Chicken With Olives And Peppers Food

BASQUE-STYLE CHICKEN WITH PEPPERS AND OLIVES

Steps:

• Cook the chicken: Return all the chicken to the pan, skin side up, along with any juices in the bowl. It's ok if the thighs are a tight fit. Spoon some of the sauce over the chicken. Return to a boil, lower the heat, and partially cover. Simmer for 20 to 25 minutes, or until the chicken is cooked through, opaque, and registers 165°F with a digital thermometer.

SKILLET CHICKEN WITH SILKY PEPPERS AND GREEN OLIVES

Steps:

• Pat chicken dry with paper towels. Season all over with 1 tablespoon oregano, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Set aside at room temperature while preparing the vegetables (or refrigerate for up to 24 hours).
• Slice the peppers into 1/4-inch strips, removing the seeds. Peel and thinly slice the garlic cloves. Chop the tomato.
• In a large skillet, heat 1 tablespoon oil over medium-high. When the oil thins out and coats the bottom of the pan, add chicken, skin side down, and sear until browned on both sides, 4 to 6 minutes per side. Do this in batches if necessary; don't crowd the pan. Transfer the chicken pieces to a plate as they brown.
• Add remaining 1 tablespoon oil to the skillet and stir in peppers. Sauté until tender and lightly browned, 6 to 8 minutes. Add garlic, remaining oregano and red-pepper flakes, and cook until garlic is lightly golden, 2 to 3 minutes. Stir in tomato and remaining 1/2 teaspoon salt, and cook until tomatoes begin to release their juices, 3 minutes.
• Lower heat to a simmer and nestle in the browned chicken, skin side up, pouring in any accumulated juices from the plate. Partly cover the pan and cook until chicken is cooked through and peppers are soft and stewy, 20 to 30 minutes. Taste and add more salt if needed. In the last minute or two of cooking, stir in olives to let them heat up. Remove from heat, and sprinkle parsley or other herbs on top. Garnish with lemon wedges, if you like.

CHICKEN WITH BELL PEPPERS AND OLIVES

Steps:

• Using rolling pin, pound chicken to uniform 1/2-inch thickness. Sprinkle with herbs and salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken, skin side down; cook until brown, about 3 minutes per side. Transfer to plate.
• Add peppers to same skillet. Sauté over high heat 3 minutes. Add olives and garlic and stir 1 minute. Add wine and boil 1 minute, stirring up any browned bits. Return chicken and any accumulated juices to skillet. Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 3 minutes. Season with salt and pepper and serve.

CHICKEN WITH OLIVES AND PEPPERS

Steps:

• In a skillet, heat 1 tablespoon oil, over medium heat; cook half of the garlic until it begins to sizzle.
• Add bread cubes, cook while turning, until golden and crisp, about 5 to 6 minutes; transfer to a large serving platter.
• Wipe out skillet and add another tablespoon of oil; increase heat to medium high.
• Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper; cook until browned, about 3 minutes.
• Transfer chicken to a medium bowl.
• reduce heat to medium and add peppers; cook until they just begin to soften, about 2 to 3 minutes.
• Add shallot, remaining garlic and cook 2 minutes; stir in sherry and water and cook an additional 3 to 4 minutes.
• Return chicken, and any accumulated juices, to skillet and cook about 4 minutes to heat through.
• Remove from heat, stir in lemon juice,olives, parsley; season with about 1/8 teaspoon salt, if needed.
• Pour over croutons and serve.

CRISPY CHICKEN THIGHS WITH PEPPERS, CAPERS AND OLIVES

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.

BAKED CHICKEN WITH MEZZETTA OLIVES AND ROASTED RED PEPPERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Season the chicken thighs generously with salt and pepper.
• Heat a large cast-iron skillet over medium-high heat. When the pan is very hot, add the olive oil and tilt to coat the pan. Add the chicken thighs, skin-side down, and cook without disturbing for 5-7 minutes, or until the skin is crispy and golden brown. Flip the chicken and cook for another 3 minutes, until lightly browned on the other side. Remove the chicken from the pan and set aside.
• Reduce the heat to medium-low, then add the onion and garlic to the pan and sauté, stirring frequently, for 2-3 minutes, or until they begin to soften. Watch carefully so they don't burn.
• Add the Mezzetta® Roasted Red Bell Peppers, Mezzetta® Pitted Castelvetrano Italian Olives, and yellow squash, then cook for 1 minute, stirring to combine.
• Stir in the diced tomatoes and white wine, bring to a simmer and cook for 5 minutes until tomatoes start to break down and the mixture begins to reduce slightly.
• Fold in the butter, then add the chopped thyme and red pepper flakes, if using, and season with salt and pepper.
• Nestle the chicken thighs into the sauce, skin-side up, leaving some of the skin exposed.
• Transfer to the oven and bake for 30-40 minutes, or until the chicken is cooked through and easily pulls away from the bone. Cover the pan loosely with foil if the skin starts to get too dark.
• Remove from the oven and let rest for 5 minutes, then garnish with the parsley and serve.
• Enjoy!