CHICKEN WITH TOMATOES AND OLIVES
This dish is somewhat reminiscent of a Mediterranean chicken dinner I had at a restaurant once. Very delicious, easy to make, and enjoyed by our family.
Provided by TasteTester
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
- Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F).
- To serve place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken Sprinkle with parsley and serve.
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
PAN-FRIED CHICKEN WITH TOMATO & OLIVE SAUCE
A rustic, Italian-inspired chicken recipe that's perfect for using up a glut of tomatoes
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Heat the oil in a large non-stick frying pan, then season the chicken and fry, flattest-side down, for 4-5 mins. Turn the chicken over, add the onion and cook 4-5 mins more. Lift the chicken from the pan and set aside. Add the garlic to the pan, then continue cooking until the onions are soft.
- Tip in the tomatoes with the balsamic vinegar, olives, stock, half the basil and seasoning, then simmer, stirring frequently, for 7-8 mins until pulpy. Return the chicken and any juices to the pan and gently simmer, covered, for 5 mins more, to cook the chicken through. Serve scattered with the rest of the basil.
Nutrition Facts : Calories 353 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.15 milligram of sodium
ROAST CHICKEN WITH TOMATOES AND OLIVES RECIPE
Roast Chicken with Tomatoes and Olives makes a delicious dish for a quick weeknight supper. So fast, so easy and so healthy, you'll love this chicken recipe!
Provided by Robyn Stone | Add a Pinch
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350º F.
- Drizzle olive oil into a medium saute pan or a large skillet over medium-high heat. Add onion and garlic and saute until the onions just begin to become tender. Stir in tomatoes and black olives and arrange chicken breasts in pan.
- Mix together salt, paprika, cumin, and pepper and sprinkle on top of the chicken. Place into preheated oven and bake until juices of the chicken run clear when pricked with a sharp knife, about 25 - 30 minutes.
- Sprinkle on fresh parsley, if using.
Nutrition Facts : Calories 137 kcal, Carbohydrate 2 g, Protein 16 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 48 mg, Sodium 285 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
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
MEDITERRANEAN CHICKEN BREASTS WITH TOMATOES AND OLIVES
This is very yummy and makes a good weeknight meal. I serve it with short-grain brown rice with olive oil and grated parmesan cheese and a green vegetable.
Provided by 2hot2handle
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large cast-iron or nonstick skillet, heat the tablespoon of olive oil over medium heat. Add the chicken and saute until it is browned on all sides and just cooked through (about 7-10 minutes). Remove chicken and place on a plate.
- Add the teaspoons of olive oil and the onions to the pan, and cook for 2 minutes. Add the garlic and cook for another minute. Add the tomatoes olives, oregano and basil and cook the sauce for 5-8 more minutes.
- Add the chicken and cook until it is heated through.
- Put the chicken on plates (over rice if desired), and spoon the sauce equally over the chicken.
SHEET PAN MEDITERRANEAN CHICKEN AND OLIVES
This savory, low-carb Mediterranean Chicken with Olives recipe is infused with delicious artichoke hearts, briny olives, sweet caramelized onions, white wine, oregano, and feta. It comes together in one pan in under 30 minutes and uses mostly pantry staples in addition to fresh chicken breasts and tomatoes.
Provided by Eva Fry
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°
- Slice the chicken breasts in half lengthwise to have 1/4 inch thin chicken pieces.
- Place the chicken on the sheet pan and add sliced onions, minced garlic, olives, capers, artichoke hearts, and tomatoes to the pan. Top with crumbled feta cheese.
- Drizzle with olive oil and season with salt, pepper, and oregano. Add white wine to the pan.
- Bake at 375° for 25 minutes until the chicken reaches 165° and the onions are soft and caramelized and the tomatoes are perfectly roasted.
ROSEMARY CHICKEN WITH TOMATOES AND OLIVES
A soulful, satisfying main that's inexpensive, relies on basic pantry staples, and is relatively hands-off-now that's a winner. Our Italian-esque chicken supper combines juicy chicken legs with the bold flavors of canned tomatoes and briny olives and capers. The alchemy of acid, salt, and slow heat brings the poultry to fall-off-the-bone perfection, and the gravy is heaven on mashed potatoes or polenta.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h45m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Season chicken with salt and pepper. Heat a large ovenproof straight-sided skillet or braiser over medium-high. Swirl in oil. Working in two batches if necessary, add chicken, skin-sides down, and cook, undisturbed, until golden brown and crisp, 6 to 8 minutes. Flip and brown other sides, 4 to 5 minutes more. Transfer to a plate; drain all but 2 tablespoons fat from skillet.
- Reduce heat to medium. Add garlic, capers, anchovies, rosemary, and red-pepper flakes to skillet. Cook, stirring occasionally, until fragrant, about 1 minute. Add tomatoes and broth; bring to a simmer, scraping any browned bits from bottom of skillet. Continue to simmer until thickened slightly, about 10 minutes. Season to taste. Return chicken to skillet, skin-sides up, along with any accumulated juices and olives.
- Transfer skillet to oven and braise, uncovered, until chicken is cooked through and liquid is reduced to a thick gravy, 40 to 45 minutes. Remove and discard rosemary. Serve over mashed potatoes or polenta.
CHICKEN WITH TOMATOES, OLIVES AND FENNEL
Easy dinner to make ahead and just reheat, but also a quick put together meal. But using good Greek olives and fennel are a must for this dish. Now, I like to use bone in/skin on thighs and breasts for this to get a good color for this dish. I have also used chicken quarters as well cut up which is an option. And if you don't like fennel, try cooking or baking it, it is a whole different flavor. Perfect simple food. I serve this with a good Pinot Noir, a simple spinach salad with a lemon vinaigrette and some grilled pita bread.
Provided by SarasotaCook
Categories < 60 Mins
Time 50m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Chicken -- In a large saute pan (I prefer cast iron or stainless, NOT non-stick), add the olive oil and bring to medium heat. Add the chicken and brown all sides until golden brown. Remove to a plate, with a paper towel to drain.
- Vegetables -- In the same pan, add the fennel, onion and garlic and cook until lightly brown. Add the white wine, tomatoes, fennel fronds, salt and pepper and bring to a boil.
- Chicken -- Add the chicken back in to the pan, reduce to a simmer, and cook until the chicken is tender. It should take about 30 minutes. Add the olives right at the end just to heat through.
- Serve -- Serve the dish family style with some toasted or grilled pita, your favorite salad and fresh lemon wedges. Just squeeze the lemon wedge on each serving for a great taste.
Nutrition Facts : Calories 674.1, Fat 45.4, SaturatedFat 11.7, Cholesterol 181.1, Sodium 357.6, Carbohydrate 17.7, Fiber 5.7, Sugar 4.8, Protein 47.6
CHICKEN BREASTS WITH OLIVES AND TOMATOES
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a shallow baking dish combine two tablespoons of the olive oil with half the garlic, the lemon juice and salt and pepper to taste. Add chicken breasts, turning them in the dish so they are coated with the marinade. Arrange them in a single layer in the dish, cover with plastic wrap and allow them to marinate at room temperature for 30 minutes.
- Preheat oven to 375 degrees.
- Heat the remaining oil in a skillet. Add onion and remaining garlic and saute until tender but not brown. Add tomatoes and olives and allow to cook about 15 minutes, until the mixture begins to thicken. Stir in half the parsley and the thyme and season to taste with salt and pepper.
- Spread the tomato mixture over the marinated chicken breasts. Place in oven and bake about 20 minutes, until the chicken is done. Remove from oven and baste to combine juices in bottom of the pan with the tomato mixture on top. Sprinkle with the remaining parsley and serve.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 18 grams, Carbohydrate 7 grams, Fat 26 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 6 grams, Sodium 686 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN WITH TOMATOES AND OLIVES
This is a dish adopted from the Liguria region of Italy combining chicken with tomatoes and black olives. Serve with herbed potatoes and crusty bread.
Provided by WATL1
Categories World Cuisine Recipes European Italian
Time 50m
Yield 2
Number Of Ingredients 7
Steps:
- Place chicken breasts between 2 sheets of plastic wrap. Using a meat tenderizing hammer, pound each breast to about 1/2 inch thick.
- In a large skillet, heat olive oil over medium heat. Briefly cook chicken breasts in oil, turning to lightly brown both sides. Add garlic and rosemary, and continue cooking until garlic is soft. Pour wine into pan, and cover pan with lid. Bring to a boil, and simmer for about 5 minutes.
- Add tomatoes and olives to the pan; continue cooking, covered, for approximately 10 minutes
Nutrition Facts : Calories 595.1 calories, Carbohydrate 14.1 g, Cholesterol 68.4 mg, Fat 32.6 g, Fiber 2.7 g, Protein 29.1 g, SaturatedFat 4.7 g, Sodium 403.5 mg, Sugar 4.3 g
STEAK WITH SKILLET TOMATOES
Get the recipe for Steak With Skillet Tomatoes.
Provided by Dawn Perry
Time 25m
Number Of Ingredients 5
Steps:
- Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Season the steaks with ½ teaspoon salt and ¼ teaspoon pepper and cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
- Wipe out the skillet and heat the remaining 1 teaspoon of oil over medium-high heat. Add the tomatoes and ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until beginning to soften, 4 to 6 minutes. Mix in the oregano and serve with the steaks.
Nutrition Facts : Calories 265 kcal, Carbohydrate 5 g, Cholesterol 74 mg, Protein 34 g, SaturatedFat 4 g, Sodium 434 mg, Sugar 3 g, Fat 12 g, UnsaturatedFat 0 g
CHICKEN BREASTS IN FOIL WITH TOMATOES, OLIVES, AND PARMESAN
Steps:
- Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Use the olive oil to smear a patch in the center of the foil, large enough to hold the chicken. Make a bed of the tomato slices, in the center, then top with the chicken breasts, salt and pepper to taste, the Parmesan, and thyme leaves. Add the olives and thyme sprigs.
- Fold the foil over the chicken onto itself and crimp the edges as tightly as possible by making 1- or 2-inch folds, one after the other, each sealing the other. Seal the package very tightly, but leave plenty of room around the chicken. (You can prepare the recipe up to 3 hours in advance to this point; refrigerate the package.)
- Place a skillet large enough to hold the package over high heat. A minute later, add the remaining oil, then pour out all but a film. Put the package in the skillet; it will sizzle. About 2 minutes later, the package will expand like a balloon; be careful of the escaping steam. Cook for 5 minutes longer from that point.
- Remove the package from the heat, again taking care to avoid any escaping steam. Let rest for 1 minute, then cut a slit down the length of the top with a knife. Use a knife and fork to open up the package, then spoon the chicken, garnish, and juices onto a plate and serve.
QUICK MEDITERRANEAN CHICKEN WITH OLIVES RECIPE
Quick Mediterranean Chicken with Olives Recipe: an easy and flavorful Mediterranean Chicken recipe using chicken, olives, rosemary, oregano, white wine/chicken stock with butter. Serve with toasted garlic bread for a perfect meal combo. Glutenfree and under 30 minutes meal.
Provided by Molly Kumar
Categories Entree, brunch
Time 22m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 330 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 110 milligrams cholesterol, Fat 48 grams fat, Fiber 6 grams fiber, Protein 77 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 500 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 31 grams unsaturated fat
ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES
This is my favorite Italian Braised Chicken recipe. The chicken thighs are first seared until the skin is crispy then they're gently simmered in a delicious tomato and olive sauce. The chicken becomes super flavorful and tender. This is a healthy dinner recipe you don't want to miss.
Provided by Kristen Stevens
Categories Dinner
Time 1h
Number Of Ingredients 13
Steps:
- Set your oven to 400 degrees.
- Heat the oil in a large, ovenproof pan over medium-high heat. Add the chicken thighs to the pan, skin side up. Season the chicken skin with a pinch of salt and a little pepper on each piece. Once some of the fat has been released into the pan, flip the chicken over and cook until the skin is brown and crispy, about 7-8 minutes. If using skinless thighs, cook them until the meat starts to brown. Remove the chicken from the pan. (While the chicken is cooking, prep the rest of the ingredients.)
- Pour out all but a few teaspoons of the oil. Add the onion to the pan and let it cook until soft, about 3-4 minutes. Add the garlic and cook for 1 minute more. Add the tomato paste to the pan and let it cook until it has darkened slightly and is fragrant smelling, about 3 minutes.
- Add all the remaining ingredients to the pan and stir well. Season to taste with sea salt and black pepper. Nestle the chicken back into the pan, skin side up. Pop the chicken into the oven and let it cook for 40 minutes. Remove the chicken from the oven and serve it right away.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 407 kcal, Carbohydrate 18 g, Protein 47 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 215 mg, Sodium 1270 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 12 g
BRAISED CHICKEN WITH OLIVES AND TOMATOES
An impressive all-in-one bake bursting with Mediterranean flavours
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oven to 220C/fan 200C/gas 7. Toss the first 4 ingredients in a roasting tray in 2 tbsp oil and cook for 25 minutes. Meanwhile, fry the chicken in 2 tbsp oil until browned and almost cooked through. Add to the tin for the last 10 minutes of cooking along with the tomatoes, wine, stock and olives.
- Scatter with basil and serve.
Nutrition Facts : Calories 571 calories, Fat 30 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 1.88 milligram of sodium
MAKE IT YOURSELF: SLOW-ROASTED LEMON & HERB CHICKEN
Get the recipe for Make It Yourself: Slow-Roasted Lemon & Herb Chicken.
Provided by Dawn Perry
Time 3h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F. Combine salt, rosemary, oregano, 1½ teaspoons lemon zest, and pepper in a small bowl. Place chicken on a rimmed baking sheet and rub all over with oil. Season with herb mixture, inside and out. Halve lemon and place inside cavity.
- Roast until chicken is pull-apart tender (grab a leg and wiggle it; it should easily come away from the bird), 2½ to 3 hours.
Nutrition Facts : Calories 483 kcal, Carbohydrate 0 g, Cholesterol 166 mg, Protein 52 g, SaturatedFat 8 g, Sodium 875 mg, Fat 29 g, UnsaturatedFat 0 g
CHICKEN STEW WITH TOMATOES, CHICKPEAS AND OLIVES
Found this in Organic Style magazine. I don't like olives so I'll omit them, but I'm posting the original recipe here. Its served with couscous.
Provided by jovigirl
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot over medium heat. Saute onion, garlic and 1/4 cup cilantrol until soft. Add chicken broth, chickpease, tomatoes, olives, marjoram, paprika, and salt and pepper to taste. Bring to a boil; lower heat and simmer 20 minutes. Add shredded chicken, simmer 5 minutes longer. Remove from heat; stir in zest and 1 tbsp cilantro.
- Meanwhile, bring 2 cups water, butter and 1/2 tsp salt to a boil in a medium saucepan. Remove from heat, stir in couscous, and cover with tight-fitting lid. Let stand 10 minutes. Fluff with a fork before serving with stew.
Nutrition Facts : Calories 834.4, Fat 23.4, SaturatedFat 6, Cholesterol 112.6, Sodium 1342.6, Carbohydrate 98.5, Fiber 10.7, Sugar 7, Protein 55.1
CHICKEN WITH TOMATOES, OLIVES, AND CILANTRO
Chicken breasts get bold bursts of flavor from a zesty topping of cherry tomatoes, lime juice, cilantro, and green olives. Serve this dish with rice or a simple green salad and crusty bread. This recipe is from the cookbook "Everyday Food: Fresh Flavor Fast."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-low. Season chicken on both sides with salt and pepper, and cook until lightly browned and just cooked through, turning once, 10 to 15 minutes. Transfer to a plate; cover loosely with aluminum foil.
- Raise heat to medium; cook onion, stirring occasionally, until softened, 5 to 7 minutes. Add tomatoes and olives; cook until tomatoes soften and release their juice, 1 to 2 minutes. Remove from heat, and stir in lime juice and cilantro. Season with salt and pepper. Serve chicken topped with tomato mixture.
Nutrition Facts : Calories 268 g, Fat 8 g, Fiber 1 g, Protein 40 g
CHICKEN WITH PIQUILLO, TOMATOES, AND OLIVES
Pollo Con Paquillos Tomates y Aceitunas. Sweet and slightly piquant piquillo peppers, which are grown in northern Spain, are roasted over an open fire, peeled and packed into jars.
Provided by Vicki in CT
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a cup, combine salt, pepper and paprika; sprinkle on both sides of chicken.
- In a large skillet over medium-high heat, heat oil until hot. Add chicken, green peppers, onion and garlic to skillet; cook, stirring frequently and turning chicken to brown on both sides, about 5 minutes. Remove chicken from skillet.
- Add tomatoes and bouillon granules; cook uncovered, stirring until tomatoes are softened, about 10 minutes. Return chicken to skillet. Reduce heat to medium; cover and simmer until chicken is cooked through, 10 to 15 minutes.
- Stir in piquillo peppers and olives and cook just until heated through, about 2 minutes. Serve over saffron rice, if desired.
Nutrition Facts : Calories 320.9, Fat 15.5, SaturatedFat 2.4, Cholesterol 68.5, Sodium 471.2, Carbohydrate 16.4, Fiber 3.9, Sugar 8.3, Protein 29.8
CHICKEN BREASTS WITH OLIVE, TOMATO AND CAPER DRESSING
Juicy chicken breasts with a punchy olive, tomato and caper dressing is a great, fast summer meal. Not only is it gluten free and low carb, it's also absolutely delicious and is great for meal prepping ahead.
Provided by Alida Ryder
Categories Chicken Dinner Easy Dinner Gluten free Low Carb Summer
Time 20m
Number Of Ingredients 14
Steps:
- Combine all the ingredients for the marinade then pour over the halved chicken breasts and allow to marinade for 5-10 minutes.
- Combine all the ingredients for the dressing and set aside (the dressing can be made up to an hour ahead and kept at room temperature).
- Heat a large, non-stick frying pan over medium-high heat then add the chicken breasts. Cook for 2 minutes on one side until the chicken is golden brown then flip and cook for another minute on the other side.
- Remove from the pan and allow to rest for 5 minutes.
- Spoon the dressing over the cooked chicken breasts and serve.
Nutrition Facts : Calories 462 kcal, Carbohydrate 8 g, Protein 28 g, Fat 36 g, SaturatedFat 5 g, Cholesterol 80 mg, Sodium 2025 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CHICKEN AND OLIVES
The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 6.7 g, Cholesterol 206.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 69.1 g, SaturatedFat 10.4 g, Sodium 901.3 mg, Sugar 0.4 g
BRAISED CHICKEN WITH TOMATOES AND OLIVES
Categories Chicken Olive Tomato Braise Dinner Winter Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, about 8 minutes, transferring as browned to a plate.
- Pour off all but 1 tablespoon fat from skillet. Add onion, garlic, and thyme to fat remaining in skillet and cook over moderately low heat, stirring, until softened, about 3 minutes. Stir in tomatoes, olives, salt, and pepper and return chicken to skillet. Simmer, covered, turning chicken occasionally, until chicken is cooked through, about 25 minutes.
PROVENCAL CHICKEN WITH TOMATOES, OLIVES, AND BASIL
Serve with some crusty bread.
Provided by Janet Fletcher
Categories Chicken Garlic Herb Olive Tomato Sauté Dinner Basil Summer Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
ONE-DISH BAKED CHICKEN WITH TOMATOES AND OLIVES
This toss-it-all-in-a-baking-dish chicken dinner is the hands-off summer recipe we all need.
Provided by Chris Morocco
Categories Chicken Bon Appétit Olive Tomato Quick & Easy Dinner One-Pot Meal Summer Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place a rack in top third of oven; preheat to 450°F. Finely grate 1 garlic clove into a small bowl and toss with Aleppo-style pepper, soy sauce, and 1 Tbsp. oil. Rub all over chicken, then season with salt and black pepper.
- Toss tomatoes, thyme, olives, 3 Tbsp. oil, and remaining 8 garlic cloves in a 3-qt. baking dish; season with salt and black pepper. Arrange chicken on top of tomato mixture and roast until deeply browned and cooked through, 40-50 minutes. When chicken is about 5 minutes from being done, drizzle baguette with oil and season with salt. Place in oven directly on rack next to chicken and toast until golden and crisp, about 5 minutes. Slice each piece in half. Transfer chicken to a cutting board and let rest 10-15 minutes.
- Carve chicken as desired and serve piled atop toast with tomato mixture and pan juices spooned over.
BRAISED CHICKEN WITH TOMATOES AND OLIVES (POULET PROVENCAL)
Provided by Shelley Wiseman
Categories Chicken Olive Tomato Roast Kid-Friendly Dinner Fall Summer Family Reunion Potluck Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Preheat convection oven to 400°F or regular oven to 425°F with rack in middle.
- Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.
- Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
- Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.
- Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.
- Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.
More about "chicken with tomatoes and olives food"
ONE-DISH BAKED CHICKEN WITH TOMATOES AND OLIVES …
From bonappetit.com
4.9/5 (11)Estimated Reading Time 2 minsServings 4
- Place a rack in top third of oven; preheat to 450°. Finely grate 1 garlic clove into a small bowl and toss with Aleppo-style pepper, soy sauce, and 1 Tbsp. oil. Rub all over chicken, then season with salt and black pepper.
- Toss tomatoes, thyme, olives, 3 Tbsp. oil, and remaining 8 garlic cloves in a 3-qt. baking dish; season with salt and black pepper. Arrange chicken on top of tomato mixture and roast until deeply browned and cooked through, 40–50 minutes. When chicken is about 5 minutes from being done, drizzle baguette with oil and season with salt. Place in oven directly on rack next to chicken and toast until golden and crisp, about 5 minutes. Slice each piece in half. Transfer chicken to a cutting board and let rest 10–15 minutes.
- Carve chicken as desired and serve piled atop toast with tomato mixture and pan juices spooned over.
PROVENçAL CHICKEN WITH TOMATO AND OLIVE SAUCE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Main-Course
- Season CHICKEN LEGS with salt and pepper, then coat with flour, shaking off any excess. Warm remaining oil in a large frying pan over a medium heat. Sauté the chicken pieces, about 10 minutes each side, until the skin is evenly coloured. Reduce heat to low, cover and cook for 10 more minutes. Transfer chicken to a plate and keep warm.
- FOR THE SAUCE, keep the frying pan on a low heat and cook onion with a small pinch of salt. When onion begins to colour, pour in the wine. Raise heat to high and deglaze the pan, scraping the bottom with a wooden spoon until the brown bits dissolve and the wine has almost completely reduced.
CHICKEN IN GREEN OLIVE AND TOMATO SAUCE, COMFORT FOOD ...
From foodrepublic.com
Servings 4Estimated Reading Time 3 mins
CHICKEN WITH TOMATOES AND OLIVES RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 6Estimated Reading Time 2 mins
CHICKEN WITH OLIVES AND TOMATOES RECIPE - CHATELAINE.COM
From chatelaine.com
3.2/5 (81)Total Time 24 minsCategory RecipesCalories 229 per serving
CHICKEN THIGHS WITH TOMATOES AND OLIVES RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 15 minsServings 4Calories 306 per serving
- Sprinkle chicken evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned. Remove chicken from pan; keep warm.
- . Add garlic and onion to pan, and sauté 2 minutes. Stir in tomatoes and wine; bring to a simmer. Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 12 minutes or until chicken is done. Remove chicken from pan, and keep warm. Continue to simmer tomato mixture, uncovered, 5 minutes. Stir in olives, basil, and 1/4 teaspoon pepper.
SAUCY BAKED CHICKEN LEGS WITH OLIVES AND TOMATOES RECIPE ...
From realsimple.com
3.5/5 (81)Calories 519 per serving
- Season the chicken with 1 teaspoon salt and ½ teaspoon pepper. Nestle the chicken, skin-side up, in the vegetables.
- Bake until the chicken is browned and an instant-read thermometer inserted into the thickest leg (avoiding the bone) registers 165° F, 40 to 45 minutes. Serve warm.
CHICKEN TONNATO WITH ARUGULA, TOMATOES AND OLIVES RECIPE ...
From foodandwine.com
Servings 6
- In a large Dutch oven or enameled cast-iron casserole, cover the chicken breasts with the broth, add the sliced carrot and bring to a boil over high heat. Reduce the heat to moderately low, cover and simmer the chicken breasts until just cooked through, about 15 minutes. Transfer the chicken to a plate to cool. Increase the heat to high and continue to cook the carrot until tender, about 10 minutes.
- Using a slotted spoon, transfer the carrot to a food processor. Add the tuna, anchovies and mayonnaise and process until smooth. Add the sour cream and 1/4 cup of the chicken broth, season with salt and pepper and blend the tonnato sauce until very smooth.
- Slice the chicken breasts on the diagonal 1/4 inch thick. Pour about 1/2 cup of the sauce onto a large serving platter. Top with the arugula and sliced chicken. Pour the remaining sauce over the sliced chicken and garnish with the grape tomatoes, Gaeta olives and capers. Serve the chicken tonnato with lemon wedges and crusty bread.
BRAISED CHICKEN LEGS WITH OLIVES AND TOMATOES - FOOD & WINE
From foodandwine.com
Servings 4
- In a large heavy skillet, heat 2 tablespoons of the oil until almost smoking. Season the chicken legs with salt and pepper and cook over moderately high heat until well browned, about 5 minutes per side. Remove the chicken from the pan and pour off the fat.
- Heat 2 more tablespoons of oil in the skillet. Add the onion and 3 of the garlic cloves and cook over moderately high heat, stirring, until softened, about 7 minutes. Add the chicken to the skillet with the tomatoes, wine and rosemary; season with pepper and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, 20 to 25 minutes. Season with salt. Transfer the chicken to plates and keep warm.
- Meanwhile, in a food processor, pulse the olives with the remaining 2 tablespoons of oil and 1 garlic clove to a coarse paste. Stir the olive paste into the pan sauce and warm over moderate heat. Spoon the sauce over the chicken and serve.
CHICKEN WITH CHERRY TOMATO AND OLIVE TOPPING RECIPE ...
From myrecipes.com
Servings 4Calories 247 per serving
- Heat a large nonstick skillet over medium heat. Sprinkle the chicken with black pepper and 1/8 teaspoon salt. Add oil to pan. Add chicken; cook 5 minutes on each side or until done.
KETO ITALIAN CHICKEN WITH BASIL AND OLIVES - RECIPE - DIET ...
From dietdoctor.com
4.9/5 (14)Total Time 35 minsCategory MealCalories 558 per serving
CHICKEN PROVENçAL WITH OLIVES AND CHERRY TOMATOES - PARDON ...
From pardonyourfrench.com
4.8/5 (11)Category EntréesServings 4Total Time 1 hr
CHICKEN BREASTS WITH TOMATOES AND OLIVES RECIPE | …
From myrecipes.com
4/5 (24)Calories 348 per servingServings 4
RACHEL RODDY'S RECIPE FOR CHICKEN WITH ROSEMARY, TOMATOES ...
From theguardian.com
Author Rachel Roddy
SKILLET CHICKEN BREASTS WITH TOMATOES AND OLIVES ...
From diabetes.ca
CHICKEN WITH TOMATOES AND OLIVES RECIPES
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BRAISED CHICKEN THIGHS WITH OLIVES AND HERBS RECIPE | BON ...
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