Chicken And Olives Recipes

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QUICK MEDITERRANEAN CHICKEN WITH OLIVES RECIPE



Quick Mediterranean Chicken with Olives Recipe image

Quick Mediterranean Chicken with Olives Recipe: an easy and flavorful Mediterranean Chicken recipe using chicken, olives, rosemary, oregano, white wine/chicken stock with butter. Serve with toasted garlic bread for a perfect meal combo. Glutenfree and under 30 minutes meal.

Provided by Molly Kumar

Categories     Entree, brunch

Time 22m

Number Of Ingredients 16

1 Tsp Dried Rosemary, crushed
1 Tsp Dried Oregano, crushed
2 Sprigs Fresh Rosemary
1/4 Tsp Cayenne
1/2 Tsp Salt
4 Chicken Breasts, boneless and skinless (you can use chicken thighs with bones too)
1/2 Cup Green Olives with Pimento, roughly chopped
1/2 Cup Black Olives, roughly chopped
1 Medium Red Onion, thinly chopped
3-4 Garlic Cloves, smashed
2 Tbsp Olive Oil
2 Tbsp Butter
1/4 Cup Chardonnay Wine (can substitute with chicken/vegetable broth)
1/4 Cup Olives Brine
2 Tbsp Parsley, chopped
1 Large Lemon, sliced

Steps:

  • In a small bowl, add the Seasoning ingredients (rosemary, oregano, salt and cayenne) and mix together. Keep aside.
  • Now take a clean plate and place the chicken breasts on it.
  • Season the chicken breasts on both sides and let it rest for 5 minutes.
  • Heat a large pan/skillet and add olive oil.
  • Now add the seasoning chicken breasts (all 4) and saute for 2-3 minutes each side till they are fully cooked (they would turn golden brown once cooked).
  • Remove the chicken over kitchen/paper towel.
  • Heat the same pan with leftover olive oil and add smashed garlic.
  • Add chopped red onion and saute for 2 minutes till the onions are golden brown and caramelized.
  • Now add the olives (black and green) and saute.
  • Add a sprig of fresh rosemary and saute everything.
  • Add cooked some more olives, butter, and olive brine. Saute and cook for another minute.
  • Add the chopped lemons and saute
  • Now add the cooked chicken and saute everything.
  • Let this cook for 2 minutes.
  • Add the white wine or chicken/veggie stock (whatever you are using). Stir and let this cook for 2 minutes.
  • Finally, add chopped parsley and chopped rosemary sprig.
  • Give everything a good mix and turn off the heat.
  • Transfer to a serving bowl and add serve hot.

Nutrition Facts : Calories 330 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 110 milligrams cholesterol, Fat 48 grams fat, Fiber 6 grams fiber, Protein 77 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 500 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 31 grams unsaturated fat

SKILLET CHICKEN WITH OLIVES



Skillet Chicken with Olives image

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

4 boneless skinless chicken thighs (about 1 pound)
1 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup pimiento-stuffed olives, coarsely chopped
1/4 cup white wine or chicken broth
1 tablespoon drained capers, optional

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 AND OLIVES



Chicken and Olives image

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

4 boneless chicken breast halves with skin
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons herbes de Provence
2 tablespoons olive oil
¼ cup sliced shallots
½ cup pitted and sliced green olives
½ cup brine-cured pitted olives, such as Kalamata, halved lengthwise and brine reserved
1 cup chicken broth
1 lemon, zested and juiced
½ teaspoon cumin
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons cold butter, cut into four pieces

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



Pan Seared Chicken with Olives image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 29

Four 8-ounce boneless, skinless chicken breast halves
1/2 cup extra-virgin olive oil, plus more for searing
2 tablespoons finely minced fresh flat-leaf parsley
2 tablespoons minced shallots (about 1 small)
1 clove garlic, finely minced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup cherry tomatoes, halved
2 teaspoons finely sliced fresh basil, optional
1 small clove garlic, minced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, if needed
1/2 cup pitted kalamata olives, coarsely chopped
1 1/2 teaspoons minced shallots (about 1/2 small)
1/4 cup sherry vinegar
1/2 cup chicken broth (store-bought or homemade)
1 tablespoon Dijon mustard
Chopped fresh herbs, such as parsley, basil and chives, for garnish, optional
Chopped fresh herbs, such as parsley, basil and chives, for garnish, optional
Winter Greens Salad, recipe follows, for serving, optional
1 cup wild arugula leaves
1 cup torn frisee leaves
1 cup thinly sliced radicchio (about 1/4 head)
1 1/2 teaspoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 cup finely grated Pecorino Romano
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

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.

OLIVE CHICKEN I



Olive Chicken I image

A tasty, lemony, Moroccan dish that goes well with rice. Note: Be careful with the salt as the olives are already salty.

Provided by NIBLETS

Categories     World Cuisine Recipes     African     North African     Moroccan

Yield 5

Number Of Ingredients 10

1 (2 to 3 pound) whole chicken, cut into pieces
2 tablespoons vegetable oil
2 onions, chopped
salt to taste
ground black pepper to taste
½ teaspoon ground ginger
½ teaspoon paprika
1 pound pitted green olives
1 lemon, juiced
2 cups water

Steps:

  • Heat oil in a large saute pan. Add onions, and sprinkle with ginger and paprika. Saute until onions are golden.
  • Place chicken on top of onions. Add about 1 to 2 cups of water, lemon juice, salt, pepper, and olives. Cook about 1 hour, or until the chicken is tender.

Nutrition Facts : Calories 665.2 calories, Carbohydrate 7.9 g, Cholesterol 170.3 mg, Fat 51.4 g, Fiber 2.8 g, Protein 44.3 g, SaturatedFat 11.8 g, Sodium 2340.6 mg, Sugar 2.2 g

BRAISED CHICKEN WITH LEMON AND OLIVES



Braised Chicken With Lemon and Olives image

A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.

Provided by David Tanis

Categories     dinner, lunch, roasts, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 11

8 chicken thighs, skin-on and bone-in, about 3 1/2 pounds
Salt and pepper
1/2 teaspoon red pepper flakes
6 garlic cloves, minced
1/2 teaspoon crushed fennel seeds
1 tablespoon roughly chopped rosemary
1 tablespoon olive oil
2 Meyer lemons, cut in wedges
1 cup flavorful olives with pits, a mixture of black and green, about 1 pound
1 cup chicken broth
3 tablespoons chopped parsley

Steps:

  • Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
  • Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
  • Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 510, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN & OLIVE CASSEROLE



Chicken & olive casserole image

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

2 tbsp olive oil
1 large onion , finely chopped
2 garlic cloves , finely sliced
8 large boneless, skinless chicken thighs
1 large rosemary sprig, leaves picked and finely chopped
2 tbsp sundried tomato paste
2 x 400g cans chopped tomatoes
1 tbsp clear honey
100g pitted green and black olive with herbs
2 tbsp caper
small bunch flat-leaf parsley , roughly chopped
rice , to serve

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

LEMON AND OLIVE CHICKEN



Lemon and Olive Chicken image

It takes just a few minutes more to make a big batch of this Mediterranean-style chicken than it does to prepare a small one. Eat half now; freeze the rest.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 10

8 bone-in chicken breast halves
Salt and pepper
3 tablespoons olive oil
2 lemons
2 onions, chopped
4 cloves garlic, minced
1 cup green olives, pitted and halved
2 cups chicken stock or reduced-sodium broth
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper

Steps:

  • Sprinkle chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. In two batches, sear chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer chicken to a plate.
  • Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add remaining 1 tablespoon oil. Add onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce heat, and simmer for 10 minutes.
  • Put chicken on top of vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, and simmer until chicken is just cooked through, about 15 minutes.

Nutrition Facts : Calories 303 g, Fat 16 g, Protein 34 g

CHICKEN AND OLIVES



Chicken and Olives image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups olive oil
One 3 1/2-pound fryer chicken, cut into 8 pieces
Freshly ground black pepper
1/2 cup thinly sliced celery, about 1 stalk
2 garlic cloves, minced
1 1/2 cups dry white wine
3 cups chicken stock (preferably low-sodium)
1 1/2 tablespoons red wine vinegar
12 green Sicilian olives, pitted
2 tablespoons finely chopped thyme leaves, plus sprigs for garnish
4 tablespoons unsalted butter
Kosher salt

Steps:

  • In a deep skillet or pot large enough to hold the chicken pieces, heat the oil over medium-high heat until just starting to smoke. Pat the chicken dry, season it with pepper, and place it in the hot oil. When the chicken is browned, turn it over and brown the other side. Set the chicken aside.
  • Very carefully, as it is very hot, pour out all but 2 tablespoons of the oil. Add the celery and the garlic. Over medium-high heat, lightly brown the garlic, but do not burn it, or it will taste bitter. Add the wine, chicken stock, vinegar, olives, and thyme. Raise the heat to high and bring to a boil. Reduce the liquid for 2 to 3 minutes. Add the chicken back. Add the butter and reduce, about 15 to 30 minutes. Check the sauce for seasoning and adjust with salt, pepper or vinegar.
  • Plate the chicken, drizzle with the sauce, and serve, garnished with thyme.

CHICKEN AND OLIVES (CROCK POT)



Chicken and Olives (Crock Pot) image

Make and share this Chicken and Olives (Crock Pot) recipe from Food.com.

Provided by southern chef in lo

Categories     Chicken

Time 9h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 lbs fryer, cut up into serving pieces
salt and pepper
1 garlic clove, minced
1 large onion, chopped
2 bay leaves
1 cup beer
1 (8 ounce) can tomato sauce
1/2 cup pimento stuffed olive
fluffy rice

Steps:

  • Rinse the chicken pieces and pat dry; lightly season with salt and pepper.
  • Combine all the ingredients except the chicken and the rice in the crock pot; stir well.
  • Add the chicken pieces to the crock pot, coating well; be sure all pieces are moistened.
  • Cover and cook on low for 6 to 9 hours.
  • Serve chicken and sauce over hot fluffy rice.

SEARED CHICKEN WITH SALAMI AND OLIVES



Seared Chicken With Salami and Olives image

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

1 1/2 to 2 pounds boneless, skinless chicken breasts or thighs, patted dry
2 tablespoons extra-virgin olive oil
Kosher salt (Diamond Crystal) and black pepper
4 ounces salami, coarsely chopped (about 1 cup)
1 large shallot, coarsely chopped
1 cup pitted, halved olives, preferably a mild green olive like Castelvetrano or Picholine (see Tip)
1/2 tablespoon cold unsalted butter
Honey or light or dark brown sugar, to taste

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.

CHICKEN WITH GREEN OLIVES



Chicken with Green Olives image

Make and share this Chicken with Green Olives recipe from Food.com.

Provided by evelynathens

Categories     Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
3 lbs chicken, cut into 8 pieces
1/4 cup minced onion
4 cloves garlic, minced
2 bay leaves
salt and pepper
1 cup dry red wine
1/4 cup tomato paste
2 teaspoons paprika
2 cups chicken broth
1/2 cup green olives, pitted
minced fresh parsley

Steps:

  • Heat oil in heavy, large skillet over medium-high heat.
  • Pat chicken dry.
  • Add to skillet and brown well on all sides.
  • Add onion, garlic, bay leaves and season to taste.
  • Cook 2 minutes.
  • Pour in wine and cook until evaporated.
  • Blend in tomato paste and paprika.
  • Reduce heat to low.
  • Add broth; cover and cook 15 minutes.
  • Add olives and cook until chicken is tender, about 10 minutes.
  • Garnish with parsley.
  • Great served with egg noodles or mashed potatoes.

Nutrition Facts : Calories 415.7, Fat 27.6, SaturatedFat 7, Cholesterol 103.5, Sodium 614, Carbohydrate 5.6, Fiber 1.3, Sugar 2.2, Protein 28.2

ROASTED CHICKEN WITH OLIVES, LEMON, AND GARLIC



Roasted Chicken with Olives, Lemon, and Garlic image

Think there's no way to improve upon perfectly roasted chicken? Think again. At Herbsaint we would have to appoint someone to guard the pans while these birds cooled, or they would all end up wingless! In this recipe, the addition of rosemary, garlic, lemon, and olives perfumes the meat and suggests a world of accompaniments: steamed artichokes, just-cooked angel hair pasta, fluffy couscous, a salad of pungent greens with crusty bread for sopping up the juices. When it comes to wine, consider serving a rosé or a white from the Rhone valley.

Yield makes 4 servings

Number Of Ingredients 9

1 chicken (2 1/2 to 3 pounds)
2 lemons, zested and quartered
12-15 garlic cloves, crushed and peeled
3 tablespoons olive oil
Salt and pepper
Crushed red pepper flakes
6-8 sprigs rosemary (strip half the sprigs of their leaves and chop coarsely)
1 medium onion, peeled and cut into 8 wedges
1 cup pitted kalamata or picholine olives, or a combination of both

Steps:

  • Preheat the oven to 450°F. Place a 13 × 9-inch roasting pan in the oven.
  • Rinse the chicken and use paper towels to pat it dry, inside and out. Squeeze 1 of the lemon quarters over the skin and rub the juice around with your fingers. Using your fingers to gently separate the skin from the breast, place a couple of the garlic cloves and some of the lemon zest under the skin of the breast on each side. Let it sit about 10 minutes, then pat the bird dry again, rub the skin with 2 tablespoons olive oil, and season with the salt, pepper, red pepper, and some of the chopped rosemary. Make an incision on the inside of each thigh and insert a garlic clove. Place 3 of the garlic cloves in the cavity, along with the rosemary sprigs and 2 of the lemon quarters.
  • You may tie the legs together over the cavity, if you like. Place the chicken breast side up in the preheated roasting pan. Bake for about 30 minutes, watching to make sure the chicken starts to brown. Carefully loosen the chicken from the pan with a spatula and turn it over to brown the underside.
  • At this point, lower the oven heat to 400°F. Add the remaining tablespoon olive oil to the pan, then scatter the onion, olives, remaining garlic, lemon quarters and zest, and chopped rosemary around the chicken and cook for about 15 minutes. Turn the chicken over again and stir the onion, olives, and garlic around a little. Cook another 10-15 minutes to re-crisp the skin.
  • When the chicken is a deep golden brown, remove it from the oven and let it sit for about 5 minutes. Transfer the chicken to a plate and collect any juices that drain. Tilt the roasting pan and spoon off the fat, if desired. Stir the olives, onion, and lemon around, pressing on the lemon a little to extract the juice. Add the chicken juices to the pan and scrape the brown bits off the bottom of the pan to incorporate them into the mixture. Spoon the juicy olive-onion mixture around the chicken and serve.

ONE-DISH BAKED CHICKEN WITH TOMATOES AND OLIVES



One-Dish Baked Chicken with Tomatoes and Olives image

This toss-it-all-in-a-baking-dish chicken dinner is the hands-off summer recipe we all need.

Provided by Chris Morocco

Categories     Chicken     Bon Appétit     Olive     Tomato     Quick & Easy     Dinner     One-Pot Meal     Summer     Wheat/Gluten-Free     Dairy Free

Yield 4 servings

Number Of Ingredients 10

9 garlic cloves, divided
1 teaspoon Aleppo-style pepper or 1/2 teaspoon crushed red pepper flakes
1 teaspoon soy sauce
4 tablespoons olive oil, divided, plus more for drizzling
1 (3 1/2-4-pound) chicken, quartered
Kosher salt, freshly ground pepper
2 pounds tomatoes of all sizes, halved, quartered if large
3 sprigs thyme
1/3 cup Castelvetrano or Picholine olives, pitted
1 baguette, halved lengthwise

Steps:

  • Place a rack in top third of oven; preheat to 450°F. Finely grate 1 garlic clove into a small bowl and toss with Aleppo-style pepper, soy sauce, and 1 Tbsp. oil. Rub all over chicken, then season with salt and black pepper.
  • Toss tomatoes, thyme, olives, 3 Tbsp. oil, and remaining 8 garlic cloves in a 3-qt. baking dish; season with salt and black pepper. Arrange chicken on top of tomato mixture and roast until deeply browned and cooked through, 40-50 minutes. When chicken is about 5 minutes from being done, drizzle baguette with oil and season with salt. Place in oven directly on rack next to chicken and toast until golden and crisp, about 5 minutes. Slice each piece in half. Transfer chicken to a cutting board and let rest 10-15 minutes.
  • Carve chicken as desired and serve piled atop toast with tomato mixture and pan juices spooned over.

CHICKEN WITH TOMATO & OLIVES



Chicken with tomato & olives image

A quick and easy one-pot dish for summer - great for using up leftover cooked chicken

Provided by Jane Hornby

Categories     Dinner, Lunch, Main course

Time 25m

Number Of Ingredients 8

20g pack basil
2 tbsp oil
2 garlic cloves , thinly sliced
2 x 400g or 14oz cans cherry tomatoes
1 tsp sugar
handful olives
sliced meat from a whole cooked chicken , plus any juices
crusty bread , to serve

Steps:

  • Finely chop the stalks from a 20g pack basil and shred most of the leaves. Heat 2 tbsp oil in a medium frying pan, then soften 2 thinly sliced garlic cloves and the basil stalks for 3 mins.
  • Tip in 2 x 400g cans cherry tomatoes, 1 tsp sugar and the shredded basil. Bring to a boil, then simmer for 15 mins until reduced and saucy. Season. Add a handful olives, the sliced meat from a whole cooked chicken and any juices. Gently stir. Simmer for 2 mins, scatter with basil leaves, then serve with crusty bread.

Nutrition Facts : Calories 531 calories, Fat 32 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 52 grams protein, Sodium 1.4 milligram of sodium

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CHICKEN WITH OLIVES AND DATES | MIDWEST LIVING
chicken-with-olives-and-dates-midwest-living image
Step 1. Preheat oven to 375°. Season chicken on both sides with salt and pepper. In an extra-large oven-safe skillet, melt butter over medium-high. Add chicken thighs; cook until nicely browned, about 4 minutes per side. (If you …
From midwestliving.com


ONE-DISH BAKED CHICKEN WITH TOMATOES AND OLIVES …
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2017-05-16 Place a rack in top third of oven; preheat to 450°. Finely grate 1 garlic clove into a small bowl and toss with Aleppo-style pepper, soy sauce, and 1 Tbsp. oil. Rub all over chicken, then season ...
From bonappetit.com


10 BEST CHICKEN THIGHS WITH GREEN OLIVES RECIPES
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2022-07-09 Shandy Braised Chicken with Mushrooms and Green Olives A Farm Girl's Dabbles. onions, kosher salt, thyme leaves, canola oil, low sodium chicken broth and 10 more.
From yummly.com


PASTA WITH CHICKEN AND OLIVES - JAMIE GELLER
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2018-07-03 1. Cook pasta according to package instructions. 2. In a resealable plastic bag, place chicken, lemon juice, rosemary, and garlic; seal and let sit for 10 minutes. 3. In a large sauté pan, heat oil over medium heat. Remove …
From jamiegeller.com


ONE-PAN CHICKEN AND RICE WITH OLIVES AND LEMON
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2020-03-11 Flip the chicken and cook until golden brown on the second side, 3 to 4 minutes more. Transfer the chicken to a plate. Add the onion to the skillet and cook until softened, about 7 minutes. Add the garlic and olives and cook …
From thekitchn.com


SKILLET LEMON CHICKEN WITH OLIVES AND HERBS - SKINNYTASTE
2017-02-17 Heat the oil in a 10 inch cast iron skillet over medium-high heat. Season chicken with salt and pepper then sprinkle with flour. When oil is hot, sear chicken about 3 minutes on each side. Add garlic, wine, lemon zest, lemon juice, thyme and olives. Top with lemon slices if desired, transfer the pan to the oven and bake about 10 minutes, until ...
From skinnytaste.com


MEDITERRANEAN CHICKEN WITH OLIVES - DELALLO
Preheat oven to 400˚F. In a small mixing bowl, combine lemon juice, olive oil and garlic. Use a resealable plastic bag or a deep dish to marinate chicken breasts. Make sure they are completely coated. Allow chicken to marinate for about 20 minutes. Meanwhile, prepare a deep baking dish with a thin layer of olive oil.
From delallo.com


CHICKEN WITH OLIVES AND LEMONS RECIPE | MYRECIPES
Step 1. Preheat oven to 400°. Advertisement. Step 2. Combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Shake to coat chicken. Marinate 15 minutes at room temperature. Arrange chicken mixture in a broiler-safe 11 x 7–inch glass or ceramic baking dish coated with cooking spray.
From myrecipes.com


CHICKEN WITH OLIVES - LIFE, LOVE, AND GOOD FOOD
2022-03-31 STEP 1 | Season and sear the meat. Mix the seasoning blends in separate bowls and pat the bone-in thighs with a paper towel until dry. Sprinkle the first mixture evenly over one side, then flip and coat the other side with the second mixture. Place the chicken, skin-side down, in a hot skillet with oil.
From lifeloveandgoodfood.com


ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES
2018-02-17 Remove the chicken from the pan. (While the chicken is cooking, prep the rest of the ingredients.) 2 teaspoons olive oil, 8 chicken thighs, Salt and pepper. Pour out all but a few teaspoons of the oil. Add the onion to the pan and let it cook until soft, about 3-4 minutes. Add the garlic and cook for 1 minute more.
From theendlessmeal.com


CHICKEN WITH OLIVES AND PINE NUTS - LIDIA
Directions. You will need a 12-inch cast-iron or other heavy skillet or sauté pan, with a cover and an olive pitter. Rinse the chicken pieces, and pat dry with paper towels. Trim off excess skin and all visible fat. Cut drumsticks off the thighs; cut breast halves into two pieces each. Season the chicken all over with the salt.
From lidiasitaly.com


MEDITERRANEAN CHICKEN WITH OLIVES AND ORANGES
2017-04-23 Heat the olive oil in a large skillet over medium high heat. Once it's shimmery, add the chicken, browning it on both sides until it's cooked through, 2-3 minutes per side. Remove the chicken to a plate. Reduce the heat to low. Add the garlic, shallots, paprika, and smoked paprika and saute together for 1 minute.
From justalittlebitofbacon.com


CHICKEN WITH FIGS AND OLIVES RECIPE - EASY SIMPLE ITALIAN COOKING ...
2020-05-10 In a bowl, mix all the other ingredients. Pour the mixture on top of the chicken, making sure to spoon the mixture on the chicken so it doesn't all run off. Cover and bake at 350F for 35-45 minutes, making sure to baste the chicken with the mixture half way through. The chicken will be done when the thickest parts read 165F.
From simpleitaliancooking.com


CHICKEN WITH OLIVES & MUSHROOMS - RECIPE - DIET DOCTOR
2021-03-16 Add the butter to the pan. First, sauté the mushrooms for a few minutes until soft and then add the olives. Season with salt and pepper and the finely chopped rosemary. Let the vegetables cook for a few more minutes, then add the water. Let the mixture simmer briefly so that all the flavors are well combined.
From dietdoctor.com


ITALIAN-STYLE CHICKEN WITH OLIVES | ITALIAN RECIPES | GOODTO
2022-02-18 Method. Season the chicken. Heat half the oil in a large sauté pan and brown the chicken pieces on both sides. Transfer to a plate. Add the remaining oil to the pan and cook the onions and celery for about 6-8 mins, until soft. Add the garlic and wine and bubble for 2 mins.
From goodto.com


CHICKEN LEGS WITH OLIVES AND ARTICHOKES | RICARDO
In a 13 x 9-inch (33 x 23 cm) baking dish, combine the garlic, onion, olives, artichokes and 1 tbsp (15 ml) of the oil. In a small bowl, combine the spices. On a plate, rub the chicken with the lemon wedges and remaining oil. Coat the chicken with the spice mixture. Season with salt and pepper. Place the chicken and lemon wedges over the ...
From ricardocuisine.com


CHICKEN WITH OLIVES | CIAO ITALIA
Directions. Coarsely chop together the olives, garlic, sage, and rosemary. Transfer the mixture to a shallow baking dish large enough to hold the chicken pieces (a 9 X 12-inch pan). Stir in the salt, pepper, and nutmeg. Stir in the zest and lemon juice. Add the chicken pieces and turn to coat them in the mixture. Cover and refrigerate overnight.
From ciaoitalia.com


ONE POT CHICKEN WITH OLIVES AND MUSHROOMS - TEASPOON OF SPICE
2015-04-24 Add water and stir to deglaze pan. Add tomatoes and olives. Cook for 5 minutes, stirring occasionally. Add chicken pieces back in and bring to a boil. Lower to a simmer and cover. Cook for 30 minutes and then mix in mushrooms and wine. Cook for another 25 – 30 minutes until chicken is very tender.
From teaspoonofspice.com


CHICKEN WITH OLIVES & CAPERS - JAMIE GELLER
2019-01-06 Preparation. 1. Preheat the oven to 400°F, with a rack in the middle position. 2. Place the chicken skin side up in a baking dish. Scatter the lemon wedges, olives, and capers on top of the chicken. 3. Pour the lemon juice and olive oil …
From jamiegeller.com


CHICKEN AND OLIVE EMPANADAS | CHICKEN.CA
Add to flour mixture and stir to combine. Turn dough out onto a lightly floured surface, knead for 1-2 minutes until dough comes together. Divide dough in half and roughly shape into two rectangles. Cover with plastic wrap and refrigerate for 1 hour or up to 6 hours. Meanwhile, preheat oven to 400°F (205°C).
From chicken.ca


CHICKEN AND OLIVES - LAUGHING SPATULA
Saute until slightly brown. Add garlic, cook for a minute until fragrant. Add olives and cook for another minute. Add chicken stock, lemon juice and reserved olive brine. Simmer until reduced by half, about 5-7 minutes. Add butter, stir until melted. Taste for seasoning and adjust. Add chicken back to pan.
From laughingspatula.com


SICILIAN SKILLET CHICKEN WITH LEMON, OLIVES, AND CAPERS RECIPE
2022-04-28 Heat a large, deep skillet (at least 12 inches in diameter) over medium-high heat. Once hot, add the olive oil and swirl the skillet to coat. Arrange the chicken thighs skin side-down and cook until the skin is golden brown, about 5 minutes. Turn the chicken over and cook for 4 to 5 minutes until golden brown.
From simplyrecipes.com


BEST CHICKEN WITH PRUNES AND OLIVES RECIPES | FOOD NETWORK …
2017-01-13 Step 1. Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. Cover with plastic wrap and marinate at least 1 hour or overnight. Step 2. Preheat the oven to 375ºF. Using a slotted spoon, remove the chicken ...
From foodnetwork.ca


CHICKEN AND OLIVES RECIPE - RECIPES.NET
2022-03-23 This chicken recipe is a well-rounded dish in terms of flavor: the herbes de Provence provides the minty taste and the briny flavor is brought by olives. Preparation: 15 minutes Cooking: 20 minutes
From recipes.net


CHICKEN AND OLIVES RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


MOROCCAN CHICKEN WITH OLIVES - THE TASTE OF KOSHER
2022-02-10 Instructions. Boil the olives in fresh water for 30 minutes or until you can slide a fork through them with ease. Spill out the water. Heat the oil. Sauté garlic and tomatoes. Add chicken, olives, and enough water to partially cover the sides. Mix in tomato paste, paprika, cumin, turmeric, and hot pepper if desired.
From thetasteofkosher.com


GREEK PASTA WITH CHICKEN - SPICY SOUTHERN KITCHEN
2022-07-19 Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook for about 4 minutes per side, or until cooked through. Remove chicken and set aside. Add a little more oil to the pan and cook onion until softened. Add garlic and cook 1 minute. Add cream cheese and half-and-half.
From spicysouthernkitchen.com


DANIèLE HENKEL’S CHICKEN WITH OLIVES | RICARDO
In a large saucepan or Dutch oven, brown chicken pieces on both sides in oil. Season with salt and pepper. Set aside on a plate. In the same pan, brown onion, garlic and spices for 3 to 5 minutes. Return chicken to the pan. Cover with water, add fresh herbs and bring to a boil. Add olives and preserved lemon and let simmer, covered, for about ...
From ricardocuisine.com


ONE POT CHICKEN AND SAUSAGE WITH OLIVES - SWEET CS DESIGNS
2015-11-04 Instructions. Preheat oven to 375 degrees. In a large dutch oven, add chicken, sausage, olives and lemons. Bake until chicken is cooked through- about 45 minutes. Cut sausage and chicken and portion, serve hot!
From sweetcsdesigns.com


CHICKEN WITH OLIVES RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 4 to 5 minutes on each side or until browned. Add chicken broth and vinegar; cook, uncovered, 7 minutes. Add olives and lemon wedges. Cover, reduce heat, and simmer 20 minutes or until chicken is done.
From myrecipes.com


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