CHICKEN STUFFED WITH POTATOES AND OLIVES
Make and share this Chicken Stuffed With Potatoes and Olives recipe from Food.com.
Provided by Laurawombat Garcia
Categories Potato
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, place potatoes, olives, parsley, garlic, capers and olive oil.
- Salt and pepper the chicken inside and out.
- Toss the ingredients in the bowl gently and use to stuff the chicken. Don't stuff too tightly.
- Bake at 375 degrees for 75 minutes.
- Quarter and serve the bird.
Nutrition Facts : Calories 653.3, Fat 41.6, SaturatedFat 10.4, Cholesterol 155.2, Sodium 220.3, Carbohydrate 26.2, Fiber 2.9, Sugar 1.6, Protein 41.8
CHICKEN ROASTED WITH POTATOES, SHALLOTS, AND OLIVES
Steps:
- Preheat oven to 450 degrees. In a large bowl toss together the shallots, the garlic, the chopped oregano, the potatoes, the olives and 2 tablespoons of the oil and salt and pepper to taste. Rub the chicken with the remaining 1 tablespoon oil, the lemon juice, and salt and pepper to taste. Put the chicken in a roasting pan surround the potatoes and olives and place in the upper third of a preheated oven for 20 minutes. Periodically basting and turning the vegetables Reduce the temperature to 375 degrees F., and roast the chicken and vegetables for 15 minutes more or until the chicken is cooked through and the potatoes are tender. Transfer the chicken and the vegetables with a slotted spoon to a heated platter, skim fat from the pan and deglaze with wine, reduce 1 minute then add the broth. into the skillet, scraping up the brown bits, and boil the mixture for 1 minute. Strain the liquid through a sieve over the chicken and garnish the chicken with the oregano sprigs.
MOROCCAN CHICKEN TAGINE WITH POTATOES AND OLIVES RECIPE
Steps:
- In a large, heavy-bottomed pot or Dutch oven, combine the chicken, onion, garlic, spices, parsley, and oil. Cook, covered, over medium heat, without adding water, for 30 to 40 minutes, or until the chicken is almost done. Stir occasionally to turn the pieces of chicken, and watch the heat so that the chicken doesn't stick to the bottom of the pot and burn.
- Peel and quarter the potatoes. Add them to the pot, along with the olives, preserved lemon, and enough water to almost cover the potatoes. Bring the liquids to a simmer and cook, partially covered, until the potatoes are tender and the sauce is quite thick.
- Slice the onion instead of chopping it, and spread the onion slices on the bottom of a large tagine. Peel the potatoes and thinly slice them and layer them on top of the onions. (Or, you can cut the potatoes into wedges, and arrange them around the chicken after completing the next step.)
- In a large bowl, combine the chicken, garlic, spices, and parsley. Add the chicken to the tagine Swirl 1/2 cup of water in the bowl to mix it with the spices, and add this water to the tagine. Pour the olive oil over all, and distribute the olives (and preserved lemon, if using) over the chicken and potatoes.
- Cover the tagine and place it on a diffuser over medium-low to medium heat. Allow the tagine ample time to reach a simmer, and then reduce the heat to the lowest temperature necessary to maintain the simmer.
- Interrupt the cooking after 1 hour and 15 minutes to check on the level of liquids. If you feel a little more water is needed, add it to the tagine, keeping in mind that the final sauce should be thick and not watery.
- Continue cooking the tagine, covered, for another 30 minutes or more, until the chicken and potatoes are very tender. Let the tagine rest off the heat for about 10 minutes before serving.
Nutrition Facts : Calories 715 kcal, Carbohydrate 56 g, Cholesterol 121 mg, Fiber 7 g, Protein 43 g, SaturatedFat 8 g, Sodium 727 mg, Sugar 4 g, Fat 36 g, ServingSize 1 chicken (4 or 5 servings), UnsaturatedFat 0 g
ROAST CHICKEN WITH OLIVES AND POTATOES
Steps:
- Preheat oven to 450°F. Slide hand between chicken skin and meat over breast and legs to form pockets. Spread 4 tablespoons olive paste over breast and leg meat of chicken. Spread remaining 2 tablespoons olive paste in cavity of chicken. Place bay leaves in cavity. Tie legs together to hold shape. Rub olive oil into chicken skin. Sprinkle with salt and pepper. Sprinkle with 2 tablespoons thyme. Place chicken in large roasting pan.
- Place potatoes in large bowl. Add 2 tablespoons olive oil and salt and pepper to taste and toss to coat. Sprinkle with 2 tablespoons thyme. Add potatoes to pan with chicken. Roast 15 minutes. Reduce oven temperature to 375°F and roast 1 hour longer. Add olives to pan. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 10 minutes.
- Transfer chicken to platter. Surround with potatoes and olives. Sprinkle with additional thyme. Pour chicken pan juices into large cup and degrease. Serve chicken, passing pan juices separately.
CHICKEN & NEW POTATO TRAYBAKE
Pop chicken thighs and potatoes in one pot and roast with olives, lemon, garlic and bay leaves for a lazy weekend lunch or dinner
Provided by Miriam Nice
Categories Dinner, Lunch, Main course
Time 1h30m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Pour the olive oil into a large roasting tin and add the potatoes, olives, lemon quarters, bay leaves and garlic. Toss everything together so it's coated in oil and evenly distributed. Add the chicken thighs, skin-side up, and season.
- Put the roasting tin in the oven and roast for 1 hr, basting with the pan juices halfway through cooking. After 1 hr, check that the potatoes are soft and the chicken is cooked through, then return to the oven for a final 15 mins to crisp the chicken skin.
- Remove the roasting tin from the oven. Press down on the roasted garlic cloves with the back of a spoon, discard the skins, and mix the mashed garlic with the meat juices. Serve with watercress or your favourite salad leaves on the side.
Nutrition Facts : Calories 323 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 0.9 milligram of sodium
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
BAKED CHICKEN WITH LEMON, POTATO AND OLIVES
Make and share this Baked Chicken With Lemon, Potato and Olives recipe from Food.com.
Provided by Wendys Kitchen
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180 Degrees Celsius.
- Place potatoes, onion, olives, lemon, pancetta and bay leaves in roasting tin.
- Pour over stock.
- Place chicken pieces on top and drizzle with olive oil. Season.
- Roast for 50 minutes unil chicken is golden.
- Remove chicken, place on warm plate and cover with foil.
- Increase oven temperature to 220 Degrees Celsius.
- Return roating tin to oven and cook for approx 10 more minutes until potatoes are golden.
- Place chicken back on top, heat through, sprinkle with parsley and serve.
BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON
Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven in this casy dinner recipe. The cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
- Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
- Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.
SLOW-COOKER LEMON-PEPPER CHICKEN WITH GREEN OLIVES AND POTATOES
Buttery olives, rich chicken, creamy potatoes in a luscious sauce brightened up with lemon and fresh herbs-this isn't just a tasty dinner, this recipe is also a lesson in great slow cooking. We say this because it uses several techniques to maximize flavor, while still delivering on the hands-off convenience that slow cookers promise. Here's what we mean: This recipe starts with browning the chicken on the stove-we know, we know, this doesn't seem very convenient, but bear with us-browning is a chemical reaction that creates flavor, and it can't happen inside a slow cooker, which cooks at too low a temperature for this process to occur. So yes, you have to wash a skillet, but it will pay off in terms of flavor-and the washing is actually made easy because of the deglazing step. But before we get to that, there are the onions. As long as the skillet is dirty, it makes sense to sauté the onions as well. Onions that go into the slow cooker raw can end up undercooked and acrid-tasting, so browning the onions in the chicken fat left behind in your skillet is setting you up for success. Adding some broth, after you've cooked and removed the onions, will allow you to scrape up the browned bits stuck to the bottom of the skillet-and those little bits are cooking gold. Adding the deglazing liquid to the slow cooker means all the complex flavor you've developed through the simple act of browning will infuse the finished dish. And like we said, washing your skillet is a breeze after deglazing because you've already gotten rid of the sticky bits without any scrubbing. With such a flavorful start, your dish only needs low heat and time to cook up into something truly excellent and absolutely impressive.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 5h35m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 5-quart slow cooker with cooking spray. Add potatoes, 1 teaspoon of the lemon pepper seasoning, 1 teaspoon of the thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat.
- Season chicken with remaining 1 1/2 teaspoons lemon pepper seasoning, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. In 12-inch skillet, heat oil over medium-high heat. Arrange chicken thighs, skin-side down, in skillet; cook, turning once, 6 to 7 minutes or until browned.
- Transfer chicken to slow cooker.
- Drain all but 1 tablespoon drippings from skillet. Add onion; cook and stir 4 minutes over medium heat. Add garlic; cook and stir 1 to 2 minutes or until onions are lightly brown. Transfer onion mixture to slow cooker.
- Add broth and lemon peel to skillet; heat to boiling over medium heat, scraping up brown bits on bottom of skillet. Transfer to slow cooker.
- Add green olives to slow cooker. Cover; cook on Low heat setting 5 to 6 hours or until chicken is cooked through (at least 165°F) and potatoes are tender.
- Garnish with remaining 1 teaspoon thyme and the parsley. Serve with lemon wedges on the side.
Nutrition Facts : Calories 410, Carbohydrate 24 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 4 g, Protein 34 g, SaturatedFat 4 1/2 g, ServingSize 1 Thigh and 3/4 Cup Vegetables, Sodium 970 mg, Sugar 2 g, TransFat 0 g
CHICKEN OLIVER
This recipe was given to me by a friend who made it for a pot-luck at work. It's very easy to make and very tasty, too. I've made it several times and I hope you enjoy this chicken that has a little different twist . Serve with crusty French bread.
Provided by NOT HUNGRY
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Melt butter in a large skillet over medium high heat. Cook chicken breasts, turning occasionally and reducing heat when necessary, 5 minutes per side, or until no longer pink in center and juices run clear.
- Add thyme, rosemary, garlic, black and green olives, mushrooms, pearl onions, and chicken stock to the skillet. Cover and simmer for 30 minutes, or until chicken is to desired tenderness. Stir in potatoes, peas, and wine. Cover and continue simmering another 20 minutes, stirring occasionally, or until potatoes are tender. Season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 474.8 calories, Carbohydrate 38.1 g, Cholesterol 108.4 mg, Fat 17.3 g, Fiber 6.5 g, Protein 41 g, SaturatedFat 6.6 g, Sodium 1718.4 mg, Sugar 6.9 g
More about "chicken potatoes and olives recipes"
ROAST CHICKEN WITH POTATOES AND OLIVES RECIPE | BON …
From bonappetit.com
3.8/5 (283)Estimated Reading Time 3 minsServings 4Total Time 1 hr
- Preheat oven to 450°. Pulse bay leaf, fennel seeds, and ½ tsp. red pepper flakes in spice mill until finely ground.
- Toss potatoes, olives, 2 Tbsp. oil, and half of spice mixture in a large bowl; season with salt and pepper.
- Place chicken on a rimmed baking sheet and rub with remaining 2 Tbsp. oil; season with salt and pepper and rub with remaining spice mixture.
- Arrange potato mixture around chicken. Roast until potatoes are fork-tender, chicken is cooked through, and skin is crisp, 35–45 minutes. Serve chicken and potato mixture topped with parsley, lemon zest, and more red pepper flakes, if desired; spoon pan juices around.
BRAISED CHICKEN WITH POTATOES AND OLIVES RECIPE | EAT SMARTER USA
From eatsmarter.com
ROAST CHICKEN THIGHS WITH OLIVES, TOMATOES, & POTATOES
From italianfoodforever.com
SKILLET CHICKEN THIGHS WITH CERIGNOLA OLIVES AND POTATOES
From lidiasitaly.com
RECIPE - CHICKEN AND OLIVE RAGOUT WITH DIJON POTATOES
From lcbo.com
CHICKEN BREASTS WITH TOMATOES AND OLIVES RECIPE | MYRECIPES
From myrecipes.com
OLIVER'S CHICKEN WITH POTATOES, ARTICHOKES, AND OLIVES | KITCHN
From thekitchn.com
ROASTED CHICKEN WITH POTATOES & OLIVES | OUR RECIPES
From foodmatch.com
CHICKEN WITH POTATOES AND OLIVES - WOMAN'S DAY
From womansday.com
ROASTED CHICKEN WITH PEPPERS, POTATOES & OLIVES
From cookingwithnonna.com
MEDITERRANEAN LEMON CHICKEN WITH OLIVES AND POTATOES
From foolproofliving.com
CHICKEN WITH OLIVES - THE PIONEER WOMAN
From thepioneerwoman.com
SHEET PAN OLIVE BAR CHICKEN | THE MODERN PROPER
From themodernproper.com
CHICKEN THIGHS WITH POTATOES AND OLIVES - ISDA
From orderisda.org
ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES
From theendlessmeal.com
ONE PAN ROASTED CHICKEN WITH POTATOES WINE AND OLIVES
From andiemitchell.com
BAKED CHICKEN THIGHS WITH POTATOES PEPPERS AND OLIVES
From panningtheglobe.com
SHEET PAN CHICKEN WITH POTATOES, OLIVES, AND LEMONY MUSTARD …
From alive.com
ONE PAN CHICKEN AND POTATOES WITH OLIVES - PROPORTIONAL PLATE
From proportionalplate.com
SCOTT CONANT'S PAN ROASTED CHICKEN WITH POTATOES & GREEN OLIVES
From rachaelrayshow.com
ONE-PAN MEDITERRANEAN BRAISED CHICKEN WITH OLIVES
From thechunkychef.com
CHICKEN WITH OLIVES & MUSHROOMS - RECIPE - DIET DOCTOR
From dietdoctor.com
LEMON CHICKEN WITH OLIVES AND POTATOES | HEALTHY DELICIOUS
From healthy-delicious.com
ONE POT CHICKEN WITH OLIVES AND POTATOES RECIPE - COOKING CHANNEL
From cookingchanneltv.com
CHICKEN WITH POTATOES AND OLIVES RECIPE BY THE DAILY MEAL …
From thedailymeal.com
MOROCCAN CHICKEN AND POTATO SALAD WITH OLIVES RECIPE
From foodandwine.com
LEMON-OREGANO ROASTED CHICKEN WITH POTATOES AND OLIVES RECIPE …
From foodandwine.com
BRAISED CHICKEN WITH POTATOES AND OLIVES - THE ROCKY MOUNTAIN …
From therockymountainwoman.com
CHICKEN WITH OLIVES IN TOMATO SAUCE - EASY PEASY CREATIVE IDEAS
From theseamanmom.com
CHICKEN TAGINE WITH POTATOES AND PEAS MOROCCO NORTH AFRICA …
From findrecipes.info
COUNTRY STYLE SPRING CHICKEN WITH OLIVES AND POTATOES
From lidiasitaly.com
SICILIAN SKILLET CHICKEN WITH LEMON, OLIVES, AND CAPERS RECIPE
From simplyrecipes.com
SKILLET CHICKEN THIGHS WITH CERIGNOLA OLIVES AND POTATOES
From houseandhome.com
MOROCCAN BRAISED CHICKEN WITH POTATO AND OLIVES – LA BOîTE
From laboiteny.com
HERB-ROASTED CHICKEN WITH POTATOES, OLIVES & FETA RECIPE
From eatingwell.com
CHICKEN AND POTATO GNOCCHI - THERESCIPES.INFO
From therecipes.info
CHICKEN THIGHS WITH POTATO, LEMON & CASTELVETRANO OLIVES
From lacrema.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