PAN SEARED CHICKEN WITH OLIVES
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the chicken: Using a meat mallet, evenly pound the chicken breast halves between 2 sheets of plastic wrap to 1/4-inch thickness. Put the chicken into a heavy resealable bag or 9-by-13-inch baking dish. Add the oil, parsley, shallots and garlic; sprinkle the chicken with salt and pepper and mix in the bag or toss in the baking dish until the chicken is coated in the marinade. Let stand at room temperature for 30 minutes.
- Using tongs, remove the chicken from the marinade, allowing the oil to drain. (It's ok if some of the garlic and shallots still cling to the chicken.) Discard the marinade.
- Heat 2 tablespoons oil in a large (12- to 14-inch) skillet over medium-high heat until it shimmers. Add the chicken breasts, 2 at a time, being sure to space them out in the skillet. (Avoid over-crowding, or you won't get a good sear.) Sear until light golden on the first side, 3 to 4 minutes. Flip and sear on the other side until the chicken is cooked through, 3 to 4 minutes more. Transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Cook the remaining 2 chicken breasts, adding another tablespoon of oil if needed. Reserve the skillet for the sauce.
- For the pan sauce: In a small bowl, combine the tomatoes, basil if using and the garlic; season with salt and pepper and toss to combine. Set aside.
- Pour out all but 2 tablespoons oil from the skillet. If the skillet is dry and more oil is needed, add about 2 tablespoons. Over medium heat, add the olives and shallots and cook until softened, about 3 minutes. Add the vinegar and cook, scraping up any browned bits in the skillet. Whisk in the chicken broth and any pan juices the chicken released on the platter and bring to a simmer. Cook until the liquid has reduced by half. Stir in the mustard, add the seasoned tomatoes and cook, stirring, until heated through, about 1 minute; season with salt and pepper if needed.
- Spoon the sauce over the chicken on the platter, garnish with chopped herbs if using and serve immediately with the Winter Greens Salad on the side if desired.
- Put the arugula, frisee and radicchio into a salad bowl and toss to combine. Drizzle the vinegar over the greens and toss until coated; drizzle the oil over the top and toss again. Add the cheese, season with salt and pepper and toss until well combined. Serve immediately.
MEDITERRANEAN CHICKEN WITH TOMATOES, KALAMATA AND MUSHROOMS
This also may be made using skin on chicken pieces also such as legs and/or thighs, for the best flavor try to use a mixture of red and yellow teardrop tomatoes, this is not for anyone with a plain palette.
Provided by Kittencalrecipezazz
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a skillet over medium-high heat.
- Season the chicken with salt and pepper, then brown on both sides (about 3-4 minutes on each side) remove to a large platter, cover with foil to keep warm (I put my plate in a 200 degree oven to stay warm).
- To the same skillet, add in the mushrooms and saute until all of the liquid is absorbed (about 6-7 minutes).
- Add in onions, garlic and dried chili flakes (if using) to the mushrooms and saute for about 3-4 minutes.
- Add in the chicken broth; simmer for about 6 minutes or until most of the liquid is absorbed.
- Add in the Kalamata olives, plum tomatoes and capers, season with salt and pepper; bring to a boil, then reduce heat and simmer for about 10 minutes or until the liquid is reduced by half.
- Add in butter and stir until melted.
- Mix in the small teardrop tomatoes; simmer for about 5 minutes (you can simmer a bit longer).
- Season again with salt and pepper.
- Spoon the mixture over the chicken.
- Sprinkle with fresh chopped parsley.
Nutrition Facts : Calories 666, Fat 37, SaturatedFat 13.5, Cholesterol 208.5, Sodium 690.4, Carbohydrate 14.2, Fiber 3.8, Sugar 7.7, Protein 69.4
ROAST CHICKEN WITH POTATOES AND OLIVES
Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish. "This entire meal comes together on a single rimmed baking sheet. It's comforting and ridiculously simple." -Claire Saffitz, assistant food editor
Categories Chicken Olive Potato Poultry Vegetable Dinner Root Vegetable Coffee Grinder Bon Appétit
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Pulse bay leaf, fennel seeds, and 1/2 teaspoon red pepper flakes in spice mill until finely ground.
- Toss potatoes, olives, 2 tablespoons oil, and half of spice mixture in a large bowl; season with salt and pepper.
- Place chicken on a rimmed baking sheet and rub with remaining 2 tablespoons oil; season with salt and pepper and rub with remaining spice mixture.
- Arrange potato mixture around chicken. Roast until potatoes are fork-tender, chicken is cooked through, and skin is crisp, 35-45 minutes. Serve chicken and potato mixture topped with parsley, lemon zest, and more red pepper flakes, if desired; spoon pan juices around.
KALAMATA-LEMON CHICKEN
This is a very good Mediterranean style chicken dish that I love (lemon lover here). You just brown the chicken for a few mins and add the rest of the ingredients and place it in the oven while you go about making a salad (or whatever).
Provided by Annacia
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degree F.
- In a 4-quart Dutch oven brown chicken in hot oil over medium-high heat for 5 minutes, turning once.
- Stir in orzo, olives, the can of broth, lemon wedges, lemon juice, Greek Seasoning, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- Cover and bake for 35 minutes or until chicken is tender and no longer pink.
- Serve in shallow bowls with additional broth, if desired. Top with snipped oregano.
Nutrition Facts : Calories 309.7, Fat 10.7, SaturatedFat 2.1, Cholesterol 94.4, Sodium 580.2, Carbohydrate 24.3, Fiber 2.2, Sugar 0.9, Protein 28.5
KALAMATA LEMON CHICKEN
To save time when preparing this chicken main dish, skip the browning step and place the ingredients into a baking dish. The baking time won't change, but your prep time will be knocked down to nearly nothing.
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 12
Steps:
- In a 4-quart Dutch oven brown chicken in hot oil over medium-high heat for about 5 minutes, turning once. Stir in orzo, olives, broth, lemon wedges, lemon juice, Greek seasoning, salt, and pepper.
- Bake, covered, in a 400 degree F oven about 35 minutes or until chicken is tender and no longer pink (180 degrees F). If desired, serve in shallow bowls with additional hot broth and top with snipped oregano. Makes 4 servings.
Nutrition Facts : Calories 309 kcal, Carbohydrate 24 g, Cholesterol 91 mg, Protein 27 g, SaturatedFat 2 g, Sodium 837 mg, Sugar 1 g, Fat 11 g, UnsaturatedFat 6 g
CHICKEN BREASTS WITH MARSALA & KALAMATA OLIVES
Make and share this Chicken Breasts with Marsala & Kalamata Olives recipe from Food.com.
Provided by Evie3234
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut each chicken breast into three pieces of even thickness (cut off tail end as one piece then slit other piece through the middle) Coat with flour shaking off any excess Set large skillet over a medium heat, when hot add the 2 Tbsp olive oil and the 1 Tbsp butter.
- When the butter is sizzling add the chicken.
- Cook for about 5 minutes each side until golden and cooked through.
- Transfer chicken to a warmed plate when done, season with salt and pepper.
- Let pan cool a little, if the pan is dry add the extra virgin olive oil (if pan has oily residue you wont need to) Add the garlic, cook for a few minutes, then add the olives marjoram and tomatoes.
- Cook for 2-3 minutes, then add the marsala and let mixture bubble up.
- Pour over chicken breasts and serve immediately.
KALAMATA CHICKEN
chicken breasts with rings of lemon, grape tomatoes, and calamatta olives. Great served with a good crunchy french bread and crisp spinach salad! This is my hubby's favorite recipie of mine i make it all summer it looks really fancy even though it's quick, easy, and delicious!!!
Provided by Bearsbaby03
Categories One Dish Meal
Time 16m
Yield 1 cup per person, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- First preheat oven to 350 degrees.
- Spray a long pan with spray of olive oil in bottom of glass pan. Place chicken thighs in bottom of pan. Put all of the wine or lemon juice on top of the chicken. then add lemon slices {squeeze the lemons on top of the chicken. Add the seasoning and parsley,garlic, essence,olives including half the bottle of juice and all of the olives. I slice them on top of the chicken.
- Bake 45 minutes to an hour til juices run clear in the chicken.Goes well with salad and french bread made into garlic bread.
- Serve over pasta.
Nutrition Facts : Calories 252, Fat 12.5, SaturatedFat 2.2, Cholesterol 94.4, Sodium 657.6, Carbohydrate 13.3, Fiber 4.3, Sugar 3, Protein 24.3
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- Place the lemon zest in a bowl; cover and refrigerate. Stir together the lemon juice, onions, tomatoes, olives, and 2 tablespoons each oregano and parsley in a 5- to 6-quart slow cooker.
- Sprinkle the chicken with the pepper and 3/4 teaspoon of the salt. Heat a large nonstick skillet over medium-high. Add the oil to the skillet; swirl to coat. Add the chicken to the skillet; cook, turning once, until browned, about 3 minutes per side. Transfer the chicken to the slow cooker. Cover and cook on LOW until the chicken is cooked through, about 4 hours.
- Meanwhile, prepare the orzo according to the package directions, omitting the salt and fat; drain. Stir the pine nuts and remaining 1/4 teaspoon salt into the orzo.
- Remove the chicken from the slow cooker, reserving the cooking liquid in the slow cooker. Shred the chicken, discarding the bones. Stir the chicken and lemon zest into the cooking liquid. Divide the orzo among 6 bowls. Serve the chicken mixture over the orzo, and sprinkle with the remaining 1 tablespoon each oregano and parsley.
CHICKEN BREASTS WITH ARTICHOKE-OLIVE SAUCE ... - FOOD & WINE
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3/5 (602)Total Time 20 minsServings 4
- Preheat the oven to 400°. In a bowl, whisk 1/4 cup of the oil, lemon juice, zest, garlic and oregano. Fold in the artichokes, olives and feta; season the sauce with salt and pepper.
- Season the chicken with salt and pepper. In an ovenproof skillet, heat the remaining 1 tablespoon of oil. Add the chicken, skinned side down, and cook over moderately high heat until browned, 3 minutes; turn and transfer the skillet to the oven. Roast the chicken for 10 minutes, until white throughout. Transfer the chicken to plates and spoon the sauce on top. Garnish with the parsley and serve.
MARINATED ROASTED CHICKEN IN WINE ... - SAVORY SPICERACK
From savoryspicerack.com
5/5 (1)Category Main CourseCuisine AmericanTotal Time 1 hr
- Season chicken with rubbed sage, salt, and pepper. (I also like to place the seasonings under the skin of the chicken. Another thing I like to do that some may cringe at- I poke holes in my chicken when prepping to marinate the chicken so I can get season all throughout the chicken.) Place the chicken in a covered container with the wine and chopped olives.
- When ready to cook chicken, take the chicken out and let it sit for about 15 minutes. Bringing the chicken to room temperature helps the chicken to cook evenly.
KALAMATA OLIVE CHICKEN RECIPE - FOOD.COM
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- In a small bowl, combine oregano, cayenne, and 1/2 tsp pepper and rub into both sides of chichen breasts.
KALAMATA-BALSAMIC CHICKEN WITH FETA RECIPE | MYRECIPES
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- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 to 7 minutes on each side or until done. Transfer chicken to a serving platter; keep warm.
- Add tomato mixture to pan; cook 1 to 2 minutes or until tomatoes soften. Spoon over chicken. Top evenly with cheese and basil.
KALAMATA-FETA CHICKEN RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 21 minsServings 4Calories 354 per serving
- Cook orzo according to package directions. Drain; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Coat chicken with cooking spray; sprinkle with remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, and 2 teaspoons fresh oregano.
- Place a large nonstick skillet over medium-high heat. Add chicken; cook 6 minutes on each side. Transfer to a serving plate; keep warm.
KALAMATA AND LEMON BAKED CHICKEN - THE HOLISTIC CHEF
From theholisticchef.com
5/5 (1)Estimated Reading Time 3 minsServings 4
- Place large saute pan over medium high heat, add 2 tsp oil and when hot place 2 to 3 pieces of chicken in pan without overcrowding. Do not move for 2 to 3 minutes to allow chicken to turn golden brown, flip over and brown the other side, about 2 more minutes. Place in large baking dish, and repeat until all pieces are browned, adding a little oil in between if needed. Turn heat down to medium and pour in the wine to deglaze, scraping off any bits stuck to the pan. Remove from heat and pour over the chicken.
- In a medium bowl, combine stock, vinegar, garlic, mustard, rosemary and thyme, and pour over the chicken. Add olives and shallots tucking them into the liquid around the chicken. Sprinkle the lemon zest over the chicken.
GREEK CHICKEN SALAD - FETTY'S FOOD BLOG
From fettysfoodblog.com
Cuisine GreekCategory Main Course, SaladServings 4Total Time 1 hr 15 mins
- Combine all of dressing ingredients in the blender and blend for about 15-30 seconds. See other methods to make dressing below.
- Place sliced chicken breasts in a bowl or resealable plastic bag with 1/4 cup of the dressing. Place in the refrigerator and marinate for 30 minutes or up to 24 hours. Store remaining dressing in refrigerator until ready to use.
- Heat an outdoor grill to medium/high heat. Add the chicken in a single layer so they are not overlapping each other. Discard the marinate.
- Cook chicken for 5-7 minutes per side, or until a thermometer inserted into the thickest part of the chicken registers 165 degrees F. Let rest 5 minutes before slicing.
MEDITERRANEAN BAKED CHICKEN WITH KALAMATA ... - FEED ME PHOEBE
From feedmephoebe.com
5/5 (6)Servings 4
- In a large, gallon-sized Ziplock bag, combine the vinegar, Dijon, olive oil, garlic, salt, and rosemary.
- Add the chicken and olives to the bag, seal tightly, and swish the chicken around until coated in the mixture. Refrigerate for at least 1 hour or overnight.
- Transfer the chicken and as much of the marinade as you can squeeze out of the bag into a 9 x 13 making dish or oven-proof skillet. Arrange the chicken in an even layer. Pour the white wine into the pan and season the chicken lightly with salt. Bake in the oven for 1 1/2 hours, until the chicken is very tender and the top is golden brown.
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From eatsimplefood.com
Cuisine InternationalTotal Time 1 hrCategory Main DishCalories 393 per serving
- In a medium size bowl mix together spice mix, olive oil, and water. Add chicken to the bowl and mix it up. Let marinate at room temperature for 15 minutes.
- Add butter to a large pan over medium high heat and add the chicken/marinade and onions. Fry chicken on each side for ~ 3 minutes.
- Cover, bring to a boil, reduce heat and simmer ~ 20 minutes or until internal temperature of chicken reaches 165F.
LEMON CONFIT CHICKEN WITH CALAMATA OLIVES - FOOD & WINE
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- In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Add the minced onion and cook over moderately high heat, stirring occasionally, until just starting to brown, about 5 minutes. Scrape into a bowl.
- Season the chicken breasts with salt and pepper. Add the remaining 2 tablespoons of olive oil to the casserole and sear the chicken in 2 batches, until browned, about 3 minutes per side. Return all of the chicken to the casserole.
- Add the cinnamon sticks, minced parsley and cilantro, ginger, saffron, sautéed onion, white wine and stock to the casserole and bring to a boil. Reduce the heat to moderate, cover and simmer the chicken for 30 minutes. Stir the olives and preserved lemon into the casserole and simmer until the chicken breasts are cooked through, about 15 minutes longer. Transfer the lemon confit chicken to a warm platter and cover with foil.
- Boil the cooking liquid in the casserole over high heat until reduced by half and slightly thickened, about 10 minutes. Discard the cinnamon sticks. Spoon the sauce over the chicken, garnish with the cilantro sprigs and serve.
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