MOM'S CHICKEN CACCIATORE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
- Heat the olive oil in a large, wide pot over medium-high heat until shimmering. Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side. Remove the thighs to a plate.
- Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes.
- Sprinkle with the basil. Serve immediately.
FETTUCCINE WITH CHICKEN AND OLIVES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Season the chicken with salt and pepper. Heat the olive oil in another large pot over medium-high heat. Add the chicken and cook, turning once, until browned, about 7 minutes. Move the chicken to one side of the pot.
- Add the onion to the other side of the pot and cook, stirring, until just softened, about 2 minutes. Stir in the garlic; cook 30 seconds. Add the wine, olive brine and rosemary and cook, stirring everything together and scraping up any browned bits, until the liquid is mostly reduced, about 1 minute. Add the tomatoes, 1/2 cup water and a pinch of salt. Bring to a boil, reduce to a simmer and cook until the chicken is cooked through and the sauce is thickened, 8 to 10 minutes. Discard the rosemary; shred the chicken with 2 forks.
- Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Add the pasta, olives and 1/2 cup cooking water to the shredded chicken mixture. Cook over medium heat, tossing, until the pasta is well coated, 1 to 2 minutes, adding more cooking water as needed to loosen. Season with salt and pepper and stir in the parsley. Divide among bowls. Drizzle with more olive oil and top with parmesan.
Nutrition Facts : Calories 680, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 109 milligrams, Sodium 804 milligrams, Carbohydrate 72 grams, Fiber 5 grams, Protein 35 grams, Sugar 8 grams
CHICKEN THIGHS WITH OLIVES AND BASIL
Make and share this Chicken thighs with olives and basil recipe from Food.com.
Provided by JustJanS
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Season the chicken with half the salt, and a good grinding of black pepper.
- Heat the oil in a large, heavy based frying pan over moderately high heat.
- Brown the chicken well on both sides, about 8 minutes in total; remove.
- Reduce the heat to medium and and the onion and garlic; cook for about 5 minutes, until the onion starts to soften.
- Add the rosemary and wine and bring to a simmer, scraping any brown bits from the bottom.
- Boil for 1-2 minutes, until the wine is reduced by half.
- Add the broth, tomatoes, olives the remaining salt and the chicken, skin side up, along with any juices.
- Cover and simmer for about 25 minutes or until the chicken is just done.
- Push the chicken to the side of the pan, crush the garlic with a fork and stir in the basil an another grinding of black pepper.
- Reheat for a minute and serve.
BRAISED CHICKEN THIGHS WITH OLIVES AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat a large Dutch oven or pot over high heat and add the olive oil. Add the chicken, skin-side down, and cook until golden, 3 to 4 minutes per side. Remove to a plate and set aside.
- Reduce the heat to medium high. Add the garlic and cook 1 minute. Stir in the onion, carrots, tomato paste, sage and rosemary. Cook, scraping up any browned bits from the bottom of the pot, until the vegetables are slightly softened, 3 to 4 minutes.
- Add the wine, olives and their brine, and the potatoes to the pot. Nestle the chicken in the mixture. Bring to a boil, then add 2 cups water and return to a boil. Reduce the heat to medium low, cover and simmer until the chicken is cooked through and the potatoes are tender, about 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 628 calorie, Fat 38 grams, SaturatedFat 10 grams, Cholesterol 158 milligrams, Sodium 639 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 36 grams
SKILLET CHICKEN WITH OLIVES
While I was visiting my cousin Lilliana in Italy, she made this heavenly chicken for lunch. Now it's a family favorite stateside, too. -Rosemarie Pisano, Revere, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with rosemary, pepper and salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides., Add olives, wine and, if desired, capers. Reduce heat; simmer, covered, 2-3 minutes or until a thermometer inserted in chicken reads 170°.
Nutrition Facts : Calories 237 calories, Fat 15g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 571mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
BONELESS CHICKEN THIGHS WITH GREEN OLIVES AND LEMON (LIGHT)
Make and share this Boneless Chicken Thighs With Green Olives and Lemon (Light) recipe from Food.com.
Provided by Redsie
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Dust the chicken with flour. In a hot large nonstick skillet sprayed with vegetable spray, sauté the chicken until browned on all sides, about 5 minutes. Remove from the skillet.
- In the same skillet, respray with vegetable spray and add the oil, onion, bell pepper, garlic, ginger, cumin, paprika and cinnamon. Sauté the onion mixture for 8 minutes or just until tender and lightly browned.
- Add the stock, lemon juice, olives, capers, salt, pepper and chicken. Cover and simmer for 12 minutes or just until the chicken is no longer pink. Turn the chicken halfway through cooking time.
- Pour onto a serving platter. Garnish with cilantro.
Nutrition Facts : Calories 337.4, Fat 11.8, SaturatedFat 2.5, Cholesterol 143.4, Sodium 549.1, Carbohydrate 19.4, Fiber 3, Sugar 5.8, Protein 37.4
CHICKEN & OLIVE CASSEROLE
A simple midweek chicken stew with rich tomato, olive and caper sauce. Serve with rice or bread
Provided by Angela Boggiano
Categories Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan or flameproof casserole dish on a medium heat, add the onion and cook for a few mins. Add the garlic and cook for 1 min more. Remove the onion and garlic from the pan and set aside on a plate.
- Turn up the heat, add the chicken and cook for a few mins each side until golden.
- Return the onion and garlic to the pan with the remaining ingredients. Cover and cook for 20 mins until the chicken is cooked through, juicy and tender, and the sauce is rich and thickened. Serve with rice.
Nutrition Facts : Calories 373 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium
BRAISED CHICKEN WITH LEMON AND OLIVES
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
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
CHICKEN WITH TOMATO & OLIVES
A quick and easy one-pot dish for summer - great for using up leftover cooked chicken
Provided by Jane Hornby
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Finely chop the stalks from a 20g pack basil and shred most of the leaves. Heat 2 tbsp oil in a medium frying pan, then soften 2 thinly sliced garlic cloves and the basil stalks for 3 mins.
- Tip in 2 x 400g cans cherry tomatoes, 1 tsp sugar and the shredded basil. Bring to a boil, then simmer for 15 mins until reduced and saucy. Season. Add a handful olives, the sliced meat from a whole cooked chicken and any juices. Gently stir. Simmer for 2 mins, scatter with basil leaves, then serve with crusty bread.
Nutrition Facts : Calories 531 calories, Fat 32 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 52 grams protein, Sodium 1.4 milligram of sodium
More about "chicken thighs with olives and basil food"
58 BEST CHICKEN THIGH RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
GREEK CHICKEN THIGHS - JO COOKS
From jocooks.com
BRAISED CHICKEN THIGHS WITH LEMON, GARLIC AND OLIVES
From nerdswithknives.com
RECIPE: MEDITERRANEAN CHICKEN THIGHS – CLEVELAND CLINIC
From health.clevelandclinic.org
KETO BAKED PESTO CHICKEN RECIPE WITH OLIVES & FETA
From diethood.com
BEST CHICKEN THIGH RECIPES - HOW TO COOK CHICKEN …
From delish.com
PROVENCAL CHICKEN WITH TOMATOES, OLIVES, AND BASIL
From bonappetit.com
- Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over high heat. Add chicken, skin side down. Reduce heat to medium-high; cook until golden, about 5 minutes per side. Transfer chicken to platter. Pour off all but 1 1/2 tablespoons drippings. Cool skillet 2 minutes; return to low heat. Add garlic; sauté 1 minute. Add tomatoes and wine. Increase heat to medium; bring to simmer, scraping up any browned bits. Cook until tomatoes are tender, stirring occasionally, about 2 minutes.
- Return chicken, skin side up, to skillet. Bring mixture to boil. Cover; reduce heat to medium-low. Simmer until chicken is cooked through, about 25 minutes.
- Transfer chicken to plate. Add last 4 ingredients to sauce in skillet. Bring to boil over medium-high heat. Reduce heat; simmer until sauce thickens, about 4 minutes. Spoon sauce over chicken; serve.
BRAISED CHICKEN THIGHS WITH OLIVES AND HERBS - BON APPéTIT
From bonappetit.com
4.6/5 (21)Servings 4
LEMON GARLIC CHICKEN (WITH EASY MARINADE!) - WHOLESOME YUM
From wholesomeyum.com
THIS SHEET PAN CHICKEN WITH LEMON AND OLIVES MAKES AN EASY
From msn.com
4,086 EASY AND TASTY AYAM OREGANO RECIPES BY HOME COOKS
From cookpad.com
CHICKEN THIGHS WITH TOMATOES AND OLIVES RECIPE | MYRECIPES
From myrecipes.com
20 ANTI-INFLAMMATORY DINNERS TO MAKE THIS APRIL - YAHOO
From yahoo.com
23 CLUCKING AWESOME SLOW COOKER CHICKEN RECIPES THAT WILL …
From msn.com
EASY SPRING VEGETABLE CHICKEN ORZO - SIMPLY DELICIOUS
From simply-delicious-food.com
SHEET PAN HONEY GARLIC CHICKEN AND FETA POTATOES.
From halfbakedharvest.com
ROASTED GARLIC BUTTER CHICKEN WITH LEMON OLIVE DRESSING.
From halfbakedharvest.com
CRISPY CHICKEN THIGHS OVER VINEGAR BEANS - FOODNETWORK.CA
From foodnetwork.ca
CHICKEN AND SPINACH BREAKFAST CASSEROLE WITH SUN-DRIED …
From theroastedroot.net
15 BEST BASIL CHICKEN RECIPES - 730 SAGE STREET
From 730sagestreet.com
MEDITERRANEAN BRAISED CHICKEN THIGHS RECIPE - TASTINGTABLE.COM
From tastingtable.com
CHICKEN THIGH PASTA | WOOLWORTHS TASTE
From taste.co.za
KETO ITALIAN CHICKEN WITH BASIL AND OLIVES - RECIPE - DIET DOCTOR
From dietdoctor.com
THE 25 BEST BONELESS CHICKEN THIGH RECIPES - GYPSYPLATE
From gypsyplate.com
MOROCCAN CHICKEN AND PRUNES | GIANGI'S KITCHEN
From giangiskitchen.com
23 HEALTHY CROCKPOT CHICKEN RECIPES · SEASONAL CRAVINGS
From seasonalcravings.com
ONE-POT CAJUN CHICKEN AND RICE - RASA MALAYSIA
From rasamalaysia.com
SHEET PAN ROAST CHICKEN WITH POTATOES, RADISHES AND OLIVES
From purewow.com
ONE-PAN CHICKEN THIGHS AND ROASTED VEGETABLES
From glitterandgraze.com
NIGEL SLATER’S RECIPES FOR CHICKEN SAUTéED WITH OLIVES AND LEMON, …
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love