1 min more. Remove the onion and garlic from the pan and set aside on a plate.
- Turn up the heat, add the chicken and cook for a few mins each side until golden.
- Return the onion and garlic to the pan with the remaining ingredients. Cover and cook for 20 mins until the chicken is cooked through, juicy and tender, and the sauce is rich and thickened. Serve with rice.
Nutrition Facts : Calories 373 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium
ROAST CHICKEN WITH BLACK OLIVES
Provided by Isabella DeFazio
Categories Chicken Olive Roast Bon Appétit
Yield Serves 2 to 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Combine garlic, sage and pepper in small bowl. Brush chicken with oil. Sprinkle with garlic mixture. Place in baking pan. Bake chicken 30 minutes. Reduce oven temperature to 325°F. Add olives to pan. Pour wine over chicken. Continue baking until juices run clear when chicken is pierced in thickest part of thigh and legs can be moved easily, basting chicken with pan juices, about 40 minutes. Transfer chicken to platter. Surround with olives using slotted spoon. Degrease pan juices. Pour juices over chicken and serve.
CROCK POT CHICKEN AND RICE WITH BLACK OLIVES
Make and share this Crock Pot Chicken and Rice With Black Olives recipe from Food.com.
Provided by Mark H.
Categories Chicken Breast
Time 9h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in skillet and brown chicken over medium heat.
- While chicken is browning, make the sauce by combining onion, garlic, chicken broth, sherry, Tabasco, bay leaf, and thyme in a mixing bowl.
- Remove browned chicken from skillet and season to taste with salt and pepper.
- Add chicken to crock pot and cover with sauce.
- Cover and cook on low for about 8 hours.
- Remove chicken and turn crock pot to High.
- Thoroughly mix corn starch and water, then add to crock pot liquid.
- Place cover over the crock pot so that lid is slightly ajar and cook until sauce thickens, about 20-30 minutes.
- Add olives to thickened sauce.
- Place chicken on a bed of rice and cover with sauce.
SEARED CHICKEN WITH SALAMI AND OLIVES
Salami and olives, stars of the charcuterie board, make this any-night chicken dinner something special. Ingredients cured in salt like bacon, salami, olives, capers and anchovies are powerhouses of umami and flavor, two things cooks aim to develop. Salami is also packed with fatty richness, so when crisped, its seasoned fat turns plain old water into a brawny pan sauce. If you find your olive-salami sauce is too salty, balance the salinity with sweetness in the form of honey or brown sugar. (For a similar longer-cooking dish, check out Donald Link's braise.)
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- If you're using chicken breasts, pound to an even 1/2-inch thickness with a heavy skillet or meat pounder. In a large (12-inch) skillet, heat the olive oil over medium-high. Season the chicken lightly with salt and pepper. Working in batches if necessary to avoid crowding the pan, add the chicken to the skillet and cook until browned underneath, about 5 minutes. Flip and cook until cooked through, 2 to 5 minutes. (Breasts will be done before thighs.)
- While the chicken's cooking, place 1 cup of water near the stove. (You'll need it in the next step.) Transfer the cooked chicken to a plate, leaving the skillet over the heat.
- Reduce the heat to medium. Add the salami and a few generous grinds of pepper. Cook, stirring, until browned and crisp, 3 to 5 minutes. Add the shallot and cook until softened, 1 to 2 minutes. Add the water, increase heat to a simmer and cook, scraping up browned bits, until reduced by half, 3 to 5 minutes. Add the olives, chicken and any juices from the plate. Simmer until the chicken is warmed through, 1 to 2 minutes.
- Transfer the chicken to serving plates. Remove the skillet from the heat and stir in the butter until incorporated. Taste the sauce; if it's too salty, add honey or brown sugar to taste. Spoon the sauce over the chicken.
ROAST CHICKEN WITH BLACK OLIVES
Provided by Colette Rossant
Categories dinner, roasts, main course
Time 2h
Yield Six to eight servings
Number Of Ingredients 8
Steps:
- Remove the pieces of fat inside the chicken. Place the fat with the chicken's liver, the marjoram, tarragon, black olives and brandy in a food processor. Process until all the ingredients are pureed. Remove to a bowl; add salt and pepper to taste.
- Wipe the chicken inside and out with a paper towel. With your fingers, separate the breast skin from the meat. Spoon some of the fat mixture under the breast skin.
- Place the chicken in a roasting pan. Sprinkle it with salt and pepper and then brush it with the soy sauce. Add three cups of water to the pan and bake in a 375-degree oven for one and one-half hours or until the juices run clear when the thigh is pierced with a fork.
- Remove the chicken from the baking pan. Carve the chicken and arrange the pieces on a serving platter. Garnish with parsley sprigs. Pour the cooking liquid in a gravy boat and serve along with the chicken.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 8 grams, Sodium 519 milligrams, Sugar 0 grams
More about "chicken and black olives recipes"
QUICK MEDITERRANEAN CHICKEN WITH OLIVES RECIPE (30 …
From easycookingwithmolly.com
EASY TO MAKE CHICKEN WITH BLACK AND GREEN OLIVES RECIPE
From thegreekfood.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
10 BEST CHICKEN BLACK OLIVES RECIPES | YUMMLY
From yummly.com
CHICKEN WITH TOMATOES AND OLIVES RECIPE - ADD A PINCH
From addapinch.com
CHICKEN, SAUSAGE, AND BLACK OLIVES RECIPE - PEG'S …
From pegshomecooking.com
CHICKEN IN LEMON SAUCE WITH OLIVES - THE VIEW FROM …
From theviewfromgreatisland.com
PASTA WITH CHICKEN AND OLIVES - JAMIE GELLER
From jamiegeller.com
CHICKEN WITH FETA AND BLACK OLIVES - HEALTHY EATING FOR FAMILIES
From healthyeatingforfamilies.com
ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES
From theendlessmeal.com
MEDITERRANEAN BAKED CHICKEN THIGHS WITH KALAMATA OLIVES RECIPE
From feedmephoebe.com
TUSCAN CHICKEN THIGHS WITH BLACK OLIVES AND CAPERS
From canadianliving.com
10 BEST CHICKEN BLACK OLIVES RECIPES | YUMMLY
From yummly.com
CHICKEN WITH BLACK OLIVES - THERESCIPES.INFO
From therecipes.info
ONE POT CHICKEN WITH OLIVES AND MUSHROOMS - TEASPOON OF SPICE
From teaspoonofspice.com
CHICKEN WITH OLIVES - THE PIONEER WOMAN
From thepioneerwoman.com
CHICKEN THIGHS WITH BLACK OLIVES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHICKEN WITH OLIVES - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
ITALIAN-STYLE CHICKEN WITH OLIVES | ITALIAN RECIPES | GOODTOKNOW
From goodto.com
BEST CHICKEN SPAGHETTI WITH BLACK OLIVES RECIPE - HOW TO MAKE …
From food52.com
BAKED CHICKEN WITH BLACK OLIVES RECIPE : SBS FOOD
From sbs.com.au
MEDITERRANEAN CHICKEN WITH OLIVES AND ORANGES
From justalittlebitofbacon.com
CHICKEN WITH ORANGE AND BLACK OLIVES | FOOD | THE GUARDIAN
From theguardian.com
20 RECIPES THAT USE A CAN OF BLACK OLIVES | ALLRECIPES
From allrecipes.com
CHICKEN SUPREME WITH BLACK OLIVES - CALIFORNIA RIPE OLIVES
From calolive.org
CHICKEN THIGHS WITH BLACK OLIVES & RED PEPPERS RECIPE
From myrecipes.com
EASY ONE PAN GREEK CHICKEN WITH OLIVES - NOURISH AND FETE
From nourish-and-fete.com
MEDITERRANEAN CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
CHICKEN AND OLIVES RECIPE - EASY KITCHEN
From easykitchen.com
CHICKEN MARBELLA STORY - EASY CHICKEN RECIPES
From easychickenrecipes.com
CHICKEN WITH TOMATOES AND BLACK OLIVES - A MOTHER IN ISRAEL
From amotherinisrael.com
CHICKEN WITH OLIVES & MUSHROOMS - RECIPE - DIET DOCTOR
From dietdoctor.com
CHICKEN CACCIATORE WITH BLACK OLIVES - SIP AND FEAST
From sipandfeast.com
CHICKEN AND OLIVE RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CHICKEN SUPREME WITH BLACK OLIVES RECIPE - EASY KITCHEN
From easykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love