Chicken With Olives Capers Recipes

SAUTéED CHICKEN WITH OLIVES, CAPERS AND LEMONS

Steps:

• Bring a medium-large, high sided skillet to medium-high heat and add 1 tablespoon of olive oil. Add half of the lemon slices and sear until browned, 3-5 minutes on each side. Transfer to a plate. Season the chicken thighs with kosher salt and black pepper and dust with rice flour, shaking off the excess. Add 1 1/2 tablespoons of olive oil to the hot pan and sear the chicken pieces until golden brown, about 5 minutes each side. Transfer to another plate and finish searing the rest of the chicken pieces, then transfer to the same plate as the rest of the chicken.
• Add the rest of the olive oil to the pan and the minced garlic, and cook for 30 seconds or until fragrant, stirring so the garlic doesn't burn and become bitter. Add the green olives, capers and broth. Add the reserved chicken and any juices that have been released plus the reserved lemons and their juices and cook over high heat until the broth is reduced by half, about 5 minutes. Add the butter and parsley and cook for another minute. Season with more kosher salt and freshly ground black pepper to taste. Transfer to plates and spoon the olives, capers, lemons and sauce on top.
• Serve with sautéed spinach, kale or swiss chard on the side.

CHICKEN WITH OLIVES & CAPERS

Steps:

• 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 over the chicken and sprinkle with salt and pepper. 4. Bake until golden, basting with the juices once, for 25 to 30 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh reads 165°F. Serve. Text credit: Excerpted from SWEET PAUL EAT & MAKE, © 2014 by Paul Lowe Einlyng. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo credit: © Alexandra Grablewski.

SKILLET CHICKEN WITH OLIVES

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°.

CHICKEN AND OLIVES

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.

BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS

Steps:

• Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn't burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it's brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
• Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
• Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.

CHICKEN THIGHS WITH TOMATOES, OLIVES AND CAPERS

Steps:

• Heat oil in a large skillet. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm.
• Add garlic to pan and sauté 30 seconds. Add remaining ingredients; scrape pan to loosen brown bits.
• Return chicken and accumulated juices to pan. Reduce heat and simmer for 5 to 10 minutes or until chicken is done.

FLATTENED CHICKEN WITH TOMATOES, OLIVES & CAPERS

Steps:

• Split the chicken breast almost in half and open it out like a book. Bash with a rolling pin to flatten, then lightly coat in the seasoned flour. Heat the oil in a pan, add the chicken and cook for 3-4 mins on each side until crisp, browned and cooked through. Remove from the pan and keep warm.
• Add the tomato, capers, olives and wine to the pan, season to taste, then bring to the boil. Bubble the sauce for 2-3 mins until the tomatoes are starting to break down, then spoon over the chicken and scatter with chopped herbs. Delicious with steamed potatoes.

CRISPY CHICKEN THIGHS WITH PEPPERS, CAPERS AND OLIVES

Steps:

• Start the chicken: Pat chicken dry and place in a large bowl. Season well with salt and pepper. Add garlic, rosemary, red-pepper flakes, lemon zest and juice. Add 1 tablespoon olive oil and toss the thighs to coat, using hands to smear the mixture evenly over the chicken. Let marinate for 1 hour at room temperature, or, if time permits, overnight in the refrigerator.
• Make the peppers: Put 2 tablespoons olive oil in a large, wide skillet with a lid over medium-high heat. When oil begins to look wavy, add onions and stir to coat. When the onions begin to soften (don't let them brown), add peppers and stir to combine. Season well with salt and pepper, and add garlic and red-pepper flakes. Stir to incorporate and reduce heat to medium. Cover, leaving the lid ajar.
• Cook mixture for about 15 minutes, stirring frequently, until completely soft. Add olives, vinegar and capers, and cook for a few minutes more, just to meld the flavors. Taste and adjust seasoning. Sprinkle with oregano. Set aside. Serve warm or at room temperature.
• Cook the chicken: Place a large cast iron or heavy-bottomed skillet over high heat. Add remaining 3 tablespoons olive oil. When oil is wavy, add chicken thighs, skin-side down. Shake the pan to make sure the chicken isn't sticking.
• Lower the heat to medium. Place a piece of parchment or aluminum foil on top of chicken and set another skillet on top. Add some weight - a brick or canned goods, for example - to the top skillet. Set heat to low and cook for 20 minutes, checking occasionally to be sure chicken isn't sticking, until the skin side is beautifully browned.
• Turn thighs over and cook for 10 minutes more, until thighs are cooked through. (To test, pierce the chicken with a paring knife. The juices should run clear.) If you wish, turn the thighs skin-side down again and let crisp for a few more minutes.
• Serve 1 thigh and a large spoonful of stewed peppers to each guest. Leftover peppers, if any remain, will keep in an airtight container in the refrigerator for up to a week.

CHICKEN & OLIVE CASSEROLE

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.

CHICKEN WITH OLIVES, PRUNES AND CAPERS

Steps:

• In two or three baking pans, arrange the chicken pieces in one layer.
• Combine all the ingredients except the cilantro and one-half cup of the brown sugar. Pour over the chicken so that the prunes, olives and capers are evenly distributed. Cover and refrigerate overnight.
• Preheat the oven to 350 degrees.
• Sprinkle the remaining brown sugar over the chicken and bake for about one hour, basting often.
• To serve, arrange the chicken pieces with the sauce on a platter. Sprinkle with the cilantro.

CHICKEN WITH TOMATOES, CAPERS AND OLIVES

Steps:

• Heat oven to 425. Combine 2 or 3 chopped tomatoes, the juice of .5 lemon, 1 teaspoon capers and a handful of olives.
• Lightly grease the pan with olive oil, then put the chicken in the pan and pour the tomato mixture over it.
• Roast for 10 to 15 minutes, or until just cooked through.
• Garnish: Chopped basil.

BRAISED CHICKEN WITH LEMON AND OLIVES

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.