I can’t think of a better place to start than with Chicken With Olives. I also like the idea that this takes a basic food and changes it up slightly. Maybe a few more ingredients aren’t in the dish you’re thinking of, but think about how much your site could change just by adding a little html knowledge, and maybe some nice graphics.
Chicken & olive casserole
- Preparation and cooking time
- Prep:10 mins
- Cook:30 mins
- Serves 4
A simple midweek chicken stew with rich tomato, olive and caper sauce. Serve with rice or bread
- 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
- STEP 1Heat 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.
- STEP 2Turn up the heat, add the chicken and cook for a few mins each side until golden.
- STEP 3Return 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 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.
Chef John’s Chicken and Olives
Moist, tender seared chicken finishes in a savory olive sauce.
Read the full recipe after the video.
Original recipe yields 4 servingsIngredient Checklist
- 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
ADD ALL INGREDIENTS TO SHOPPING LIST
- Step 1Season 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.
- Step 2Heat 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.
- Step 3Reduce 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.
- Step 4Pour 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.
- Step 5Reduce 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.
- Step 6Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.
Italian-style chicken with olives recipe
|Nutrition per portion||RDA|
|– of which Sugars||8.1g||9%|
A delicious chicken dish in a flavoursome tomato and olive stew – and just 301 calories per portion.
This Italian-style chicken with olives is one of our favourite healthy chicken recipes. If you’re cooking it for a big weekend lunch, it’s lovely to make with a whole chicken jointed into 8 pieces. But for a simpler starting point, you can just use six chicken breasts or eight chicken thighs. You can cook it on the stove top in just 40 minutes, using one pan. Alternatively, if you have a slow cooker, toss everything in and leave it to summer for a few hours. (See Step 6 for the full slow cooker method). Either way, you will get tender chicken in a really lively sauce, beautifully seasoned with Italian herbs. It’s low carb and low in saturated fat but doesn’t feel like a diet dish in any way.
- 2kg free-range chicken, jointed, or 6 skin-on breasts
- 2 tbsp light olive oil
- 2 onions, peeled and sliced
- 1 stick celery, finely chopped
- 2 cloves garlic, crushed
- Small glass white wine
- 1x400g tin chopped tomatoes
- 350g fresh tomatoes, skinned and chopped
- 1 tbsp sun-dried tomato paste
- 1 tbsp red wine vinegar
- 1 bay leaf
- 1 stalk fresh rosemary, leaves chopped
- 100g black olives, stoned
- Season the chicken. Heat half the oil in a large sauté pan and brown the chicken pieces on both sides. Transfer to a plate.
- Add the remaining oil to the pan and cook the onions and celery for about 6-8 mins, until soft.
- Add the garlic and wine and bubble for 2 mins. Then add the tinned and fresh tomatoes, sun-dried tomato paste, vinegar, herbs and olives; season.
- Put the chicken back in, bring the sauce to the boil, loosely cover, then turn the heat down and simmer for 40 mins.
- Serve up with your favourite pasta or potatoes and plenty of crusty bread to mop up all the saucy goodness.
- Slow Cooker Method: If cooking in a slow cooker, follow steps 1 and 2 and add to the bowl of a slow cooker. Add in the remaining ingredients and cook on high for 3-4 hours, or up to 6 hours on low.
Top tips for making Italian-style chicken with olives
If the sauce becomes a little too thick or threatens to dry out, just add a splash of water, stock or wine to loosen it. If it runs a little thin, just let it bubble away for a few minutes longer until it thickens down.
This dish is lovely with just some vibrant greens which soak up some of the sauce – kale, cavolo nero or tenderstem broccoli. This keeps it super-healthy and low carb. If you do want a side dish, brown rice or a smooth, buttery mashed potato both work really well.