Olive Stuffed Chicken With Almonds Recipes

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BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS



Braised Chicken with Mushrooms and Almonds image

Provided by Anne Burrell

Categories     main-dish

Time 2h25m

Yield 4 to 6 servings

Number Of Ingredients 20

Extra-virgin olive oil
8 chicken thighs
Kosher salt
1/2 pound pancetta, cut into 1/2-inch dice
2 large onions, julienned
Pinch crushed red pepper flakes
4 cloves garlic, smashed
2 pounds assorted mushrooms, such as shiitake, oyster or cremini, cleaned and sliced
2 cups dry white wine
4 to 6 cups chicken stock
1 bundle thyme
4 bay leaves
1/2 cup whole blanched almonds, toasted
Sauteed Haricots Verts, recipe follows
Chopped chives, for garnish
1/2 pound haricots verts (baby string beans), stem ends removed
Extra-virgin olive oil
2 garlic cloves, smashed
Pinch crushed red pepper flakes
Kosher salt

Steps:

  • Coat a large, wide, deep pan with olive oil and bring to a high heat. Pat the chicken skin dry with paper towels and season generously with salt. Add chicken skin side down to the pan. You should hear a big sizzle as the thighs hit the pan. Do not try to move the chicken, the skin will stick itself to the bottom of the pan and will unstick itself when it is ready. If the pan is smoking excessively turn the burner down and continue to cook. When the skin is brown and crispy, turn the chicken over and brown it on the other side. Remove the chicken from the pan and reserve.
  • Lower the heat if you have not already done so and ditch most of the excess fat. Add the pancetta and brown. When the pancetta has started to get brown and crispy add the onions. Season with salt and crushed red pepper and sweat over medium heat for 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the mushrooms, season with salt and saute for 3 to 4 minutes or until they release their juices. Add the wine and reduce by half. Return the chicken to the pan. Add chicken stock to almost cover the chicken. Add the thyme and bay leaves. Bring to a boil and reduce to a simmer. Simmer the chicken for 30 to 35 minutes. Add more chicken stock, if needed.
  • While the chicken is cooking puree the almonds in the food processor. Drizzle in a little olive oil while the machine is running to make this a loose paste. Season with salt and reserve.
  • Once the chicken has cooked for 30 to 35 minutes, remove it from the pan and reserve. Taste the sauce for seasoning and stir in the almond puree. Bring to a boil and reduce to a simmer to thicken the sauce, if needed. The almond puree will help to thicken the sauce and to make it very rich.
  • Serve the chicken over Sauteed Haricots Verts or your favorite green vegetable. Spoon the mushroom almond sauce over and garnish with chopped chives.
  • Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water for shocking.
  • Add the beans to the boiling water and cook until the beans are tender but still toothsome about 5 to 7 minutes. Remove from the boiling water and place immediately into the salted ice water. Once the beans are cool, remove them from the water and set aside until ready to use.
  • Coat a large saute pan with olive oil. Add the garlic and the crushed red pepper and bring to a medium-high heat. When the garlic has become golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until they are hot and coated with oil. Season with salt and serve right away.
  • Yield: 4 servings
  • Prep time: 10 minutes
  • Cook time: 10 minutes

MARINATED ALMOND-STUFFED OLIVES



Marinated Almond-Stuffed Olives image

Marinated stuffed olives go over so well with company that I try to keep a batch of them in the fridge at all times. -Larissa Delk, Columbia, Tennessee

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 8 cups.

Number Of Ingredients 13

1 cup blanched almonds, toasted
3 cans (6 ounces each) pitted ripe olives, drained
3 jars (7 ounces each) pimiento-stuffed olives, undrained
1/2 cup white balsamic vinegar
1/2 cup dry red wine
1/2 cup canola oil
1 medium garlic clove, minced
1/2 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon pepper
1/2 teaspoon dill weed
1/2 teaspoon dried basil
1/2 teaspoon dried parsley flakes

Steps:

  • Insert an almond into each ripe olive; place in a large bowl. Add pimiento-stuffed olives with olive juice. In a small bowl, whisk vinegar, wine, oil, garlic, sugar and seasonings. Pour mixture over olives. Refrigerate, covered, 8 hours or overnight, stirring occasionally. Transfer to a serving bowl.

Nutrition Facts : Calories 78 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

ALMOND-STUFFED OLIVES



Almond-Stuffed Olives image

The Almond-Stuffed Olives recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Categories     Snack, Side Dish

Time 2h15m

Yield 4

Number Of Ingredients 7

200 grams green Olives (without pits)
100 grams whole almonds
1 Red Pepperoncini
4 Tbsps olive oil
2 garlic cloves
1 bunch parsley
1 pkg Grissini

Steps:

  • Halve almonds and fill the olives. Rinse the parsley and chop coarsely. Peel garlic and press into olive oil. Stir in parsley, season with salt and pepper and drizzle over the olives. Halve peperoncini, remove seeds, cut into thin strips and mix in. Cover and marinate for 2 hours.
  • Serve with olive grissini.

Nutrition Facts : Calories 399.84 kcal, Fat 35.65 g, SaturatedFat 4.27 g, Protein 7.38 g, Carbohydrate 18.5 g, Sugar 0 g, Cholesterol 0 mg

OLIVE-STUFFED CHICKEN WITH ALMONDS



Olive-Stuffed Chicken with Almonds image

Categories     Chicken     Nut     Olive     Poultry     Quick & Easy     Almond     Spring     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

4 boneless chicken breast halves with skin (2 1/4 pounds total)
1 cup brine-cured green olives such as picholine, pitted and chopped
2 tablespoons unsalted butter
1/4 cup whole almonds with skins
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Pat chicken breasts dry, then cut a 2-inch-long horizontal slit in thickest part of each. Stuff each chicken breast with 1 1/2 teaspoons olives, then season with salt and pepper.
  • Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then toast almonds, stirring often, until a few shades darker, 5 to 8 minutes. Transfer with a slotted spoon to a cutting board to cool (do not clean skillet).
  • Increase heat to moderately high, then add chicken breasts, skin sides down, to butter remaining in skillet and sprinkle with remaining olives. Sauté chicken breasts until skins are golden brown, 8 to 10 minutes. Turn chicken breasts over and cook, covered, over moderate heat until just cooked through, 5 to 7 minutes more, then transfer with tongs to plates.
  • While chicken is cooking, chop almonds.
  • Add remaining tablespoon butter and 3 tablespoons water to skillet and heat, stirring, until butter is melted. Stir in almonds, parsley, and pepper to taste. Spoon sauce over chicken.

CHICKEN WITH ALMONDS AND GREEN OLIVES



Chicken With Almonds and Green Olives image

Provided by Amanda Hesser

Categories     dinner, project, main course

Time 1h20m

Yield Serves 4

Number Of Ingredients 15

6 tablespoons olive oil
1/2 cup blanched almonds (preferably Marcona)
1/2 cup country bread, torn into small pieces
4 cloves garlic, chopped
Small pinch saffron
1 tablespoon chopped parsley
4 chicken thighs
4 chicken drumsticks
Sea salt
Flour, for dusting
1 dried red chili
1 Spanish onion, sliced
1/2 cup white wine
1 cup chicken broth
1/2 cup pitted green olives

Steps:

  • Heat 2 tablespoons of oil in a large braising pan. Add the almonds, bread and garlic. Cook over medium heat so the garlic softens and the bread toasts but nothing burns. Scrape into a food processor and let cool for 5 minutes. Add the saffron and parsley and pulse to a coarse paste.
  • Preheat oven to 300 degrees. Season the chicken with salt and dust with flour. Add 2 tablespoons oil to the braiser and place over medium-high heat. Add chicken and brown all sides, then remove to a plate. Wipe out the pan. Add remaining oil, the chili and onions and cook until softened. Discard the chili. Nestle chicken in the pan, pour in the wine and reduce by half.
  • Add the almond mixture and the broth, bring to a simmer, cover the pan and braise in the oven until the chicken is almost tender, about 40 minutes. Stir in the olives and cook until the chicken is very tender, 10 minutes more. Serve from the pan.

Nutrition Facts : @context http, Calories 927, UnsaturatedFat 51 grams, Carbohydrate 14 grams, Fat 70 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 14 grams, Sodium 1079 milligrams, Sugar 4 grams, TransFat 0 grams

OLIVES STUFFED WITH ALMONDS, ANCHOVIES & PEPPERS RECIPE - (4.2/5)



Olives Stuffed with Almonds, Anchovies & Peppers Recipe - (4.2/5) image

Provided by á-174535

Number Of Ingredients 8

36 large Sicilian olives (about 1 pound)
36 whole almonds, salted & roasted
9 oil-packed anchovy fillets, each cut lengthwise into 4 thin strips
4 large piquillo peppers from a jar, drained, each cut lengthwise into 9 thin strips
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1 garlic clove, minced
1 1/2 teaspoons finely grated orange zest

Steps:

  • With the side of a large chef's knife, lightly crush each of the olives and remove the pits, keeping the olives as intact as possible. Stuff 1 almond, 1 anchovy strip and 1 piquillo strip into each olive. Place the stuffed olives on a platter. In a bowl, stir together the olive oil, vinegar, garlic and orange zest. Pour over the olives and marinate at room temperature for at least 30 minutes or up to 2 hours.

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