Chicken And Olives Menu Food

QUICK MEDITERRANEAN CHICKEN WITH OLIVES RECIPE

Steps:

• In a small bowl, add the Seasoning ingredients (rosemary, oregano, salt and cayenne) and mix together. Keep aside.
• Now take a clean plate and place the chicken breasts on it.
• Season the chicken breasts on both sides and let it rest for 5 minutes.
• Heat a large pan/skillet and add olive oil.
• Now add the seasoning chicken breasts (all 4) and saute for 2-3 minutes each side till they are fully cooked (they would turn golden brown once cooked).
• Remove the chicken over kitchen/paper towel.
• Heat the same pan with leftover olive oil and add smashed garlic.
• Add chopped red onion and saute for 2 minutes till the onions are golden brown and caramelized.
• Now add the olives (black and green) and saute.
• Add a sprig of fresh rosemary and saute everything.
• Add cooked some more olives, butter, and olive brine. Saute and cook for another minute.
• Add the chopped lemons and saute
• Now add the cooked chicken and saute everything.
• Let this cook for 2 minutes.
• Add the white wine or chicken/veggie stock (whatever you are using). Stir and let this cook for 2 minutes.
• Finally, add chopped parsley and chopped rosemary sprig.
• Give everything a good mix and turn off the heat.
• Transfer to a serving bowl and add serve hot.

"ONE POT" CHICKEN & OLIVES WITH PASTA

Steps:

• Season the chicken with salt and black pepper on both sides.
• Heat a large skillet (12-inch round cast iron skillet) with olive oil and brown the chicken on both sides. About 5-6 minutes per side. The chicken will release easily when it is ready.
• Remove the chicken from the pan and set aside in a plate.
• Add the onions to the pan and cook over medium heat until soft and golden. About 10 minutes.
• Add the garlic and heat through. About 1 minute.
• Place the chicken back into the pan and top with the pureed tomatoes, salt, crushed red pepper flakes, oregano and about half cup of water.
• Cook over medium heat about 25-30 minutes. The sauce will reduce when ready and the chicken will be soft.
• Add the olives and the sprig of rosemary along with the pasta and 1 teaspoon of salt and mix well.
• Cover with water and bring to a boil. Reduce the heat to a medium low and cook approximately 15-minutes or until the pasta is cooked al dente. Keep an eye on it and add a little more water if needed.
• Taste and adjust the seasoning if necessary and discard the sprig of rosemary.
• Serve as is or topped with some crumbled feta or your favorite cheese.
• Enjoy!

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.