Chicken With Olives Pine Nuts Recipes

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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

GOLDEN LEMON-OLIVE CHICKEN WITH PINE NUT COUSCOUS



Golden Lemon-Olive Chicken with Pine Nut Couscous image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
3 medium onions peeled, each cut into 6 wedges, root end intact
4 bay leaves
4 large cloves garlic, crushed
Salt and freshly ground black pepper
1 cup good quality pitted large green olives
5 tablespoons butter
4 Meyer lemons or organic lemons, 2 sliced, 1 zested and juiced, plus 1 juiced
1 generous pinch saffron threads, 12 to 15 threads
3 tablespoons all-purpose flour
1 quart homemade or store-bought chicken stock
1 1/2 teaspoons turmeric, half a palmful
1 1/2 teaspoons ground cumin, half a palmful
1 pinch ground cinnamon
1 1/2 to 2 pounds poached chicken, diced or shredded
1/4 cup pine nuts
1 1/2 cups couscous
1/4 cup finely chopped mint leaves
1/4 cup finely chopped parsley leaves

Steps:

  • Heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in a large skillet or Dutch oven over medium-high heat. Add the onions, bay leaves and garlic and season with salt and pepper, to taste. Stir for 3 to 4 minutes, then cover the pan and sweat the onions for3 to 4 minutes more. Uncover the pot and stir in the olives.
  • Meanwhile, heat 1 tablespoon butter in a medium-high sided skillet over medium to medium-high heat. Slice 2 lemons and gently brown the slices, in 2 batches. As they brown, add them to the pan with the onions. Add 3 more tablespoons butter to the pan and let it melt, then add saffron threads and the zest of l lemon to the melted butter and stir for 1 minute. Whisk in the flour, cook for a minute more, then whisk in 2 1/2 cups of the chicken stock. Season the sauce with turmeric, cumin and cinnamon and let thicken for a couple of minutes. Stir in the juice of remaining 2 lemons and reduce the heat to low. Add the chicken and sauce to the onions and gently stir to combine. Cool and store for a make-ahead meal or, cover the pan to warm the chicken through and combine flavors.
  • When ready to serve, prepare couscous. Put the remaining 1 tablespoon of butter in a medium pot or pan with tight-fitting lid and let it melt over medium heat. Add the pine nuts and gently toast them to light golden brown. Stir in the remaining 1 1/2 cups of chicken stock and bring it to a boil. Stir in the couscous, turn off heat, cover the pan and let stand for 5 minutes. Fluff the couscous with a fork and add the mint and parsley. Spoon the couscous into a serving bowl.
  • Transfer the chicken mixture to a serving bowl or platter and serve with the couscous.

SAUTEED CHICKEN WITH SPINACH, GARLIC, AND PINE NUTS



Sauteed Chicken with Spinach, Garlic, and Pine Nuts image

Why relegate the wilted greens to the side? Here, dollops of tangy goat cheese and a handful of pine nuts conspire to make spinach the star of the show.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 10

1 cup brown rice
3 tablespoons extra-virgin olive oil
4 (6-ounce) boneless, skinless chicken breasts, pounded 1/2 inch thick
Coarse salt
2 cloves garlic, thinly sliced
Pinch of red-pepper flakes
1 bunch spinach, trimmed and rinsed (10 oz)
2 tablespoons pine nuts, toasted
2 tablespoons fresh goat cheese
1/2 lemon

Steps:

  • Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.
  • Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.
  • To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.

Nutrition Facts : Calories 540 g, Cholesterol 105 g, Fat 20 g, Fiber 3 g, Protein 48 g, SaturatedFat 5 g, Sodium 270 g

CHICKEN WITH OLIVES & PINE NUTS



Chicken with Olives & Pine Nuts image

This is a family favorite with an Italian flare. Easy and quick to prepare. Recipe is revised from a lovely recipe by Alexandria Mott, www.housebeautiful.com.

Provided by kathryn jones

Categories     Chicken

Time 1h20m

Number Of Ingredients 9

2 lb boneless/skinless chicken breast
1/2 tsp salt
1 Tbsp light extra-virgin olive oil
1 Tbsp butter, light
1-2 md garlic cloves
1-2 md bay leaves, preferable fresh
1/2 c brine-cured green olives or oil-cured black olives
1/4 c white wine
1/8 c pine nuts, toasted

Steps:

  • 1. Rinse chicken breast & cut in halves. Season with salt.
  • 2. Add butter & olive oil to skillet and cook over low-medium heat. When butter is melted and hot, add chicken pieces, in a single layer. Place garlic cloves and bay leaves between chicken pieces.
  • 3. Cover the pan and cook chicken over low heat and brown slowly. After about 10 minutes turn chicken and move around pan to cook evenly. Replace the cover. Repeat again in about 10 minutes and continue cooking slowly.
  • 4. Once chicken is cooked about 30 minutes, remove lid and add the pitted olives and wine. Turn heat to high until plan liquid is boiling. Cover and cook gradually to concentrate the juices (about 5 minutes).
  • 5. Remove lid and cook too evaporate the pan juices. Scatter pine nuts and turn chicken pieces gently to coat to form a glaze.
  • 6. Serve chicken and spoon any sauce and pine nuts in the pan and drizzle over the chicken. Enjoy!

LIDIA'S CHICKEN WITH PINE NUTS AND OLIVES



LIDIA'S CHICKEN WITH PINE NUTS AND OLIVES image

Categories     Chicken

Number Of Ingredients 9

4 pounds assorted chicken pieces, cut-up
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 tablespoons butter
3 garlic cloves, peeled
2 bay leaves, preferably fresh
1 cup brine-cured green Italian olives
½ cup white wine
¼ cup pine nuts, toasted

Steps:

  • Rinse the chicken pieces, and pat dry with paper towels. Trim off excess skin and all visible fat. Cut drumsticks off the thighs; cut breast halves into two pieces each. Season the chicken all over with the salt. Put the olive oil and butter in the pan, and set over medium-low heat. When the butter is melted and hot, lay in the chicken pieces, skin side down, in a single layer; drop the garlic cloves and bay leaves in the spaces between them. Cover the pan, and let the chicken cook over gentle heat, browning slowly and releasing its fat and juices. After about 10 minutes, uncover the pan, turn the pieces, and move them around the pan to cook evenly, then replace the cover. Turn again in 10 minutes or so, and continue cooking covered. While the chicken is browning, pit the olives (if they still have pits in them). If you're using small olives like Castelvetrano, use a pitter and keep them whole. If you have larger olives (such as Ascolane or Cerignola), smash them with the blade of a chef's knife to remove the pits, and break them into coarse chunks. After the chicken has cooked for 30 minutes, scatter the olives onto the pan bottom, around the chicken, and pour in the wine. Raise the heat so the liquid is bubbling, cover, and cook, gradually concentrating the juices, for about 5 minutes. Remove the lid, and cook uncovered, evaporating the pan juices, occasionally turning the chicken pieces and olives. If there is a lot of fat in the bottom of the pan, tilt the skillet and spoon off the fat from one side. Scatter the pine nuts around the chicken, and continue cooking uncovered, turning the chicken over gently until the pan juices thicken and coat the meat like a glaze. Turn off the heat, and serve the chicken right from the skillet, or heap the pieces on a platter or in a shallow serving bowl. Spoon out any sauce and pine nuts left in the pan, and drizzle over the chicken.

CHICKEN WITH OLIVES AND PINE NUTS



CHICKEN WITH OLIVES AND PINE NUTS image

Categories     Chicken

Yield 6 servings

Number Of Ingredients 9

4 pounds assorted chicken pieces, cut-up
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 tablespoons butter
3 garlic cloves, peeled
2 bay leaves, preferably fresh
1 cup brine-cured green Italian olives
cup white wine
cup pine nuts, toasted

Steps:

  • Rinse the chicken pieces, and pat dry with paper towels. Trim off excess skin and all visible fat. Cut drumsticks off the thighs; cut breast halves into two pieces each. Season the chicken all over with the salt. Put the olive oil and butter in the pan, and set over medium-low heat. When the butter is melted and hot, lay in the chicken pieces, skin side down, in a single layer; drop the garlic cloves and bay leaves in the spaces between them. Cover the pan, and let the chicken cook over gentle heat, browning slowly and releasing its fat and juices. After about 10 minutes, uncover the pan, turn the pieces, and move them around the pan to cook evenly, then replace the cover. Turn again in 10 minutes or so, and continue cooking covered. While the chicken is browning, pit the olives (if they still have pits in them). If you're using small olives like Castelvetrano, use a pitter and keep them whole. If you have larger olives (such as Ascolane or Cerignola), smash them with the blade of a chef's knife to remove the pits, and break them into coarse chunks. After the chicken has cooked for 30 minutes, scatter the olives onto the pan bottom, around the chicken, and pour in the wine. Raise the heat so the liquid is bubbling, cover, and cook, gradually concentrating the juices, for about 5 minutes. Remove the lid, and cook uncovered, evaporating the pan juices, occasionally turning the chicken pieces and olives. If there is a lot of fat in the bottom of the pan, tilt the skillet and spoon off the fat from one side. Scatter the pine nuts around the chicken, and continue cooking uncovered, turning the chicken over gently until the pan juices thicken and coat the meat like a glaze. Turn off the heat, and serve the chicken right from the skillet, or heap the pieces on a platter or in a shallow serving bowl. Spoon out any sauce and pine nuts left in the pan, and drizzle over the chicken.

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