Olive Chicken I Food

OLIVE CHICKEN I

Steps:

• Heat oil in a large saute pan. Add onions, and sprinkle with ginger and paprika. Saute until onions are golden.
• Place chicken on top of onions. Add about 1 to 2 cups of water, lemon juice, salt, pepper, and olives. Cook about 1 hour, or until the chicken is tender.

CHICKEN AND OLIVES

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.

CHICKEN AND OLIVES

Steps:

• In a deep skillet or pot large enough to hold the chicken pieces, heat the oil over medium-high heat until just starting to smoke. Pat the chicken dry, season it with pepper, and place it in the hot oil. When the chicken is browned, turn it over and brown the other side. Set the chicken aside.
• Very carefully, as it is very hot, pour out all but 2 tablespoons of the oil. Add the celery and the garlic. Over medium-high heat, lightly brown the garlic, but do not burn it, or it will taste bitter. Add the wine, chicken stock, vinegar, olives, and thyme. Raise the heat to high and bring to a boil. Reduce the liquid for 2 to 3 minutes. Add the chicken back. Add the butter and reduce, about 15 to 30 minutes. Check the sauce for seasoning and adjust with salt, pepper or vinegar.
• Plate the chicken, drizzle with the sauce, and serve, garnished with thyme.

LEMON-OLIVE CHICKEN WITH ORZO

Steps:

• In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides; remove from pan., Add broth to skillet; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., Return chicken to pan. Cook, covered, 5-8 minutes or until pasta is tender and a thermometer inserted in chicken reads 170°.

LEMON OLIVE CHICKEN

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken and set aside.
• Stir the soup, milk, lemon juice, black pepper and olvies in the skillet. Top with the lemon slices. Heat to a boil. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the rice.

OLIVE OIL CHICKEN

Steps:

• Put chicken on plate and put in microwave for 3 minutes.
• Turn on stove to medium,pour olive oil into deep frying pan to heat.
• Take chicken breasts out of microwave,rinse off to get rid of excess gook.Cut the chicken breasts into bite-size pieces.
• Throw chicken into pan with the oil,and fry until white on the outside.
• Salt and pepper till you think you've added enough,then sprinkle the chicken with paprika.
• The chicken has the right amount of seasonings when you scrape the spatula on the bottom of the pan little brown bits come off.
• And the chicken is done when you cut the pieces in half and they're done.

CHICKEN & OLIVE CASSEROLE

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.

OLIVE OIL-CONFIT CHICKEN WITH CIPOLLINE ONIONS

Steps:

• Toss chicken thighs, lemon slices, fennel seeds, 4 rosemary sprigs, and 2 1/2 tsp. salt in a large bowl to combine, then season generously with pepper. Cover and chill at least 12 hours and up to 1 day.
• Let chicken come to room temperature, 20-25 minutes.
• Place racks in top and middle of oven; preheat to 275°F. Arrange potatoes and onions in a large Dutch oven or other heavy pot and season with salt. Transfer chicken mixture to pot, scraping in any stray fennel seeds, and arrange chicken thighs, skin side up, over potatoes and onions in a single layer (it will be a tight squeeze). Pour in 4 cups oil. It should come to just over the top of the chicken; if the pieces aren't quite submerged, add the additional 1/2 cup oil. Cover pot and place on middle rack in oven. Bake chicken, adding remaining rosemary sprigs after 1 hour, until meat is very tender but not quite falling off the bone, 2-2 1/2 hours. Let sit until pot is cool enough to handle, 25-30 minutes.
• Meanwhile, heat broiler. Use tongs to carefully remove chicken from pot and place, skin side up, on a rimmed baking sheet. Transfer potatoes to baking sheet, arranging around chicken. Broil until chicken skin and potatoes are browned and crisp, about 5 minutes. Let rest 5-10 minutes on baking sheet.
• While chicken and potatoes are under the broiler, transfer onions, lemon slices, and rosemary to a platter. Strain oil through a fine-mesh sieve into a large measuring glass.
• Use a fork to lightly smash potatoes, revealing some of their creamy interior. Season with more salt. Transfer chicken and potatoes to platter with reserved onions, lemon slices, and rosemary sprigs. Drizzle with some of the strained oil (save the rest for another use).
• Do Ahead
• Chicken can be baked (but not broiled) 2 days ahead. Let cool in oil, then chill.

ROAST CHICKEN WITH POTATOES AND OLIVES

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.

SKILLET CHICKEN WITH OLIVES

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°.

LEMON AND OLIVE CHICKEN

Steps:

• Sprinkle chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. In two batches, sear chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer chicken to a plate.
• Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add remaining 1 tablespoon oil. Add onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce heat, and simmer for 10 minutes.
• Put chicken on top of vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, and simmer until chicken is just cooked through, about 15 minutes.