One Pan Chicken With Peperonata And Olives Recipes

ONE-PAN CHICKEN WITH PEPERONATA AND OLIVES

Steps:

• Heat oven to 425 degrees. In a 9-by-13-inch or 3-quart baking dish, combine bell peppers, garlic, thyme and 4 tablespoons oil. Season with salt and pepper, toss to coat and arrange in an even layer. Roast until softened, about 20 minutes. Stir in tomatoes, olives and vinegar.
• In a large bowl, combine chicken with remaining 1 tablespoon oil and season with salt and pepper. Toss to coat and arrange on top of pepper mixture. Roast until chicken is golden and cooked through and peperonata is tender and saucy, about 25 minutes. Discard thyme sprigs.
• Divide chicken among plates and top with peperonata and remaining pan juices. Sprinkle with chives.

CHICKEN WITH BELL PEPPERS ONION AND OLIVES

Steps:

• cut the bell peppers into strips.
• In a large skillet, simmer the onion for 3-4 minutes
• add the bell peppers and cook
• Season with salt and pepper, then turn off the heat and leave aside.
• Now cut the chicken breasts into small pieces
• Cook the chicken over high heat for 7-8 minutes
• Then add bell peppers, onion and finally the pitted olives. Stir and cook for 1-2 minutes.

BEST ITALIAN PEPERONATA RECIPE

Steps:

• Pour the oil in a large frying pan or a wok, heat up and place the thinly sliced red onion
• Cook steering regularly until the onions are soft and translucent
• Meanwhile, cut the peppers in half lengthwise, remove the stork and seeds and slice them about 1 cm thick
• Add the peppers to the onions, season slightly and cook on a lively heat for 5 minutes steering regularly
• Add half of the basil laves and the passata, cover the pan, reduce the heat and cook for a further 10 minutes
• By now the peppers should be soft and the sauce should have a creamier consistency
• Taste and adjust seasoning, add the remaining basil and serve

PAN GRILLED CHICKEN IN PEPERONATA

Steps:

• In a large hot pan, saute smashed garlic and chili pepper in 4-5 tablespoons of olive oil for 2 minutes. Add chopped peppers and onions and saute for 10 minutes on high heat. Now add tomatoes and their juices, salt, pepper and sugar, cover with lid and cook for 20 minutes on medium heat. For chicken, drizzle chicken breasts in olive oil and sprinkle with smoked sea salt ( I use smoked Fleur de sel ), black pepper and some dry oregano. Place in a very hot grill pan and cook for 2 minutes per side. Once chicken is grilled, add the breasts into the peperonata, cover with lid and place into a pre heated 350*F oven for 20 minutes. As a finishing touch, I remove the lid and set under the broiler for 5 minutes to give a nice caramelized coating to the chicken and sauce. I like to plate the chicken and peperonata over a slice of Italian bread that has been rubbed with garlic and olive oil and toasted until golden brown.

ONE PAN GREEK CHICKEN WITH FETA AND OLIVES

Steps:

• Pre-heat the oven to 180°C/fan forced 160°C/Gas mark 6.
• Roughly chop the onion and capsicums.
• In a large shallow casserole dish (make sure it is hob and oven proof) heat the olive oil over a medium heat and add the onion and capsicum.
• Cook for 5 minutes until softened and starting to colour.
• Slice the garlic and add to the onion mixture.
• Stir in the Greek seasoning, add the can of tomatoes to the pan and then wash the can out with about 1/3 can of water.
• Stir to combine, and cook over a low heat until everything is simmering.
• Meanwhile lay the chicken thighs on a plate, drizzle over the olive oil and then rub in the remaining Greek seasoning.
• Once the tomatoes are simmering, add the chicken thighs in a single layer.
• Place a lid (or tinfoil) on your dish and cooking in the oven 30 minutes.
• Remove the lid and cook uncovered for an additional 10 minutes.
• Serve garnished with chopped oregano, olives and crumbled feta cheese.

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.

SHEET-PAN CHICKEN WITH SQUASH AND DATES

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, combine squash and chickpeas with 3 tablespoons oil; season well with salt and pepper. Toss to coat, then spread in an even layer. Rub chicken with 1 tablespoon oil, season with salt and pepper, and arrange on top, skin-side up. Roast for 20 minutes, then stir in dates, and roast until squash is golden and chicken is cooked through, about 20 to 25 minutes longer.
• While the mixture roasts, in a small bowl, whisk the remaining 1/4 cup oil with the olives, parsley, capers and caper brine, and lemon juice. Season the olive relish with salt and pepper, then set aside.
• Divide the roasted chicken, squash, dates and chickpeas among plates. Stir any pan juices into the relish, then spoon the relish on top of each serving. Serve with lemon wedges.

BALSAMIC-HONEY CHICKEN WITH PEPERONATA

Steps:

• Make the chicken: Preheat a grill to medium high and oil the grates. Whisk the garlic, balsamic vinegar, olive oil, honey, oregano, 1/2 teaspoon kosher salt and the red pepper flakes in a shallow bowl.
• Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the vinegar mixture while you make the peperonata.
• Make the peperonata: Toss the bell peppers, red onion and grape tomatoes with olive oil and salt. Grill the peppers and onion over medium-high heat, turning, until charred, about 6 minutes. Grill the tomatoes in a grill basket, 3 to 4 minutes. Slice the peppers and chop the onion; toss with the tomatoes, basil, balsamic vinegar, 2 tablespoons olive oil, 1/2 teaspoon kosher salt and the red pepper flakes.
• Season the chicken with salt and black pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
• Top the chicken with the peperonata.