CHICKEN WITH OLIVES & CAPERS
1. Preheat the oven to 400°F, with a rack in the middle position. 2. Place the chicken skin side up in a baking dish. Scatter the lemon wedges, olives, and
Provided by Sweet Paul
Categories Dinner, Main
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 400°F, with a rack in the middle position. 2. Place the chicken skin side up in a baking dish. Scatter the lemon wedges, olives, and capers on top of the chicken. 3. Pour the lemon juice and olive oil over the chicken and sprinkle with salt and pepper. 4. Bake until golden, basting with the juices once, for 25 to 30 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh reads 165°F. Serve. Text credit: Excerpted from SWEET PAUL EAT & MAKE, © 2014 by Paul Lowe Einlyng. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo credit: © Alexandra Grablewski.
Nutrition Facts :
SAUTéED CHICKEN WITH OLIVES, CAPERS AND LEMONS
Provided by Heidi
Number Of Ingredients 11
Steps:
- Bring a medium-large, high sided skillet to medium-high heat and add 1 tablespoon of olive oil. Add half of the lemon slices and sear until browned, 3-5 minutes on each side. Transfer to a plate. Season the chicken thighs with kosher salt and black pepper and dust with rice flour, shaking off the excess. Add 1 1/2 tablespoons of olive oil to the hot pan and sear the chicken pieces until golden brown, about 5 minutes each side. Transfer to another plate and finish searing the rest of the chicken pieces, then transfer to the same plate as the rest of the chicken.
- Add the rest of the olive oil to the pan and the minced garlic, and cook for 30 seconds or until fragrant, stirring so the garlic doesn't burn and become bitter. Add the green olives, capers and broth. Add the reserved chicken and any juices that have been released plus the reserved lemons and their juices and cook over high heat until the broth is reduced by half, about 5 minutes. Add the butter and parsley and cook for another minute. Season with more kosher salt and freshly ground black pepper to taste. Transfer to plates and spoon the olives, capers, lemons and sauce on top.
- Serve with sautéed spinach, kale or swiss chard on the side.
CHICKEN & CRISPY CAPERS WITH NEW POTATOES
Combine chicken thighs with new potatoes and capers to make this quick and easy midweek meal, with stuffed olives and lemon zest to add some extra oomph
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Bring a pan of salted water to the boil and tip in the potatoes, boil for 8-10 mins, until cooked through, then drain.
- Mix the flour and oregano, then toss the chicken in it. Put the oil in a pan over a high heat and fry the capers until crispy, about 2 mins. Remove with a slotted spoon and set aside.
- Turn the heat down a bit and add the chicken, then fry until golden, around 10 mins. Tip the drained potatoes into the pan with the olives. Fry for 10 mins, until the chicken is cooked through and a little charred. Squeeze the lemon juice over, scatter with capers, parsley and lemon zest and serve with the salad.
Nutrition Facts : Calories 411 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 0.8 milligram of sodium
CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS
Provided by Dan Swinney
Categories Chicken Olive Roast Quick & Easy Lemon Pan-Fry Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- For roasted lemons:
- Preheat oven to 325°F. Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
- For chicken:
- Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess. Heat 5 tablespoons oil in heavy large skillet over high heat. Add chicken and cook until golden brown, about 3 minutes per side. Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet. Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes. Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes. Season with salt and pepper. Transfer to platter. Sprinkle with remaining 1 tablespoon parsley.
CHICKEN WITH GREEN OLIVES AND CAPERS
Provided by Sonia Skounaki for Primal Mediterranean Gourmet
Categories Main Dish
Time 40m
Number Of Ingredients 13
Steps:
- Drain the olives and the capers and place each of them in a small bowl with lukewarm water. Let them soak while preparing the chicken.
- If using chicken breast filet, slice them in half horizontally to create two cutlets.
- Sprinkle the chicken with pepper and a pinch of salt. Be very conservative with the use of salt at this stage, as the capers and the olive will release additional salt in the sauce.
- In a heavy bottom skillet, heat 4 tbsp olive oil over medium-high. Add the chicken and sauté until browned on all sides, about 5-8 minutes. Remove the chicken to a plate and cover to keep it warm.
- Add the remaining 2 tbsp of olive oil to the skillet. Add the onion and sauté until the onion is softened and translucent. Add the garlic and cook for 1 more minute.
- Increase the heat to high, add the wine and deglaze the pan. Cook on high for 2 minutes, until half of the liquid, is evaporated.
- Return the chicken, and any juices, to the pan and add the broth. Sprinkle with the lemon zest, sage, and thyme. Drizzle with the lemon juice.
- Cover and reduce the heat to medium-low. Cook for 15 - 20 minutes until the chicken is cooked through.
- Drain the olives and the capers and dry them using kitchen paper towels.
- Add the olives and the capers, and cook for 2 more minutes.
MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON
Provided by Bon Appétit Test Kitchen
Categories Chicken Ginger Olive Sauté Low Cal Dinner Lemon Healthy Cinnamon Simmer Cumin Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.
CHICKEN WITH GREEN OLIVES
Make and share this Chicken with Green Olives recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in heavy, large skillet over medium-high heat.
- Pat chicken dry.
- Add to skillet and brown well on all sides.
- Add onion, garlic, bay leaves and season to taste.
- Cook 2 minutes.
- Pour in wine and cook until evaporated.
- Blend in tomato paste and paprika.
- Reduce heat to low.
- Add broth; cover and cook 15 minutes.
- Add olives and cook until chicken is tender, about 10 minutes.
- Garnish with parsley.
- Great served with egg noodles or mashed potatoes.
Nutrition Facts : Calories 415.7, Fat 27.6, SaturatedFat 7, Cholesterol 103.5, Sodium 614, Carbohydrate 5.6, Fiber 1.3, Sugar 2.2, Protein 28.2
CHICKEN WITH ONIONS, OLIVES AND CAPERS
Cut this out of our local newspaper eons ago and finally got around to trying it. I loved the fact that the author made it so simple to follow with approximate times for each step so that even the newest cooks could attempt it. Medium high seemed too high on my gas range and everything was cooking too quickly so I went to medium. Other than that, it was easy to follow. We really enjoyed the flavor because we love olives and capers. Next time I'm going to try adding some artichoke hearts!
Provided by Texas Aggie Mom
Categories Chicken Breast
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium high heat.
- Add the garlic and the bacon and cook, stirring, until the garlic turns golden (about 2 minutes).
- Add the chicken and cook until browned, about 3 minutes per side.
- Remove chicken to a warm platter and set aside.
- Add onion slices to the skillet and cook, stirring often , until the onion wilts and turns golden brown (about 4 minutes).
- Stir in the wine, scraping up the browned bits in the pan. Cook until the wine reduces to a syrup (about 6 minutes).
- Add the chicken broth and cook until reduced slightly (about 3 minutes).
- Return the chicken to the pan and turn to coat with the sauce.
- Add the olives and the capers.
- Reduce heat to simmer and cook to combine flavors (about 2 minutes).
- Season with pepper to taste.
Nutrition Facts : Calories 236.9, Fat 10.1, SaturatedFat 2.1, Cholesterol 72.3, Sodium 498.6, Carbohydrate 4, Fiber 0.9, Sugar 1.1, Protein 28.8
CHICKEN WITH OLIVES, PRUNES AND CAPERS
Provided by Marialisa Calta
Categories dinner, main course
Time 1h10m
Yield Twelve to fourteen servings
Number Of Ingredients 15
Steps:
- In two or three baking pans, arrange the chicken pieces in one layer.
- Combine all the ingredients except the cilantro and one-half cup of the brown sugar. Pour over the chicken so that the prunes, olives and capers are evenly distributed. Cover and refrigerate overnight.
- Preheat the oven to 350 degrees.
- Sprinkle the remaining brown sugar over the chicken and bake for about one hour, basting often.
- To serve, arrange the chicken pieces with the sauce on a platter. Sprinkle with the cilantro.
Nutrition Facts : @context http, Calories 514, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 34 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 519 milligrams, Sugar 17 grams, TransFat 0 grams
CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS
I am not sure where I found this recipe, but I've made a a billion times now. It's not really one you can ever get tired of! I like to serve this with Zee Merchant's Spinach Rice - http://www.food.com/recipe/spinach-rice-37570
Provided by In Der Kuumlche
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For roasted lemons: Preheat oven to 325°F Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
- For chicken: Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess.
- Heat 5 tablespoons oil in heavy large skillet over high heat.
- Add chicken and cook until golden brown, about 3 minutes per side.
- Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet.
- Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes.
- Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes.
- Season with salt and pepper.
- Transfer to platter.
- Sprinkle with remaining 1 tablespoon parsley before serving,.
CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS
Pollo con Limoni Arrosti, Olive Verdi, e Capperi******************************* Provided by my Sicilian friend Adriana: Cookiesfromitaly.com
Provided by Phil Franco
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the Roasted lemons:.
- Preheat oven to 325°F.
- Line baking sheet with parchment paper.
- Arrange lemon slices in single layer on prepared sheet.
- Brush lemon slices with olive oil; sprinkle lightly with salt.
- Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.).
- Prepare the Chicken:.
- Sprinkle chicken with salt and pepper.
- Dredge chicken in flour to coat both sides; shake off excess.
- Heat 5 tablespoons oil in heavy large skillet over high heat.
- Add chicken and cook until golden brown, about 3 minutes per side.
- Stir in olives and capers.
- Add stock and bring to boil, scraping up browned bits from bottom of skillet.
- Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, cook another 5 minutes.
- Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes.
- Season with salt and pepper. Transfer to platter.
- Sprinkle with remaining 1 tablespoon parsley. Makes 4 servings.
- That's it!
Nutrition Facts : Calories 421.2, Fat 31.1, SaturatedFat 10.3, Cholesterol 101.6, Sodium 416.9, Carbohydrate 5.5, Fiber 0.8, Sugar 2, Protein 30.1
BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn't burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it's brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
- Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
- Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 30 grams, Carbohydrate 17 grams, Fat 45 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 1297 milligrams, Sugar 8 grams, TransFat 0 grams
FLATTENED CHICKEN WITH TOMATOES, OLIVES & CAPERS
Eating on your own needn't mean beans on toast, as this 20-minute supper proves
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Split the chicken breast almost in half and open it out like a book. Bash with a rolling pin to flatten, then lightly coat in the seasoned flour. Heat the oil in a pan, add the chicken and cook for 3-4 mins on each side until crisp, browned and cooked through. Remove from the pan and keep warm.
- Add the tomato, capers, olives and wine to the pan, season to taste, then bring to the boil. Bubble the sauce for 2-3 mins until the tomatoes are starting to break down, then spoon over the chicken and scatter with chopped herbs. Delicious with steamed potatoes.
Nutrition Facts : Calories 339 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.78 milligram of sodium
CHICKEN WITH PRUNES, OLIVES AND CAPERS
if you love Mediterranean food, you are going to love this one... it's fragrant and has the most delicious blend of flavors, to enhance the flavors in the chicken it is best left overnight to marinate --- great served with rice
Provided by Kittencalrecipezazz
Categories Poultry
Time P1DT45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine the chicken, prunes, wine, wine vinegar, oil, oregano, capers, fresh garlic, chili peppers, salt and the bay leaves; turn to coat the chicken pieces well.
- Cover, and marinate in the refrigerater 8 hours, or overnight (do not marinate for more that 24 hours, as the vinegar will start to cook the chicken).
- If marinated for 24 hours, combine ingredients in a zip-loc plastic bag, seal and refrigerate.
- In a casserole dish, arrange the chicken in a single layer.
- Pour the marinade over the chicken.
- Sprinkle the brown sugar evenly over the chicken.
- Bake for 45-50 minutes, in a 350 degree oven, or until the chicken tests done.
- Remove the chicken to a large platter, and top with remaining pan juices.
- Remove the bay leaves before sprinkling the chopped basil over the chicken.
- Serve immediately.
Nutrition Facts : Calories 437.9, Fat 23.8, SaturatedFat 5.7, Cholesterol 115.5, Sodium 203.6, Carbohydrate 28.6, Fiber 1.4, Sugar 23.2, Protein 25.9
CRISPY CHICKEN THIGHS WITH PEPPERS, CAPERS AND OLIVES
The Italian technique employed here - sautéing chicken with a weighted pan on top - is called al mattone. It yields a crisp, burnished skin and very juicy meat. Instead of the usual spatchcocked bird, this recipe calls for large bone-in, skin-on thighs. Cook them in a cast iron pan, if you can, for even heat, but any heavy skillet will do. For a bit of smokiness, the chicken may be cooked (in the cast iron pan) over a charcoal grill. The accompanying sweet pepper stew can be made up to a day in advance and reheated, and starting your seasoning early - an hour ahead or up to 24 - will result in the tastiest chicken.
Provided by David Tanis
Categories poultry, main course
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Start the chicken: Pat chicken dry and place in a large bowl. Season well with salt and pepper. Add garlic, rosemary, red-pepper flakes, lemon zest and juice. Add 1 tablespoon olive oil and toss the thighs to coat, using hands to smear the mixture evenly over the chicken. Let marinate for 1 hour at room temperature, or, if time permits, overnight in the refrigerator.
- Make the peppers: Put 2 tablespoons olive oil in a large, wide skillet with a lid over medium-high heat. When oil begins to look wavy, add onions and stir to coat. When the onions begin to soften (don't let them brown), add peppers and stir to combine. Season well with salt and pepper, and add garlic and red-pepper flakes. Stir to incorporate and reduce heat to medium. Cover, leaving the lid ajar.
- Cook mixture for about 15 minutes, stirring frequently, until completely soft. Add olives, vinegar and capers, and cook for a few minutes more, just to meld the flavors. Taste and adjust seasoning. Sprinkle with oregano. Set aside. Serve warm or at room temperature.
- Cook the chicken: Place a large cast iron or heavy-bottomed skillet over high heat. Add remaining 3 tablespoons olive oil. When oil is wavy, add chicken thighs, skin-side down. Shake the pan to make sure the chicken isn't sticking.
- Lower the heat to medium. Place a piece of parchment or aluminum foil on top of chicken and set another skillet on top. Add some weight - a brick or canned goods, for example - to the top skillet. Set heat to low and cook for 20 minutes, checking occasionally to be sure chicken isn't sticking, until the skin side is beautifully browned.
- Turn thighs over and cook for 10 minutes more, until thighs are cooked through. (To test, pierce the chicken with a paring knife. The juices should run clear.) If you wish, turn the thighs skin-side down again and let crisp for a few more minutes.
- Serve 1 thigh and a large spoonful of stewed peppers to each guest. Leftover peppers, if any remain, will keep in an airtight container in the refrigerator for up to a week.
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