Mixed Provencal Olives With Preserved Lemon And Oregano Recipes

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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

PROVENCAL OLIVES



Provencal Olives image

A hint of orange, the robustness of garlic and rosemary, and the sweetness of fennel and balsamic vinegar mingle together to evoke the flavors we associate with the South of France. Marinating the olives for several days before serving will allow all of the seasonings, especially the more subtle ones, to penetrate more deeply. Enjoy! From the Moosewood Restaurant's New Classics Cookbook!

Provided by Sharon123

Categories     European

Time 25m

Yield 1 cup sauce

Number Of Ingredients 8

1 cup assorted olives in brine
2 teaspoons fennel seeds
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
3 garlic cloves, peeled and chopped
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1/2 teaspoon cracked peppercorn
1 tablespoon freshly grated orange rind

Steps:

  • Place the olives in a heat proof bowl.
  • In a small heavy iron skillet (or other heavy skillet), toast the fennel seeds on low heat just until golden and aromatic.
  • Set them aside to cool.
  • In a small nonreactive saucepan, bring the vinegar, oil, garlic, rosemary, peppercorns, and orange peel to a simmer.
  • Crush or coarsely grind the fennel seeds and add them to the marinade.
  • Simmer for at least 5 minutes and then pour over the olives.
  • Cool, and cover and refrigerate.
  • Allow the olives to marinate at least 24 hours and up to one week before serving.
  • Serve at room temperature.
  • Enjoy!

Nutrition Facts : Calories 572.4, Fat 54.8, SaturatedFat 7.5, Sodium 21.7, Carbohydrate 18.7, Fiber 3, Sugar 9.6, Protein 1.8

MIXED PROVENCAL OLIVES WITH PRESERVED LEMON AND OREGANO



Mixed Provencal Olives with Preserved Lemon and Oregano image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 cups

Number Of Ingredients 6

2 cups assorted olives, such as nicoise, Nyons, and Picholine (8 to 10 ounces)
4 pieces preserved lemon, sliced into 1 1/4-inch pieces
1/4 cup white-wine vinegar
1/2 cup extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice, or brine from preserved lemons
2 teaspoons dried oregano

Steps:

  • Place olives in a medium bowl; set aside. In a small saucepan, combine lemon, vinegar, olive oil, and lemon juice; bring to a simmer, and stir in oregano. Pour over olives, and marinate at room temperature for at least 2 hours. Olives may be made 1 week ahead and refrigerated in an airtight container. Return to room temperature before serving.

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  • Rinse the black olives so their juices don't discolor the other olives. Drain all the other olives in a colander, place them in a large bowl and set aside.
  • Heat a small dry pan over medium-high heat and, once hot, add the coriander and fennel seeds. Roast until very fragrant, about 2-3 minutes, shaking the pan occasionally. Be careful not to scorch them. Add the olive oil and heat for a minute. Remove from heat and add all remaining ingredients except for the olives. Let sit until the marinade has cooled down.
  • Pour the marinade over the olives and stir to combine. Cover the olives and let them sit in the fridge for a week or so for best flavor before eating them. Give them a shake every couple of days.
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