Chicken With Green Olives Recipes

CHICKEN AND OLIVES

Steps:

• Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
• Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
• Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
• Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
• Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
• Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

CHICKEN WITH GREEN OLIVES

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.

CHICKEN WITH GREEN OLIVES

Steps:

• 1. In large deep skillet over medium-high heat, warm evoo. 2. Sprinkle chicken pieces with one-half teaspoon salt and the pepper. 3. Add chicken to skillet, skin-side down, and cook, turning, until well browned, about 15 minutes. Reduce heat to medium and remove chicken to a plate. 4. To same skillet, add onion pieces, ginger, cinnamon, turmeric, garlic, bay leaf cumin, paprika, and cayenne. 5. Cook together, stirring occasionally, until onion softens, about 5 minutes. 6. Add remaining teaspoon of salt and stir well. Add chicken stock; raise heat to medium-high and return chicken to pan, skin-side up. Continue cooking at low simmer. 7. While chicken is cooking, prepare olives by covering them with water in a small saucepan. Bring to boil over high heat; drain water and repeat. 8. Add drained olives to chicken cooking on stove. Continue cooking until chicken is done, about 15 minutes total from the time it is returned to the pan. 9. Add lemon juice and stir well. Add cilantro and stir. Serve immediately. Source: National Chicken Council

CHICKEN WITH GREEN OLIVES, ORANGE, AND SHERRY

Steps:

• Preheat oven to 425°F. Heat oil in large ovenproof skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until skin is crisp and browned, about 6 minutes per side. Transfer chicken to plate. Reduce heat to medium-high. Drain all but 2 tablespoons drippings from skillet. Add shallots; stir until soft and beginning to brown, about 2 minutes. Add garlic; stir 30 seconds. Add Sherry; boil until reduced by half, scraping up browned bits, about 3 minutes. Add chicken broth; bring to boil. Return chicken, skin side up, to skillet. Place orange wedges and olives among chicken pieces. Transfer to oven and braise uncovered until chicken is cooked through, about 20 minutes.
• Transfer chicken to platter. Bring sauce to boil over high heat. Stir in honey; boil until thickened, about 5 minutes. Season with salt and pepper. Pour sauce, oranges, and olives over chicken, or return chicken to skillet and serve.

CHICKEN WITH TOMATOES AND OLIVES

Steps:

• In a 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 8-10 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, 13-15 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 and serve.

MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON

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.

CHICKEN WITH GREEN OLIVES

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.

ROAST LEMON-GARLIC CHICKEN WITH GREEN OLIVES

Steps:

• Heat oven to 425°F.
• In a small bowl, mix lemon rind, juice, olive oil, herbs, salt and pepper.
• Arrange chicken in flameproof roasting pan. Spoon lemon-herb mixture over top. Place garlic around chicken, stirring to coat cloves.
• Roast in 425°F oven 40 to 45 minutes (internal temperature 170°F). Transfer chicken and garlic to platter.
• Add broth to pan. Place over medium-high heat; scrape up bits from bottom. Add olives; heat through. Pour over chicken. Top with parsley.

CHICKEN WITH GREEN OLIVES

Steps:

• Season the chicken with salt and pepper. Heat the olive oil and butter in a frying pan. Brown the chicken breasts on all sides in the oil and butter. Remove from the pan and keep warm.
• Add the onion and garlic to the pan and fry gently until beginning to soften. Add the peppers and mushrooms and cook for a few minutes longer.
• Add the tomatoes to the pan and season generously with additional salt and pepper. Transfer the vegetable mixture to an ovenproof casserole. Place the browned chicken breasts on the bed of vegetables.
• Deglaze the frying pan with the white wine and pour the deglazing mixture over the chicken. Cover the casserole and cook in a preheated oven at 350 F for 50 minutes.
• Add the olives to the chicken and vegetables, mix lightly and then pour on the cream. Recover the casserole and return to the oven for 10 minutes.
• Adust the seasoning and serve the pieces of chicken, surrounded by the vegetables and sauce, with pasta or tiny new potatoes. Garnish with parsley.