Recipes With Olives And Chicken

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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 PROVENçAL WITH OLIVES & ARTICHOKES



Chicken Provençal with olives & artichokes image

Cater for a crowd with this easy, hearty chicken casserole that evokes summer in Provence using a fragrant selection of herbs, tomatoes, olives and artichokes

Provided by Tom Kerridge

Categories     Dinner, Lunch, Main course

Time 1h55m

Number Of Ingredients 14

2½kg chicken, jointed (ask your butcher to do this)
8 garlic cloves, thinly sliced
200ml white wine
4 tbsp olive oil
1 tsp thyme leaves
10 ripe plum tomatoes, halved
1 tbsp tomato purée
½ tsp herbes de Provence
1 tbsp fennel seeds
500ml chicken stock
1 celery stick, finely diced
15 button or silverskin onions, or small shallots, peeled
285g jar chargrilled artichoke hearts, drained
100g pitted green olives

Steps:

  • Tip the chicken into a large bowl or dish and add the garlic, wine, 2 tbsp oil and the thyme. Season with 2 tbsp flaky salt and mix well until completely coated. Cover and chill for at least a few hours, but preferably overnight.
  • Heat grill to high. Arrange the plum tomatoes on a tray, cut-side up, drizzle with the remaining 1 tbsp oil and grill for 15 mins, or until charred. Set aside.
  • Heat 1 tbsp oil in a large casserole dish or flameproof roasting tin. Scrape the marinade off the chicken pieces back into the bowl and fry the chicken in batches for about 15 mins until the skin is golden and crisp - watch out, the oil has a tendency to sputter. Remove the chicken from the dish and pour off the oil. Place the dish back on the heat, add the tomato purée and cook for 2 mins, then add the herbs, fennel seeds, remaining marinade and chicken stock. Bring up to the boil, add the grilled tomatoes, then simmer gently for 20 mins.
  • Heat oven to 160C/140C fan/gas 4. Nestle the chicken pieces back into the dish, then stir them in to coat in the sauce. Scatter over the celery, button onions and artichokes. Bring up to a simmer, pop the lid on, then transfer to the oven and cook for 1 hr. Remove the lid and stir in the olives. Season to taste and leave everything to settle for 15 mins before serving straight from the dish.

Nutrition Facts : Calories 507 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 2.3 milligram of sodium

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

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

CHICKEN WITH PRUNES AND OLIVES



Chicken with Prunes and Olives image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 13

2/3 cup extra-virgin olive oil
2/3 cup red wine vinegar
2 cups pitted prunes
1/4 cup capers with a bit of brine
2 tablespoons dried oregano
20 garlic-stuffed olives
5 cloves garlic, minced or pushed through a press
2 bay leaves
Kosher salt and freshly ground black pepper
3 pounds bone-in, skin-on chicken breasts
1/4 cup light brown sugar
1/2 cup white wine
1/2 cup fresh flat-leaf parsley leaves, finely chopped

Steps:

  • 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.
  • Preheat the oven to 375 degrees F. Using a slotted spoon, remove the chicken from the marinade to a plate. Pour the marinade into a 9-by-13-inch baking dish. Arrange the chicken on top, skin-side up. Sprinkle the brown sugar over the chicken breasts and pour the white wine around them.
  • Bake, basting three or four times with the pan juices, until the chicken is crispy on top and cooked through, 1 hour to 1 hour 20 minutes.
  • Transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pour the remaining pan juices into a sauceboat and pass with the chicken.

MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON



Moroccan Chicken with Green Olives and Lemon image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Ginger     Olive     Sauté     Low Cal     Dinner     Lemon     Healthy     Cinnamon     Simmer     Cumin     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

2 Meyer lemons or regular lemons
1 tablespoon olive oil
1 large onion, halved, thinly sliced
2 garlic cloves, pressed
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 cups low-salt chicken broth
1 4 1/2-pound chicken, cut into 8 pieces, skin removed
1/2 cup green olives

Steps:

  • Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.

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

ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES



Italian Braised Chicken with Tomatoes and Olives image

This is my favorite Italian Braised Chicken recipe. The chicken thighs are first seared until the skin is crispy then they're gently simmered in a delicious tomato and olive sauce. The chicken becomes super flavorful and tender. This is a healthy dinner recipe you don't want to miss.

Provided by Kristen Stevens

Categories     Dinner

Time 1h

Number Of Ingredients 13

2 teaspoons olive oil
8 chicken thighs (skin on or off, your choice)
Salt and pepper (for seasoning the chicken)
1 medium onion (finely minced)
4 cloves garlic (chopped)
4 tablespoons tomato paste
28 ounce can diced tomatoes
1 cup coarsely chopped olives
2 tablespoons each: capers and balsamic vinegar
1 teaspoon each: chopped rosemary and oregano
A pinch of red pepper flakes
Optional: 1 teaspoon honey (omit for Whole30)
Salt and pepper (to taste)

Steps:

  • Set your oven to 400 degrees.
  • Heat the oil in a large, ovenproof pan over medium-high heat. Add the chicken thighs to the pan, skin side up. Season the chicken skin with a pinch of salt and a little pepper on each piece. Once some of the fat has been released into the pan, flip the chicken over and cook until the skin is brown and crispy, about 7-8 minutes. If using skinless thighs, cook them until the meat starts to brown. Remove the chicken from the pan. (While the chicken is cooking, prep the rest of the ingredients.)
  • 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. Add the tomato paste to the pan and let it cook until it has darkened slightly and is fragrant smelling, about 3 minutes.
  • Add all the remaining ingredients to the pan and stir well. Season to taste with sea salt and black pepper. Nestle the chicken back into the pan, skin side up. Pop the chicken into the oven and let it cook for 40 minutes. Remove the chicken from the oven and serve it right away.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 407 kcal, Carbohydrate 18 g, Protein 47 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 215 mg, Sodium 1270 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 12 g

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

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.

More about "recipes with olives and chicken"

CHICKEN WITH OLIVES | BETTER HOMES & GARDENS
chicken-with-olives-better-homes-gardens image
2008-09-01 Try this savory recipe that includes chicken, olives, garlic, tomatoes, capers, and more. Source: Better Homes and Gardens . Save Pin Print More. …
From bhg.com
4/5 (21)
Calories 340 per serving
Total Time 41 mins
  • In large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8 to 10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
  • Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, for 13 to 15 minutes or until chicken is no longer pink (170 degrees F).
  • To serve, place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken. Sprinkle with parsley. Makes 4 servings.


ROAST CHICKEN WITH DATES, OLIVES AND CAPERS - OTTOLENGHI
roast-chicken-with-dates-olives-and-capers-ottolenghi image
Roast chicken with dates, olives and capers . The Silver Palate, by Julee Rosso and Sheila Lukins, is one of the best cookbooks I know and a classic of the 1980s, listing recipes from the first modern quality take-out food shop in New York. …
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CHICKEN WITH DATES, OLIVES, AND CINNAMON RECIPE | MYRECIPES
2011-09-08 Recipes; Chicken with Dates, Olives, and Cinnamon; Chicken with Dates, Olives, and Cinnamon. Rating: 4.5 stars. 29 Ratings. 5 star values: 22 4 star values: 4 3 star values: 1 …
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5/5 (29)
Total Time 1 hr
Servings 6
Calories 350 per serving
  • Sprinkle chicken with pepper and salt. Melt 1 tablespoon butter in a 10-quart Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 6 chicken thighs to pan; cook 4 minutes on each side or until browned. Remove chicken from pan. Repeat with remaining 1 tablespoon butter, remaining 1 tablespoon oil, and remaining 6 chicken thighs.
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CHICKEN WITH OLIVES - THE PIONEER WOMAN – RECIPES ...
2010-06-14 Preheat oven to 375 degrees. In a large ovenproof skillet, melt butter and olive oil over medium-high heat. Add chicken and brown on both sides. Remove chicken to a clean …
From thepioneerwoman.com
Servings 6
Estimated Reading Time 6 mins
Category Main Dish, Poultry
Total Time 1 hr 45 mins
  • Preheat oven to 375 degrees.In a large ovenproof skillet, melt butter and olive oil over medium-high heat.
  • Add chicken and brown on both sides. Remove chicken to a clean plate.Reduce heat to medium.


CHICKEN TAGINE RECIPE WITH OLIVES AND LEMONS - OLIVIA'S ...
2021-05-26 Heat a tablespoon of olive oil in a braiser (or Dutch Oven), over medium-high heat. Brown the chicken thighs on both sides, about 3-4 minutes per side, until golden brown. …
From oliviascuisine.com
5/5 (1)
Total Time 3 hrs
Category Main Course
Calories 397 per serving
  • In a large bowl, combine the chicken thighs, garlic, 1 teaspoon salt, paprika, turmeric, ginger, black pepper, cumin, ground saffron and 3 tablespoons olive oil. Massage the mixture into the chickens with your hands, to ensure every piece is thoroughly coated. Then, cover and refrigerate for at least 2 hours (or overnight).
  • Heat a tablespoon of olive oil in a braiser (or Dutch Oven), over medium-high heat. Brown the chicken thighs on both sides, about 3-4 minutes per side, until golden brown. Transfer the chicken to a cutting board and cut each chicken thigh into 2 or 3 smaller pieces. Reserve on a plate.
  • Reduce heat to medium and sauté the onions, until softened, about 5-8 minutes. Optional: pour in the white wine and cook until evaporated, using a wooden spoon to scrape all the browned bits from the bottom of the pan.
  • Stir in the chicken broth and add the cinnamon stick, preserved lemons, raisins and olives. Season with a small pinch of salt. Add the chicken thighs and any juices, nesting them into the liquid.


CHICKEN WITH OLIVES AND LEMONS RECIPE | MYRECIPES
2011-12-15 Recipes; Chicken with Olives and Lemons; Chicken with Olives and Lemons. Rating: 4 stars. 27 Ratings. 5 star values: 10 4 star values: 10 3 star values: 4 2 star values: 1 …
From myrecipes.com
4/5 (27)
Total Time 46 mins
Servings 4
Calories 271 per serving
  • 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. Sprinkle chicken evenly with oregano and the next 4 ingredients (through shallot); top with lemon slices. Bake at 400° for 20 minutes.
  • Place chicken 3 inches from broiler element; broil on HIGH for 3 minutes or until chicken is browned and done.


MOROCCAN OLIVE AND ORANGE CHICKEN - RECIPE IDEAS, PRODUCT ...
2015-05-29 In 12-in skillet, heat olive oil on med.-high. Sprinkle chicken with salt and pepper; dredge in flour. Cook 3 or 4 minutes or until browned, turning once.
From goodhousekeeping.com
Servings 4
Estimated Reading Time 1 min


BRAISED CHICKEN THIGHS WITH OLIVES AND BASIL RECIPE ...
2013-12-07 Add the broth, tomatoes, olives, the remaining 1/2 teaspoon salt, and the chicken, skin-side up, with any accumulated juices. Cover and simmer until the chicken is just done, …
From foodandwine.com
4/5
Servings 4
  • In a large deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon pepper. Put the chicken in the pan and brown well on both sides, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low.
  • Add the onion and garlic and cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Add the rosemary and wine. Bring to a simmer, scraping the bottom of the pan to dislodge any brown bits. Boil until the wine is reduced to approximately 1/4 cup, 1 to 2 minutes.
  • Add the broth, tomatoes, olives, the remaining 1/2 teaspoon salt, and the chicken, skin-side up, with any accumulated juices. Cover and simmer until the chicken is just done, 20 to 25 minutes. Push the chicken to the side of the pan and then mash the garlic cloves with a fork. Stir in 1/8 teaspoon pepper and the basil, bring just to a simmer, and serve.


SAUTéED CHICKEN WITH OLIVES, CAPERS AND ROASTED LEMONS ...
2013-12-07 Season the chicken with salt and pepper and dust with the flour, shaking off the excess. Cook the chicken over high heat, turning once, until golden, about 6 minutes. Add the …
From foodandwine.com
4/5
Total Time 35 mins
Servings 4
  • Preheat the oven to 375°. Line a baking sheet with parchment paper. Drizzle olive oil on the parchment, then arrange the lemon slices in a single layer. Drizzle the lemons lightly with oil and season with salt and pepper. Roast for about 20 minutes, until the lemons begin to brown around the edges.
  • Meanwhile, heat a large, deep skillet. Add the spinach and cook over high heat, tossing, until wilted, about 2 minutes. Transfer the spinach to a strainer; press out the liquid. Wipe out the skillet and heat 2 tablespoons of the oil in it. Add the bread crumbs and cook over moderate heat, stirring, until toasted, 2 minutes. Add the spinach, season with salt and pepper and cook for 1 minute.
  • In a deep medium skillet, heat the remaining 1/4 cup of oil. Season the chicken with salt and pepper and dust with the flour, shaking off the excess. Cook the chicken over high heat, turning once, until golden, about 6 minutes. Add the olives, capers and stock and bring to a boil. Cook over high heat until the stock is reduced by about two-thirds, about 5 minutes. Add the roasted lemons, butter and parsley, season with salt and pepper and simmer just until the chicken is cooked through, about 1 minute.


MEDITERRANEAN OLIVE CHICKEN - MARINATED ROAST CHICKEN RECIPE
2016-04-12 The result is my Mediterranean Olive Chicken– now a favorite recipe on my site, which is cooked in home kitchens all around the world. Who knew those leftover green olives …
From toriavey.com
5/5 (31)
Total Time 3 hrs
Category Main Course
Calories 610 per serving
  • In a mixing bowl, whisk together the chopped olives, olive oil, lime juice, garlic, honey, lime zest, red pepper flakes and oregano. Season the marinade with salt and pepper to taste.
  • Sprinkle the chicken pieces lightly with salt and pepper. Place chicken pieces in a 9x13 ceramic or glass baking dish. Brush the pieces evenly with olive marinade, using all of the marinade to coat. Cover the baking dish with plastic wrap and place it in the refrigerator for at least 2 hours, up to overnight (overnight is best).
  • Preheat oven to 375 degrees F. Remove the plastic wrap and cover the baking dish with parchment or foil. If using foil, pierce a few vents with a sharp knife around the outer edges. If using parchment, simply cover the dish loosely.
  • Place the covered dish in the oven. Let the chicken bake for 60 minutes, then remove the parchment or foil and cook for an additional 15-30 minutes, basting periodically, until well cooked and tender. At the end of cooking, you may broil it for a minute or two to brown the skin-- watch carefully to make sure it doesn't burn!Transfer chicken pieces to a platter. Carefully tip the baking dish so that the pan drippings and juices gather in one corner. Use a spoon to skim off the clear liquid fat, separating it from the solid drippings. Discard the fat.


ITALIAN-STYLE CHICKEN WITH OLIVES | ITALIAN RECIPES ...
2021-07-19 At just 301 calories per portion, this Italian-style chicken with olives is a delicious low calorie option. This one-pot meal brings onion, celery, chopped tomatoes, and black olives together to make one mouthwatering dish. Infused with red wine vinegar, fresh rosemary, garlic, and a bay leaf, this Italian-style chicken is bursting with flavour.
From goodto.com
3.2/5 (396)
Total Time 1 hr
Category Dinner,Lunch,Main Course
Calories 301 per serving


CHICKEN WITH OLIVES & MUSHROOMS - RECIPE - DIET DOCTOR
2021-03-16 Chicken, olives, and mushrooms combine to make a rustic dinner that will please even the most discerning taste buds. This low-carb recipe is from a collaboration with the celebrated low-carb chef, artist, and former model, Pascale Naessens. Her healthy low-carb recipes are celebrated around the world for their simplicity, beauty, and health.
From dietdoctor.com
4.8/5 (14)
Total Time 45 mins
Category Meal
Calories 679 per serving


BRAISED CHICKEN WITH OLIVES AND CAPERS | WILLIAMS SONOMA

From williams-sonoma.com
4.9/5 (7)
Total Time 1 hr 50 mins
Servings 4


OLIVE GARDEN CHICKEN BREAST RECIPES - ALL INFORMATION ...
Pour all of the Olive Garden dressing over the chicken breasts. Place the brick of cream cheese on top of the chicken. Sprinkle the grated fresh Parmesan over everything, along with the black pepper. Step 3: Cook the chicken Set the slow cooker to high, cover and cook everything for about 4 hours until the chicken is done.
From therecipes.info


CHICKEN TAGINE WITH LEMON AND OLIVES RECIPE | MYRECIPES
Try this Chicken Tagine with Lemon and Olives recipe for a little something different. A tagine is a terra-cotta pot with a conical lid used in Morocco. The stews that come from the pot are named for the cooking vessel, though you can cook them in a large skillet or Dutch oven. Serve with couscous or flatbread.
From news24lite.com


CHICKEN WITH OLIVES AND LEMON RECIPE | COOKING BLOG
Recipe: Chicken with Olivesand Lemon. 2 pounds bone-in, skinless drumsticks 2 teaspoons olive oil 1 medium red onion, sliced 1 cup basmati or long grain rice 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/2 teaspoon fennel seeds 2 lemons, thinly sliced, seeds removed 1/2 cup green olives, sliced 1 (14.5-ounce) can chicken broth 1 cup dry white wine 2 tablespoons …
From recipes-quick.com


CHICKEN WITH OLIVES, CARAMELIZED ONIONS, AND SAGE RECIPE ...
2006-09-04 Cover pan tightly with foil and bake chicken 30 minutes. Uncover; sprinkle olives over chicken. Baste with juices. Return to oven, uncovered, and continue baking until chicken is tender, basting 2 ...
From epicurious.com


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