Chickenwithgarlicandolives Recipes

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GARLIC LOVER'S CHICKEN



Garlic Lover's Chicken image

A very flavorful and moist chicken. Great if you like garlic.

Provided by Candy Kay

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h45m

Yield 6

Number Of Ingredients 14

4 cups water
¼ cup kosher salt
¼ cup white sugar
6 skinless, boneless chicken breast halves
1 cup grated Parmesan cheese
½ cup dry Italian-seasoned bread crumbs
1 tablespoon dried parsley flakes
1 teaspoon salt
¾ teaspoon ground black pepper
¼ cup extra-virgin olive oil
14 cloves garlic, finely chopped
½ cup margarine, melted
3 tablespoons lemon juice
½ cup shredded Italian cheese blend, or to taste

Steps:

  • Stir water, kosher salt, and sugar together until the salt and sugar dissolve completely into a brine.
  • Put chicken breasts in a large resealable plastic bag; pour brine into the bag with the chicken. Squeeze air from the bag and seal. Refrigerate for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking dish.
  • Mix Parmesan cheese, bread crumbs, parsley, salt, and black pepper together in a bowl; spread about 1/3 of the mixture into the bottom of the prepared baking dish.
  • Remove chicken from the brine, shake off excess liquid, and pat dry. Discard remaining brine.
  • Coat chicken with olive oil. Arrange chicken atop the Parmesan cheese layer in the baking dish. Sprinkle remaining Parmesan cheese mixture over the chicken.
  • Mix garlic, margarine, and lemon juice together in a small bowl; drizzle over chicken.
  • Cook chicken breasts until no longer pink in the center and the juices run clear, 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Switch oven to broil. Sprinkle cheese over the chicken breasts.
  • Heat oven's broiler. Cook chicken under the broiler until the cheese is melted and golden brown, about 5 minutes more.

Nutrition Facts : Calories 520.2 calories, Carbohydrate 19.1 g, Cholesterol 86.3 mg, Fat 34 g, Fiber 0.7 g, Protein 33.8 g, SaturatedFat 8.8 g, Sodium 4775.1 mg, Sugar 9.4 g

GARLIC-LIME CHICKEN WITH OLIVES



Garlic-Lime Chicken with Olives image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Nonstick cooking spray
3 pounds boneless skinless chicken breast halves* (See Cook's Note)
1 cup diced onion
2 to 3 cloves garlic, minced
2 tablespoons fresh lime juice
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup pitted and sliced Greek olives, such as kalamata

Steps:

  • Preheat oven to 400 degrees F.
  • Coat a large roasting pan with cooking spray.
  • In a large bowl, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper. Toss to coat.
  • Transfer chicken to prepared pan and pour over any remaining marinade. Arrange olives over and around chicken in pan. Roast 30 to 35 minutes, until chicken is cooked through. Serve 1/3 of the chicken tonight and reserve remaining chicken in the refrigerator for other meals.

Nutrition Facts : Calories 436 calorie, Fat 6 grams, Cholesterol 197 milligrams, Sodium 694 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 80 grams, Sugar 5 grams

INSTANT POT LEMON CHICKEN WITH GARLIC AND OLIVES



Instant Pot Lemon Chicken With Garlic and Olives image

Chicken thighs sauté in the Instant Pot until the skin becomes crispy before slow-cooking with olives, lemon slices, anchovies, capers, and herbs.

Provided by Melissa Clark

Categories     Dinner     Chicken     Lemon     Garlic     Olive     Anchovy     Instant Pot

Number Of Ingredients 9

1 tablespoon extra virgin olive oil, plus more as needed
2 pounds bone-in, skin-on chicken thighs, patted dry (4 to 6, depending on the size)
3/4 teaspoon kosher salt, plus more if needed
1/4 teaspoon freshly ground black pepper ½ cup chicken stock, preferably homemade
1/3 cup mixed pitted olives 4 thin slices lemon
4 garlic cloves, thinly sliced
2 anchovy fillets, chopped (optional) 1 tablespoon drained capers 1 teaspoon fresh rosemary needles, chopped
1 teaspoon fresh thyme leaves, chopped, plus more for garnish
1/2 teaspoon fennel seeds, lightly crushed with a mortar and pestle or with the flat side of a knife

Steps:

  • Using the sauté function of your pressure cooker (set on high if possible), heat the oil in the pressure cooker pot. Season the chicken with the salt and pepper and arrange in a single layer, skinside down, on the bottom of the pot. (Work in batches if they don't fit in a single layer, adding more oil for each batch.) Cook, without moving, until well browned, about 8 minutes. (You only have to brown it on one side).
  • Flip the chicken, pour in the stock, and scatter with the olives, lemon slices, garlic, anchovies (if using), capers, rosemary, thyme, and fennel seeds.
  • Lock the lid into place and cook on high pressure for 15 minutes. Let the pressure naturally release.
  • Discard the lemon slices and transfer the chicken to serving plates; keep loosely tented with foil. Using the sauté function, bring the sauce to a simmer and cook until thickened slightly, 3 to 5 minutes. Taste and adjust the salt and pepper if necessary. Spoon the sauce over the chicken and serve garnished with thyme.
  • Cook it slow: After step 2, slow cook on high for 3 to 4 hours or low for 4 to 5 hours.

CHICKEN WITH GREEN OLIVES



Chicken With Green Olives image

This dish, which draws inspiration and ingredients from Moroccan cooking, is astonishing for its complexity, even in this simple form. It features sweet spices like cinnamon and ginger offset by garlic and paprika. But what makes it a real winner is the combination of those flavors with lemon and green olives, both of which have a mouth-puckering quality that, combined with the spice mix, is enchanting.

Provided by Mark Bittman

Categories     dinner, easy, one pot, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
3 to 4 pounds leg-thigh pieces of chicken, cut in two, excess fat removed
Salt and pepper to taste
1 large onion, chopped
2 teaspoons peeled and minced ginger
1 1-inch cinnamon stick, or 1/4 teaspoon ground cinnamon
1 tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon paprika
2 cups chicken stock or water
1 1/2 cups green olives, drained and pitted
Lemon juice to taste
Chopped cilantro leaves for garnish

Steps:

  • Put oil in deep skillet or casserole. Turn heat to medium-high and wait a minute, until oil is hot. Add chicken, skin-side down, and brown it well, rotating and turning pieces as necessary and sprinkling with salt and pepper as they cook; 10 to 15 minutes total. Turn heat to medium, remove chicken and pour off all but 2 tablespoons of fat.
  • Add onion, ginger, cinnamon, garlic, cumin, paprika, 1/2 teaspoon or more of pepper and some salt and cook, stirring occasionally, for about 5 minutes, until onion softens. Add stock and raise heat to medium-high; return chicken to pan, skin-side up. Cook at a lively simmer for about 10 minutes.
  • Add olives and continue to cook until chicken is done, another 10 to 15 minutes or so. Add lemon juice, then taste and adjust seasoning. Garnish and serve.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 930 milligrams, Sugar 4 grams, TransFat 0 grams

GARLIC LOVER'S CHICKEN



Garlic Lover's Chicken image

The garlic and lemon are great together on this breaded chicken. I've served this several times for special-occasion dinners. -Janice Steinmetz, Somers, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon salt, optional
1/8 teaspoon pepper
1/4 cup 2% milk
6 boneless skinless chicken breast halves (1-1/2 pounds)
1 to 2 garlic cloves, minced
1/4 cup butter, melted
2 tablespoons lemon juice
Paprika

Steps:

  • Combine the bread crumbs, cheese, parsley, salt if desired and pepper. Place milk in a shallow bowl. Dip chicken in milk, then toss in the crumb mixture. , Place chicken in a greased 13x9-in. baking dish. Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika., Bake, uncovered, at 425° for 15-25 minutes or until a thermometer reads 165°.

Nutrition Facts : Calories 251 calories, Fat 12g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 267mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.

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

GARLIC-BRAISED CHICKEN WITH OLIVES AND MUSHROOMS



Garlic-Braised Chicken with Olives and Mushrooms image

When it's no longer winter but not quite spring, a savory stovetop braise, served over rustic grains like farro, makes a comforting weeknight meal. Braised garlic is a sweet counterpart to briny olives, earthy mushrooms, and succulent chicken. Simmering it all in stock will enrich the flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

1 small chicken (about 2 1/2 pounds), cut into pieces
Coarse salt and freshly ground pepper
1 tablespoon plus 1 teaspoon olive oil
2 heads garlic (at least 16 cloves), smashed and peeled
10 ounces cremini mushrooms, cleaned, trimmed, and halved
1/2 cup white wine
1/2 cup green olives (preferably picholine), pitted or left whole
1/3 cup chicken stock

Steps:

  • Heat a large straight-sided skillet (about 12 inches) over medium-high heat. While it's heating, season chicken with salt and pepper. Add 1 tablespoon oil to pan and swirl. Add chicken, skin side down. Let brown, 5 to 6 minutes. Remove chicken from pan; set aside.
  • Add 1 teaspoon oil to pan, followed by garlic and mushrooms; let brown, stirring occasionally, 5 to 6 minutes.
  • Add wine to mushrooms and garlic and bring to a boil, then cook for 1 minute. Return chicken to pan.
  • Add olives and chicken stock to pan; bring to a boil, then reduce heat. Cover; simmer until chicken is cooked through, 15 to 20 minutes.

Nutrition Facts : Calories 409 g, Fat 20 g

CHICKEN WITH GARLIC AND OLIVES



Chicken With Garlic and Olives image

Make and share this Chicken With Garlic and Olives recipe from Food.com.

Provided by evelynathens

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1/4 cup chopped onion
1 teaspoon chopped garlic
2 -2 1/2 lbs chicken pieces (2 bone-in chicken breasts and 2 legs trimmed of excess fat)
1/2 cup dry white wine
2 tablespoons white wine vinegar
1/2 cup homemade chicken stock
1/2 teaspoon dried oregano
1 bay leaf
2 tablespoons slivered black olives
3 anchovies, chopped and mashed
1/4 cup chopped flat leaf parsley
salt & freshly ground black pepper

Steps:

  • In a large sauté pan over medium-high heat, heat the olive oil. Add the onion and garlic, cook for 1 min., and then add the chicken. Cook, turning frequently, until the chicken is browned on all sides. Add the wine, vinegar, stock, oregano, and bay leaf. Cover the pan, reduce the heat to medium low, and simmer until the chicken feels firm and its juices run clear when pierced, about 30 minute Remove the chicken from the pan.
  • Bring the broth to a gentle boil, skim the surface, and cook until the sauce has reduced by one-third. Stir in the olives and anchovies. Add the parsley, salt, and pepper. To serve, pour the sauce over the chicken.

CHICKEN WITH OLIVES AND GARLIC



Chicken With Olives and Garlic image

A great dish full of flavor, easy to put together on the fly. For the Creole Seasoning I use Recipe #22089. Serve over couscous and top with crumbled Feta and sliced green onions. Great on busy weeknights or for company on weekends, winter or summer!

Provided by Penny Stettinius

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

4 chicken breasts, bone-in with skin on
3 -4 tablespoons creole seasoning
olive oil
3 onions, sliced
2 yellow bell peppers, chopped
7 garlic cloves, crushed
2 teaspoons dried thyme
2 cups dry white wine
1 cup green olives, stuffed with pimentos, sliced
1 bay leaf
1/2 teaspoon lemon juice
1 tablespoon lemon zest
2 tablespoons butter
salt and pepper
1/4 cup parsley, chopped

Steps:

  • Toss the chicken breasts in the Creole Seasonings.
  • Heat a large, heavy frying pan and add enough olive oil to coat the bottom.
  • When hot, add the chicken and cook until browned on each side.
  • Remove the chicken to a plate and keep warm.
  • To the frying pan add the peppers, onions, thyme, salt and pepper to taste and saute until soft, about 5 minutes.
  • Add the garlic and cook for another minute.
  • Add the wine and stir, scraping up the bits.
  • Bring to a boil and then lower the heat to a low simmer, stirring occasionally.
  • Stir in the olives, lemon zest and bay leaf.
  • Return the chicken to the pot, cover and simmer for 20-25 minutes, or until the chicken is cooked through.
  • Remove the chicken as soon as it's done and stir in the lemon juice and whisk in the butter.
  • Serve the sauce over the chicken and top with the parsley.

Nutrition Facts : Calories 518.4, Fat 24.7, SaturatedFat 8.3, Cholesterol 108.1, Sodium 668.8, Carbohydrate 21.3, Fiber 3.8, Sugar 5, Protein 33

LEMON AND GARLIC BAKED CHICKEN



Lemon and Garlic Baked Chicken image

Provided by Kardea Brown

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 14

1/2 cup plus 2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 teaspoons garlic powder
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
One 3 1/2- to 4-pound chicken, cut into pieces
2 tablespoons unsalted butter
1 teaspoon honey, plus more if needed
1 teaspoon chopped fresh oregano
4 cloves garlic, minced
Juice of 2 lemons (about 1/4 cup) plus 1/2 teaspoon lemon zest
One 4-ounce jar diced pimientos, drained
1/4 cup chopped fresh parsley
Lemon wedges, for garnish

Steps:

  • Whisk together the olive oil, lemon juice, garlic powder, salt and pepper in a small bowl. Add the chicken pieces to a large resealable plastic bag and pour the marinade over the top. Seal the bag, removing as much air as possible, and massage the marinade around the chicken to coat evenly. Refrigerate for at least an hour and up to overnight.
  • Preheat the oven to 400 degrees F.
  • Remove the chicken from the marinade and transfer, skin-side up, to a large cast-iron skillet. Pour half the marinade all over the chicken in the skillet. Sprinkle the chicken with a generous pinch of salt and pepper. Roast until the chicken is deeply browned, the meat is cooked through and the juices run clear, about 40 minutes. (An instant-read thermometer inserted in the thigh, avoiding bone, should read 165 degrees F.) Remove the chicken to a platter and let rest while you make the sauce.
  • For the sauce: Melt the butter in a saucepan over medium heat. Whisk in the honey, oregano, garlic, lemon juice and zest and 1/4 cup skimmed drippings from the skillet and bring to simmer. Taste and season with salt and pepper, and if too tangy, add a bit more honey. Pour the sauce over the chicken, then garnish with the pimientos, chopped parsley and lemon wedges and serve.

CHICKEN WITH TARRAGON, GARLIC & OLIVES



Chicken with tarragon, garlic & olives image

A tasty cross between a roast and a stew - a lovely recipe for dinner in the garden

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 1h

Number Of Ingredients 9

4 chicken breasts , skin on
knob of butter
85g smoked bacon , cut into small chunks
4 garlic cloves , roughly chopped
grated zest 1 lemon
300ml dry white wine
300ml chicken stock
about 20 mixed olives
small handful tarragon leaves

Steps:

  • Season the chicken with plenty of ground black pepper, and salt if you want. Heat the butter in a sauté pan and brown the chicken over a medium heat. Remove the chicken from the pan, then add the bacon with the garlic and cook gently for about 2 mins until just golden. Turn up the heat, add the lemon zest and white wine, then simmer rapidly for a few mins.
  • Reduce the heat, add the stock, olives and half the tarragon. Return the chicken to the pan and simmer gently for about 30 mins until the chicken is cooked through and tender, and the wine stock has reduced. Garnish with extra tarragon and serve with crusty mustard potatoes, below, and plenty of fresh bread to mop up the delicious pan juices.

Nutrition Facts : Calories 302 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 2.53 milligram of sodium

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From cafedelites.com


CHICKEN WITH GARLIC SAUCE - THE WOKS OF LIFE
2015-01-27 Heat 2 tablespoons of oil in a wok over medium heat. Add the dried red chilies, ginger, and garlic, and cook for a minute. Turn up the heat to high and immediately add the chicken. Stir-fry until the chicken is opaque. Add the winter bamboo shoots, wood-ear mushrooms, and bell pepper. Cook for another 2 minutes.
From thewoksoflife.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


CHICKEN WITH GARLIC SAUCE | READY SET EAT
Step two. Heat oil in a wok or large skillet set over medium-high heat. Using a slotted spoon, remove chicken from bowl; reserve excess sauce. Add chicken to wok and stir-fry for 4 to 5 minutes or until golden.
From readyseteat.ca


PASTA WITH GARLIC CHICKEN - BORGES
Step by step. Step 1. Boil the pasta according to the instructions. Step 2. Cut the chicken breasts into cubes and season with the finely chopped garlic, salt and pepper.
From borges1896.com


TUSCAN GARLIC CHICKEN {OLIVE GARDEN COPYCAT} | LIFE MADE SIMPLE
2020-07-24 Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat, set aside. In a shallow dish, combine the flour, bread crumbs, garlic powder, Italian seasoning, salt, pepper, basil, and oregano. Lay each piece of chicken into the mixture and toss until both sides are fully coated.
From lifemadesimplebakes.com


LEMON GARLIC CHICKEN RECIPES YOU CAN'T HELP BUT LOVE | ALLRECIPES
2021-10-29 Roasted Lemon, Garlic, and Chicken. Roasted Lemon, Garlic, and Chicken on white platter. Credit: Zest to Impress. View Recipe. this link opens in a new tab. Dress chicken breasts with sliced lemon, thyme sprigs, and garlic to create this simple but beautifully flavored meal. Serve with pan juices and fresh lemon juice.
From allrecipes.com


BRAISED CHICKEN WITH GARLIC AND CERIGNOLA OLIVES - EMERILS.COM
Directions. In a large, heavy Dutch oven or deep skillet, heat the oil over high heat until very hot but not smoking. Season the chicken on both sides with salt and pepper and brown on both sides in the olive oil, about 4 to 5 minutes per side. Remove the chicken to a bowl or platter and set aside. Add the onion, garlic, bell pepper, and ...
From emerils.com


POLLO GUISADO (LATIN CHICKEN STEW WITH OLIVES) - SKINNYTASTE
2022-01-18 Season chicken with adobo seasoning salt. In a large deep skillet, pot or Dutch oven, over medium heat saute the scallions in olive oil until soft, 2 to 3 minutes. Add the garlic and 1/4 cup cilantro cook until soft, 1 to 2 minutes until fragrant. Nestle the chicken in the pot and let brown 5 minutes, turning halfway.
From skinnytaste.com


PAN-ROASTED CHICKEN WITH GREEN OLIVES AND GARLIC RECIPE
Step 2. Rub the chicken with the remaining 2 tablespoons of olive oil and season with salt and pepper. Add half of the chicken to the casserole, skin side down, along with half each of …
From foodandwine.com


SKILLET CHICKEN THIGHS WITH OLIVES, PEPPERS ... - LAUREN FROM SCRATCH
2021-04-13 Flip to the other side and sear 2-3 minutes until developing a browned crust. Remove pan from heat. Add in peppers, onions, cherry tomatoes, garlic, green olives, and Kalamata olives to the skillet, tucking some under the chicken thighs. Sprinkle the remaining seasoning over. BAKE: Bake at 400°F for 40 minutes.
From laurenfromscratch.com


MOROCCAN LEMON CHICKEN WITH OLIVES - THESUPERHEALTHYFOOD
2022-06-24 If you do not have a tagine, you can use a thick-bottomed, large skillet with a cover. Heat the olive oil in the skillet on medium high heat.In either case, sprinkle the chicken pieces very lightly with salt (go easy on the salt, the olives and preserved lemons are salty) and place skin side down in the tagine or skillet for 5 minutes, until lightly browned.
From thesuperhealthyfood.com


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