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.
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
ROSEMARY, TOMATO AND BLACK OLIVE CHICKEN
This recipe from BBC Good Food is very easy to put together and very good. Great for a weeknight dinner.
Provided by Irmgard
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 teaspoons of the oil in a large non-stick saucepan.
- Brown the chicken with a little salt and pepper until crisp on all sides.
- Remove and add the rest of the oil to pan with the onion, garlic, red pepper flakes and rosemary.
- Cook for 7 minutes, then add the wine, tomatoes and chicken.
- Add additional salt and pepper to taste and simmer for 10 minutes.
- Add the olives and serve with cooked orzo or another small-sized pasta.
Nutrition Facts : Calories 419.8, Fat 8.6, SaturatedFat 1.5, Cholesterol 75.5, Sodium 228.8, Carbohydrate 45.9, Fiber 3.7, Sugar 5.5, Protein 33
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.
ROSEMARY CHICKEN WITH TOMATO SAUCE
This Italian-style casserole will warm you up, and it's great value too
Provided by Good Food team
Time 35m
Number Of Ingredients 9
Steps:
- Heat half the oil in a non-stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.
- In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes and capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season and serve with a crisp green salad and crusty bread.
Nutrition Facts : Calories 275 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Protein 44 grams protein, Sodium 1.09 milligram of sodium
ROAST CHICKEN WITH TOMATO-OLIVE SAUCE
I adopted this recipe. For my trial run of the recipe, I prepared the chicken using the roasting method in Recipe #67470. It was an incredibly moist and flavorful bird. The Tomato-Olive sauce is bright with fresh flavors and the perfect salty compliment. This is simple and fabulous. The recipe can be done with grilled breasts or thighs as well. Recipe from Patricia Wells.
Provided by Ms B.
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Remove giblets from chicken; rinse the chicken and pat dry.
- Put on a rack in a roasting pan and brush with butter.
- Sprinkle with salt and freshly ground black pepper.
- Roast in a preheated 400-degree oven for 1¼ to 1½ hours or until the internal temperature reaches 180 degrees in the thigh on an instant-read thermometer.
- Baste the chicken occasionally with the drippings.
- While the chicken is cooking, prepare the sauce.
- Bring a pan of water to a boil.
- Add tomatoes and remove from the heat; set aside 30 to 60 seconds or until skins begin to crack; drain.
- Peel, seed and coarsely chop tomatoes.
- In a large skillet, heat olive oil over medium heat.
- Add onion and garlic; sauté 5 minutes.
- Stir in tomatoes, rosemary, thyme, marjoram, basil, fennel seeds, wine, green and black olives.
- Bring to a boil, reduce the heat and simmer 30 minutes.
- Stir occasionally.
- Season sauce with lots of pepper.
- (Additional salt may not be necessary because of the saltiness of the olives.) Stir in parsley.
- Carve chicken and serve with a bowl of sauce on the side.
CHICKEN WITH ROSEMARY, GARLIC, AND TOMATO SAUCE
Fabio Trabocchi, chef and partner at Fiamma restaurant in New York City, shares one of his yummy chicken recipes with Martha Stewart Living Radio (Sirius channel 112).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Lightly season the chicken with salt and pepper. Place the chicken and rosemary in a sealed container or resealable bag. Refrigerate for at least 6 hours, or up to overnight.
- Thirty minutes before cooking, remove the chicken from the refrigerator. Reserve the rosemary.
- Place a large, deep cast-iron skillet that has a lid, or a Dutch oven, over medium-high heat. Add 1/4 cup of the olive oil and heat until hot. Working in 2 batches, sear the chicken for 4 to 5 minutes per side, or until golden brown. Transfer to a plate. If necessary, add up to another 1/4 cup olive oil between batches.
- Add the onion and garlic to the pan. Saute for 3 minutes, stirring occasionally and pressing down on the garlic cloves. Pour in the tomato sauce and stir constantly for 2 minutes.
- Add the wine, scraping the carmelized bits from the bottom of the pan with a wooden spatula or spoon. Reduce the heat to low and return the chicken to the pan. Partially cover the skillet with the lid and braise the chicken for 40 minutes, stirring occasionally. If the pan looks dry at any time, reduce the heat slightly and add some chicken stock or water.
- Add the rosemary and cook for an additional 20 minutes, or until the chicken is fork-tender. Transfer the chicken and sauce to a platter and serve.
ROSEMARY TOMATO CHICKEN WITH RICE
I got this recipe from a Sicilian girl I used to work with. She brought in left-overs one day for lunch and the aroma was making my mouth water. It's a really good fall or winter meal, very rich and savory. Plus, it's completely delicious.
Provided by Chef Acosta
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees.
- Wash and tenderize the chicken and set aside.
- Place the olive oil, and half the rosemary, salt and pepper in a bowl or deep plate. Note: depending on the freshness of your rosemary, you may want to modify the amount to more or less. Fresh rosemary can come out very strong in this recipe, so use discretion.
- Dip each chicken breast into the olive oil mixture and place in a baking pan. Give it an extra couple sprinkles of the salt, pepper and rosemary.
- Add the stewed tomatoes into the baking pan. Pour the remains of the olive oil mixture, plus any leftover rosemary, salt and pepper on top.
- Cover the pan with aluminum foil and bake for 20 minutes.
- At 20 minutes, remove the cover and flip the chicken breasts. Bake uncovered another 20 minutes, for a total of 40 minutes.
- Serve over the rice and enjoy!
Nutrition Facts : Calories 719, Fat 12.8, SaturatedFat 2.3, Cholesterol 136.9, Sodium 1069.7, Carbohydrate 85.1, Fiber 5.6, Sugar 10.2, Protein 63.9
SKILLET CHICKEN WITH OLIVES
While I was visiting my cousin Lilliana in Italy, she made this heavenly chicken for lunch. Now it's a family favorite stateside, too. -Rosemarie Pisano, Revere, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
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°.
Nutrition Facts : Calories 237 calories, Fat 15g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 571mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
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- Sprinkle light and evenly the chicken breasts, with salt and pepper, both sides.Sauté the chicken breasts for 2 minutes on each side, just to get a little brown (they don’t have to be cooked all the way through). Remove and set aside.
- Add the remaining 1 tablespoon oil to the pan and turn heat down to medium. Add the onion and cook to soften, stirring often. Stir in the garlic and cook for 1 minute. Stir in the rosemary and cook for 1 minute.
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