Chicken With Anchovies And Olives Recipes
CHICKEN WITH ANCHOVIES AND OLIVES RECIPE
Try our take on the classic Italian chicken recipe - it makes for an easy, rich one-pot main course
Provided by Woman and Home
Categories Dinner, Main course
Time 1h40m
Yield Serves: 6
Number Of Ingredients 12
Steps:
- Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Season the chicken. Heat the oil in a frying pan and fry the chicken until golden all over. Transfer to a large saucepan, wipe out the frying pan, then fry the pancetta and anchovies until the pancetta is crispy and the anchovies have melted.
- Add the onions, celery and garlic and cook, stirring occasionally, for 6 to 8 minutes or until the onion is tender. Add the wine and stir with a wooden spoon, allowing to bubble for a minute or so until the sharp alcohol smell disappears.
- Transfer to the saucepan with the chicken, add the tomatoes, bay leaves and thyme and bring to the boil. When it begins to simmer, cover and transfer to the oven for 1 hour, uncovering for the last 20 minutes, then add the olives. The sauce should be fairly thin, but if you like it thicker, remove the chicken from the pan, place the pan on the hob and bring the sauce to a boil until it thickens. This will keep in the fridge for up to 3 days or up to a month in the freezer. Serve with our warm citrus cannellini beans and a romaine lettuce salad with a vinaigrette.
Nutrition Facts : @context https, Calories 35 Kcal, Fat 16 g, SaturatedFat 4 g
CHICKEN WITH OLIVES
Chicken provencal, Great chicken dish, full of flavour! Recipe evolved to our taste from "French Country Kitchen" by Ann Hughes-Gilbey
Provided by Derf2440
Categories Chicken Breast
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Brown the chicken pieces quickly with the whole onions in very hot oil in flameproof casserole.
- (My cast iron dutch oven works well) Remove the chicken and add the sliced onions, green pepper and garlic to the pan, soften over lowered heat for 5 minutes.
- Return the chicken to the pan, add the tomatoes, herbs, saffron or turmeric, tomato paste and wine or stock.
- Taste, season and cover.
- Cook gently, stove top, until chicken is done, or.
- Place dutch oven in preheated oven at 350°F for about 55 minutes until chicken is done.
- Halfway through cooking turn the chicken pieces and stir the pan contents.
- The chicken should be lightly sauced, not stewed.
- If the sauce is very thin, cook uncovered for the rest of the cooking time.
- Add the olives and anchovy fillets, if using, for about the last 10 minutes of cooking time.
- Check seasoning and serve with rice and a tossed green salad.
Nutrition Facts : Calories 395.2, Fat 15.5, SaturatedFat 2.5, Cholesterol 75.5, Sodium 338.4, Carbohydrate 28.5, Fiber 6.2, Sugar 13.2, Protein 29.1
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