Chicken Thighs With Olives And Basil Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

ONE-TRAY BAKE



One-tray bake image

So easy - chuck everything in one tray, then bung it in the oven.

Provided by Georgina Hayden

Categories     Mains     Jamie Magazine     Chicken     One-pan recipes     Chicken thighs     Tomato

Time 50m

Yield 4 to 6

Number Of Ingredients 9

1 bunch of fresh basil
1 bulb of garlic
1 handful of black olives
1 small ciabatta loaf
8 free-range chicken thighs or drumsticks
2 handfuls of cherry tomatoes
olive oil
1 dried red chilli
8 slices of higher-welfare pancetta or thin-sliced smoked streaky bacon

Steps:

  • Preheat the oven to 180ºC/gas 4. Get a deep roasting tray big enough to fit all the chicken in one layer.
  • Pick the basil leaves, break the bulb of garlic into cloves, then destone the olives.
  • Rip the ciabatta into medium-sized chunks and place in the tray with the chicken, tomatoes, basil leaves, unpeeled garlic cloves and olives. Add a generous drizzle of oil, a pinch of sea salt and black pepper and the chilli.
  • Toss to mix up well, then reposition the chicken on top. Bake in the oven, turning the chicken after 30 minutes.
  • After another 30 minutes, drape the pancetta or bacon on top of the chicken and return to the oven for 15 minutes, until the chicken is cooked and falling off the bone. Lovely with a crisp green salad.

Nutrition Facts : Calories 672 calories, Fat 36.6 g fat, SaturatedFat 9.6 g saturated fat, Protein 48.7 g protein, Carbohydrate 36.7 g carbohydrate, Sugar 2.4 g sugar, Sodium 0 g salt, Fiber 0 g fibre

PROVENCAL CHICKEN WITH TOMATOES, OLIVES, AND BASIL



Provencal Chicken with Tomatoes, Olives, and Basil image

Serve with some crusty bread.

Provided by Janet Fletcher

Categories     Chicken     Garlic     Herb     Olive     Tomato     Sauté     Dinner     Basil     Summer     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 9

8 chicken thighs with skin and bone (about 2 1/2 pounds)
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 1/2 pounds plum tomatoes, seeded, diced (about 3 cups)
1/3 cup dry white wine
4 anchovy fillets, minced
1/3 cup Niçoise olives, pitted, or 1/3 cup Kalamata olives, pitted, halved
1/4 cup thinly sliced fresh basil leaves or purple basil leaves
1 1/2 tablespoons chopped drained capers

Steps:

  • Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over high heat. Add chicken, skin side down. Reduce heat to medium-high; cook until golden, about 5 minutes per side. Transfer chicken to platter. Pour off all but 1 1/2 tablespoons drippings. Cool skillet 2 minutes; return to low heat. Add garlic; sauté 1 minute. Add tomatoes and wine. Increase heat to medium; bring to simmer, scraping up any browned bits. Cook until tomatoes are tender, stirring occasionally, about 2 minutes.
  • Return chicken, skin side up, to skillet. Bring mixture to boil. Cover; reduce heat to medium-low. Simmer until chicken is cooked through, about 25 minutes.
  • Transfer chicken to plate. Add last 4 ingredients to sauce in skillet. Bring to boil over medium-high heat. Reduce heat; simmer until sauce thickens, about 4 minutes. Spoon sauce over chicken; serve.

BAKED BALSAMIC CHICKEN THIGHS (5 MIN PREP!)



Baked Balsamic Chicken Thighs (5 Min Prep!) image

These EASY baked balsamic chicken thighs (complete with simple balsamic chicken marinade) make a flavorful weeknight dinner. Just 5 minute prep time!

Provided by Maya Krampf

Categories     Main Course

Time 23m

Number Of Ingredients 8

12 medium Boneless skinless chicken thighs ((~3 lb))
1/4 cup Olive oil
1/4 cup Balsamic vinegar
6 cloves Garlic ((minced))
1 tsp Italian seasoning
1 tsp Sea salt
1/4 tsp Black pepper
Balsamic glaze ((optional))

Steps:

  • In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt and pepper. Add the chicken and move around to coat in marinade.
  • Refrigerate chicken in the marinade for at least 1 hour, up to 2 days, ideally turning the chicken to coat in marinade halfway through.
  • Preheat the oven to 425 degrees F (218 degrees C). Line one extra-large or two small baking sheets with parchment paper.
  • Arrange the chicken in a single layer on the lined baking sheet(s), mostly without touching each other. Bake for 18-20 minutes, until chicken is cooked through (165 degrees F measured using an instant read thermometer).
  • Allow chicken to rest for 5 minutes before eating. If desired, drizzle with balsamic glaze to serve.

Nutrition Facts : Calories 364 kcal, Carbohydrate 3.1 g, Protein 43.8 g, Fat 18.3 g, SaturatedFat 3.6 g, Cholesterol 214.7 mg, Sodium 591.9 mg, Fiber 0.2 g, Sugar 1.6 g, ServingSize 1 serving

CHICKEN THIGHS WITH OLIVES AND BASIL



Chicken thighs with olives and basil image

Make and share this Chicken thighs with olives and basil recipe from Food.com.

Provided by JustJanS

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
8 chicken thighs (about 1.5kg/3lbs)
1 teaspoon salt, divided
fresh ground black pepper
1 medium onion, chopped
12 cloves garlic, peeled
2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried rosemary
1/2 cup dry white wine
1/2 cup low sodium chicken broth or 1/2 cup homemade stock
1 (440 g) can tomatoes, chopped and including juice
1/3 cup pitted and halved black olives
1/3 cup chopped fresh basil

Steps:

  • Season the chicken with half the salt, and a good grinding of black pepper.
  • Heat the oil in a large, heavy based frying pan over moderately high heat.
  • Brown the chicken well on both sides, about 8 minutes in total; remove.
  • Reduce the heat to medium and and the onion and garlic; cook for about 5 minutes, until the onion starts to soften.
  • Add the rosemary and wine and bring to a simmer, scraping any brown bits from the bottom.
  • Boil for 1-2 minutes, until the wine is reduced by half.
  • Add the broth, tomatoes, olives the remaining salt and the chicken, skin side up, along with any juices.
  • Cover and simmer for about 25 minutes or until the chicken is just done.
  • Push the chicken to the side of the pan, crush the garlic with a fork and stir in the basil an another grinding of black pepper.
  • Reheat for a minute and serve.

CHICKEN THIGHS WITH TOMATOES, OLIVES AND CAPERS



Chicken Thighs With Tomatoes, Olives and Capers image

This first appeared in Cooking Light several years ago. As presented, it includes my changes to make the dish a bit more saucy and fully flavored.

Provided by justcallmetoni

Categories     Chicken Thigh & Leg

Time 30m

Yield 2 thighs per serving, 4 serving(s)

Number Of Ingredients 9

8 boneless skinless chicken thighs
1 teaspoon olive oil
1/4 teaspoon oregano (Greek, if possible)
4 teaspoons minced garlic
1/2 teaspoon pepper
3/4 cup chopped fresh parsley
1/3 cup chopped pitted kalamata olive
2 teaspoons capers
22 ounces canned diced tomatoes, undrained (about 1 1/5 14 oz cans)

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.

Nutrition Facts : Calories 224.4, Fat 8.2, SaturatedFat 1.8, Cholesterol 114.5, Sodium 257.6, Carbohydrate 8.7, Fiber 2.8, Sugar 4.2, Protein 29.2

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

BRAISED CHICKEN THIGHS WITH GREENS AND OLIVES



Braised Chicken Thighs With Greens and Olives image

In this quick and comforting one-pot, stove-top meal, chicken thighs are browned, then simmered with sturdy greens. When they're in season, pleasantly bitter dandelion greens are lovely here. But any structured greens with a tendency to wilt when cooked, like escarole, kale and even Swiss chard, will work here, so feel free to use whatever you have on hand. Olives and raisins, tossed in at the very end, add some salty and sweet notes. Round out the meal with a loaf of crusty bread - it's perfect to sop up this brothy braise.

Provided by Colu Henry

Categories     dinner, weekday, weeknight, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds bone-in, skin-on chicken thighs
Kosher salt and black pepper
2 tablespoons grapeseed or canola oil
1/2 red onion or 2 to 3 medium shallots, thinly sliced (about 1 cup)
2 garlic cloves, thinly sliced
Pinch of red-pepper flakes (optional)
1 to 2 bunches sturdy greens, such as dandelion, escarole, Swiss chard or kale, roughly chopped (about 8 cups)
1 1/2 cups chicken stock, plus more as needed
1/3 cup green olives, pitted and roughly chopped
2 tablespoons raisins
2 tablespoons finely chopped Italian parsley (optional)
Flaky salt, for serving (optional)

Steps:

  • Season chicken thighs well with salt and pepper. In a large heavy-bottomed skillet, heat oil over medium-high heat. Add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, about 5 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to a plate and set aside.
  • Pour off all but 2 tablespoons of fat from the pan and return to medium-low heat. Add red onion, and cook until it begins to soften, about 1 to 2 minutes. Add garlic and red-pepper flakes, if using, and cook for 30 seconds more.
  • Add chopped greens to the pan and stir, tossing to coat in the residual chicken fat. It may seem like a lot of greens, but they will cook down. Add the chicken thighs and any juices that have accumulated back to the pan and lay them on top of the greens. Pour in enough of the chicken stock to come up to the chicken about halfway. Bring the chicken to a gentle simmer. Partly cover and allow the chicken to finish cooking through, about 20 minutes more.
  • Stir in olives and raisins and cook uncovered until they are warmed through, and the raisins are nicely plumped, about 1 minute more. Garnish with parsley, if using, and serve. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 518, UnsaturatedFat 26 grams, Carbohydrate 12 grams, Fat 38 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 745 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN THIGHS WITH OLIVES, LEMON AND FENNEL



Chicken thighs with olives, lemon and fennel image

Provided by Metro

Time 1h35m

Yield 4-6

Number Of Ingredients 12

2 tablespoon (30 ml) olive oil
salt & pepper to taste
4 to 6 chicken thighs
2 leeks leeks, cleaned and slices
2 garlic cloves, chopped
2 cups (500 ml) fennel, chopped
1/2 teaspoon (2,5 ml) salt
1/2 lemon, thinly cut into half slices
1 cup (250 ml) pitted green olives
1/2 teaspoon (2,5 ml) turmeric
pepper to taste
1/2 cup (125 ml) white wine

Steps:

  • 1. Preheat the oven to 350°F with the rack in the middle position.2. Generously season the chicken thighs with salt and pepper. In an oven-safe skillet, sear the chicken thighs in the olive oil on medium high for about 2 minutes on each side. Remove the chicken from the skillet.3. In the same pan, add the leeks, garlic, fennel, salt, and cook for 6 minutes while frequently stirring. Add the lemon slices, olives, and chicken thighs. Sprinkle turmeric over the thighs and season with pepper. Bake in the oven for 40 minutes.4. Add the white wine and bake for another 20 minutes.5. Serve with rice or a salad.Source: Metro

More about "chicken thighs with olives and basil recipes"

MEDITERRANEAN ROASTED CHICKEN THIGHS WITH OLIVES AND TOMATOES
mediterranean-roasted-chicken-thighs-with-olives-and-tomatoes image
2018-11-15 1 tablespoon + 1 teaspoon olive oil; 4 boned-in chicken thighs with skin; 8 whole unpeeled garlic cloves; 2 cups halved cherry tomatoes; 1/2 cup …
From chocolatemoosey.com
4.3/5 (35)
Total Time 1 hr 10 mins
Category Chicken + Turkey
Calories 4769 per serving
  • In a large oven-proof skillet over medium heat, heat 1 teaspoon oil. Once hot, add the chicken thighs skin side down and cook for 5 minutes or until golden brown. Flip and brown the other side for 5 minutes. If your skillet isn't large enough, you may need to do this in two batches. Add more oil if necessary.
  • Meanwhile, in a large bowl mix together the garlic, tomatoes, both olives, remaining 1 tablespoon oil, balsamic vinegar, and sea salt.
  • Once the chicken has finished browning, transfer to a plate and keep warm. Drain any excess fat left in the pan. Wipe clean.


BRAISED CHICKEN THIGHS WITH LEMON, GARLIC AND OLIVES
braised-chicken-thighs-with-lemon-garlic-and-olives image
2015-10-16 Stir in the chicken stock and lemon juice. Add back the thighs (skin-side up, including any accumulated juices) and scatter in the garlic and the …
From nerdswithknives.com
4.6/5 (9)
Total Time 1 hr 15 mins
Servings 2-4
  • Set a large, oven-proof skillet on medium-high heat (the pan should be large enough to hold the chicken in a single layer). Add the oil and place the chicken, skin-side down, and leave it alone until the skin is deep golden brown, 7-9 minutes. Flip the chicken and scatter the garlic cloves into the pan. Cook until garlic is brown is spots and beginning to soften (don’t let garlic burn), 2-3 minutes. Remove the chicken and garlic from the pan and set aside.
  • To the same pan, add the onions, lemon slices and thyme, and season lightly with salt and pepper. Cook, stirring often, until the onions have softened and turned golden, 6 to 8 minutes. Stir in the chicken stock and lemon juice. Add back the thighs (skin-side up, including any accumulated juices) and scatter in the garlic and the olives. Transfer the pan to the oven. Bake, uncovered, for 25-35 minutes, or until chicken is cooked through (165º F / 75º C on an instant read thermometer).


RECIPE: MEDITERRANEAN CHICKEN THIGHS – CLEVELAND CLINIC
recipe-mediterranean-chicken-thighs-cleveland-clinic image
2020-01-09 Sear the chicken thighs on both sides on a hot pan for 5 minutes. Put chicken thighs in a baking dish. Mix olive oil, balsamic vinegar, tomatoes, …
From health.clevelandclinic.org
Estimated Reading Time 1 min


ROASTED CHICKEN THIGHS WITH FRESH BASIL - THE SPRUCE EATS
roasted-chicken-thighs-with-fresh-basil-the-spruce-eats image
2016-06-14 8 bone-in, skin-on chicken thighs, about 2 1/2 pounds. 8 large basil leaves, or 16 small. Kosher salt, to taste. Freshly ground black pepper, to taste. …
From thespruceeats.com
4.3/5 (42)
Total Time 40 mins
Category Dinner, Entree
Calories 667 per serving


10 BEST CHICKEN THIGHS WITH GREEN OLIVES RECIPES | YUMMLY
10-best-chicken-thighs-with-green-olives-recipes-yummly image
Broiled Chicken Thighs with Oranges, Fennel and Green Olives New York Times Cooking. pitted green olives, Orange, bone in chicken thighs, pepper, extra-virgin olive oil and 5 more.
From yummly.com


BRAISED CHICKEN THIGHS WITH OLIVES AND BASIL RECIPE ...
2004-06-10 Step 3. 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 …
From myrecipes.com
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.
  • Wine Recommendation: Italy has three great red grapes. Nebbiolo and sangiovese are well known, but the robust aglianico grape deserves at least the same regard. This dish is a great opportunity to sample either of its best wines, Taurasi or Aglianico del Vulture.


CHICKEN THIGHS WITH TOMATOES AND OLIVES RECIPE | MYRECIPES
2013-01-16 Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned. Remove chicken from pan; keep warm. . Add garlic …
From myrecipes.com
4/5 (1)
Total Time 15 mins
Servings 4
Calories 306 per serving
  • Sprinkle chicken evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned. Remove chicken from pan; keep warm.
  • . Add garlic and onion to pan, and sauté 2 minutes. Stir in tomatoes and wine; bring to a simmer. Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 12 minutes or until chicken is done. Remove chicken from pan, and keep warm. Continue to simmer tomato mixture, uncovered, 5 minutes. Stir in olives, basil, and 1/4 teaspoon pepper.


BRAISED CHICKEN THIGHS WITH OLIVES AND BASIL RECIPE ...
2013-12-07 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. Step 3. Add the broth, …
From foodandwine.com
5/5
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.


BONELESS, SKINLESS CHICKEN THIGHS WITH TOMATOES, BASIL AND ...
2020-07-31 Add the olive oil to a large deep skillet or casserole over medium high heat. Once oil is hot, add the garlic and chicken thighs. Cook the chicken thighs about 7 minutes per …
From finefoodsblog.com
3.7/5 (18)
Total Time 25 mins
Category Main Course
Calories 340 per serving
  • Slice tomatoes in half. Peel garlic cloves and crush them so they break open. Season chicken thighs on both sides with salt and pepper.
  • Add 1 tbsp olive oil to a large deep skillet or casserole over medium high heat. Once oil is hot, add the garlic and chicken thighs.
  • Cook chicken thighs about 7 minutes per side, until they release easily and are starting to get golden brown. Let the garlic cloves get brown and caramelized.


SKILLET CHICKEN THIGHS WITH OLIVES, PEPPERS, ONIONS ...
2021-04-13 Juicy chicken thighs with crispy skin served over a sauce of tomatoes, Kalamata and Sicilian olives, peppers, onions, tomatoes, and lots of garlic. This dish is so savory and dripping with umami. All that flavor AND only 20 minutes of prep time. This one skillet dinner will be ready to serve in 1 hour.
From laurenfromscratch.com
5/5 (1)
Calories 419 per serving
Category Dinner


ROASTED OLIVE CHICKEN THIGHS RECIPE BY TIM LOVE
2013-03-05 In a small bowl, mix the mayonnaise, olives, and basil together. Stuff the mixture under the skin of each chicken thigh. In a large sauté pan, add enough oil to coat the bottom of the pan and heat to medium. Season each stuffed chicken thigh liberally with salt and pepper. Place the thighs skin side down into the sauté pan and sear for 4 minutes. Flip and cook for 4 …
From thedailymeal.com
5/5 (2)
Estimated Reading Time 40 secs
Servings 2
Calories 1412 per serving


BRAISED CHICKEN THIGHS WITH OLIVES AND BASIL - STARKEL ...
2020-03-14 Braised Chicken Thighs with Olives and Basil . Votes: 0 Rating: 0 You: Rate this recipe! Course: Dinner: Special Diet: GAPs: Servings: Ingredients. 1 tbsp olive oil; 8 chicken thighs (about 3 pounds in all) 1 tsp salt; black pepper fresh ground; 1 onion, chopped ; 12 cloves garlic, peeled; 2 tsp fresh rosemary chopped, (or 3/4 tsp dried rosemary) 1/2 cup dry white …
From starkelnutrition.com
Category Dinner


KETO ITALIAN CHICKEN WITH BASIL AND OLIVES - RECIPE - DIET ...
2021-02-25 Preheat the oven to 350°F (175°C). In a large frying pan, melt butter or olive oil, on medium heat. Season the chicken with salt and pepper. Fry the chicken on all sides until browned. Place the chicken in a baking dish. Cook in the oven for 15–20 minutes or until the chicken is cooked through. Let rest.
From dietdoctor.com
4.9/5 (14)
Total Time 35 mins
Category Meal
Calories 558 per serving


CHICKEN THIGHS WITH PEPPERS RECIPE - ALL INFORMATION ABOUT ...
Fajita-Inspired Sheet Pan Chicken Thighs and Peppers best www.mashupmom.com. Arrange chicken thighs on top of the peppers and onions on the prepared baking sheet. Bake at 425 degrees for 35-40 minutes, or until chicken is cooked through. This super easy, fajita-inspired, sheet pan chicken thighs and peppers recipe is naturally low carb and gluten free, plus I …
From therecipes.info


CHICKEN WITH OLIVES - ALL INFORMATION ABOUT HEALTHY ...
Mediterranean Baked Chicken Thighs with Kalamata Olives Recipe trend feedmephoebe.com. Instructions. In a large mixing bowl or baking dish, combine the vinegar, Dijon, olive oil, garlic, salt, and rosemary. Add the chicken and olives and swish the meat around until coated in the marinade. Refrigerate for at least 1 hour or overnight, covered. Preheat the oven to 375 …
From therecipes.info


SKILLET CHICKEN THIGHS WITH CERIGNOLA OLIVES AND POTATOES ...
Season the chicken thighs with 1 teaspoon salt and several grinds of pepper. Heat the olive oil in a large skillet or shallow Dutch oven over medium heat. Brown the chicken on both sides, 8 to 10 minutes in all. What is important when cooking chicken thighs with the skin on is that you get the skin crisp, so cook on all sides until it is. Remove chicken thighs to a plate as they brown.
From lidiasitaly.com


BRAISED CHICKEN THIGHS WITH OLIVES AND BASIL RECIPE
Get one of our Braised chicken thighs with olives and basil recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Chicken with Dates, Olives, and Cinnamon Myrecipes.com This Moroccan-style chicken dish features chicken thighs simmered in a mixture of onion, olives, dat... 45 Min; serves 6 (serving size: 2 thighs and 1/2 cup sauce) …
From crecipe.com


10 BEST CHICKEN THIGHS WITH GREEN OLIVES RECIPES | YUMMLY
pepper, fresh basil leaves, chicken thighs, green olives, chicken broth and 4 more Sticky Chicken Thighs With Lemon And Honey BBC sea salt, black peppercorns, green olives, garlic cloves, fresh flat-leaf parsley and 5 more
From yummly.co.uk


36 CHICKEN THIGH RECIPES | FOOD & WINE
2020-11-23 Braised Chicken Thighs with Olives and Basil Go to Recipe Though it only cooks for half an hour, this dish has the satisfying, melded flavor of a long–simmered stew.
From foodandwine.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #very-low-carbs     #main-dish     #poultry     #dinner-party     #chicken     #stove-top     #dietary     #low-carb     #low-in-something     #meat     #taste-mood     #savory     #equipment     #presentation     #served-hot

Related Search