SAUTéED CHICKEN WITH GREEN OLIVES AND WHITE WINE
In 2004, Mark Bittman introduced this recipe to Times readers as part of a spirited argument for chicken thighs over breasts. That argument reaches peak awesomeness here, with the chicken browned and slightly braised, with olives and walnuts, and a slight acid zing from the wine and lemon.
Provided by Mark Bittman
Categories dinner, easy, weeknight, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put oil in a deep skillet or casserole, preferably nonstick. Turn heat to medium-high. When oil is hot, add chicken, skin side down, and brown it well, rotating and turning pieces as necessary, about 10 to 15 minutes. Season with salt and pepper.
- With chicken skin side up, add wine and olives. Adjust heat so mixture simmers vigorously, 10 to 15 minutes.
- When chicken is almost done, place sliced lemon on it, and cook 2 to 3 minutes more. Arrange chicken and lemon on a platter, and stir walnuts into sauce. Taste, and adjust seasoning, then spoon sauce over chicken. Sprinkle with parsley, and serve.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 23 grams, Carbohydrate 6 grams, Fat 31 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 608 milligrams, Sugar 2 grams, TransFat 0 grams
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.
CHICKEN WITH WHITE WINE AND OLIVES
Use any combination of chicken pieces you like - I used two breasts and two leg quarters. This was delicious served with root vegetables and the extra pan sauce.
Provided by Kevlarturtle
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Rinse chicken pieces and pat dry with paper towels. Sprinkle with salt and pepper. Heat oil and butter in a large skillet over medium-high heat. Add chicken and brown on both sides, about 3-5 minutes per side. Remove chicken from skillet and transfer to a 9 x 13 baking dish.
- Add shallots and garlic cloves to skillet and saute 1 to 2 minutes. Add wine, scraping up any brown bits from the pan. Add minced garlic, herbs and olives and simmer for 5 minutes. Add tomatoes and simmer for 1 to 2 minutes more. Pour wine mixture over chicken and cover with foil.
- Bake at 400 degrees for 35-40 minutes, turning chicken once.
Nutrition Facts : Calories 198.3, Fat 6.4, SaturatedFat 2.3, Cholesterol 7.6, Sodium 34.9, Carbohydrate 13.4, Fiber 0.8, Sugar 2.8, Protein 1.9
CHICKEN SAUTé WITH WHITE WINE
Provided by James Beard
Categories Wine Chicken Poultry Sauté White Wine Spring House & Garden
Yield Serves 4
Number Of Ingredients 6
Steps:
- Brown the chicken pieces in the butter, turning each piece to color evenly. When browned, season to taste with salt and pepper and add 1/2 to 3/4 cup white wine. Reduce heat and continue cooking until chicken is tender. You may cover the pan during part of the cooking time, which speeds the process, or cook uncovered. Any additional flavorings that you choose may be added during the cooking and the chicken pieces should be turned over once or twice to bathe them thoroughly in the flavorings and juices. When the chicken is tender and cooked, remove it to a hot platter. Rinse the pan with a little additional wine and let it cook down with the juices for a few minutes. Pour pan juices over the chicken and garnish with a little parsley or chives.
- Drink the same wine you used in the cooking: Pouilly Fuissé, Meursault, or White Pinot from California.
GARLIC-BRAISED CHICKEN WITH OLIVES AND MUSHROOMS
When it's no longer winter but not quite spring, a savory stovetop braise, served over rustic grains like farro, makes a comforting weeknight meal. Braised garlic is a sweet counterpart to briny olives, earthy mushrooms, and succulent chicken. Simmering it all in stock will enrich the flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- Heat a large straight-sided skillet (about 12 inches) over medium-high heat. While it's heating, season chicken with salt and pepper. Add 1 tablespoon oil to pan and swirl. Add chicken, skin side down. Let brown, 5 to 6 minutes. Remove chicken from pan; set aside.
- Add 1 teaspoon oil to pan, followed by garlic and mushrooms; let brown, stirring occasionally, 5 to 6 minutes.
- Add wine to mushrooms and garlic and bring to a boil, then cook for 1 minute. Return chicken to pan.
- Add olives and chicken stock to pan; bring to a boil, then reduce heat. Cover; simmer until chicken is cooked through, 15 to 20 minutes.
Nutrition Facts : Calories 409 g, Fat 20 g
SAUTEED CHICKEN WITH WHITE WINE AND TOMATOES
Steps:
- Have a 4-pound chicken cut into serving pieces, wipe them dry, season them with salt and pepper, and dip them lightly in flour. In a broad sauté or frying pan brown them on all sides in 1/4 cup of hot olive oil. Add 1 tablespoon of finely chopped onion and let it cook slowly until it is golden. Add 1/2 cup of dry white wine and cook until this is reduced by about half. Then add 4 medium-size tomatoes, peeled, seeded, and chopped coarse, 1 small clove of garlic, chopped and mashed, and 1 tablespoon of finely minced parsley. Cover the pan and cook the chicken slowly for 15 to 20 minutes. Five minutes before it is done, add a dozen pitted black Italian olives. Serve with steamed potatoes.
CHICKEN WITH OLIVES AND WHITE WINE SAUCE
This chicken is spectacular. I adore it. It's very very easy to make...a one-pot wonder! Ideally, you wanna use the largest pot you have (in terms of width, no depth). If you want everyone to get a large scoop of olives and sauce with their chicken (and who wouldn't?? Then just add more olives and capers than the recipe calls for. You can't go wrong...don't worry! Please...please review the recipe if you try it. Thank you!
Provided by E-Eva
Categories Chicken Breast
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Remove the skin from all chicken and wash well.
- Pat chicken dry and sprinkle with salt and pepper.
- Heat chilli oil in the pot. If you do not have chilli oil, you can make some easily. You will need to take olive oil and heat it up (do not burn it!). Add lots of red pepper flakes and let it simmer (without burning the flakes)for about 5 minutes. Once the mixture is cool, that's chilli oil.
- Add the chicken to the pot with the meatiest parts on the bottom.
- Brown the chicken for about 10-12 minutes, making sure it doesn't stick to the pot or burn. Turn over if necessary. You may add more chilli oil if you think it's required.
- Add the chopped capers, garlic, olives and parsley to the pot. If you'd like extra sauce and olives or capers in this recipe, you can add them freely. I usually add lots of olives, so that everyone gets a huge scoope of them on their chicken.
- Add the white wine to the pot. If you don't think there's enough sauce for your meal, then add extra white wine.
- Stir a bit so that everything is nicely mixed.
- Cover the pot and allow the chicken to fully cook in the boiling white wine sauce.
- Serve hot. Nice sides are rice, pasta or salad.
Nutrition Facts : Calories 605.4, Fat 28.5, SaturatedFat 4.4, Cholesterol 151, Sodium 1392.7, Carbohydrate 9.2, Fiber 2.7, Sugar 1.7, Protein 51.4
CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS
Provided by Dan Swinney
Categories Chicken Olive Roast Quick & Easy Lemon Pan-Fry Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- For roasted lemons:
- Preheat oven to 325°F. Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
- For chicken:
- Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess. Heat 5 tablespoons oil in heavy large skillet over high heat. Add chicken and cook until golden brown, about 3 minutes per side. Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet. Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes. Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes. Season with salt and pepper. Transfer to platter. Sprinkle with remaining 1 tablespoon parsley.
CHICKEN SAUTé WITH WHITE WINE AND TOMATOES
Poulet Sauté à la Paysanne Provençale; from a 1940s cookbook,Portrait of a Beloved French Cook, bringing us the ultimate bonne femme,Clementine - and her mouthwatering recipes. (with a few changes)
Provided by Caroline Cooks
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wipe chicken dry, season them with salt and pepper, and dip lightly in flour.
- In a broad sauté or large heavy pan brown chicken on all sides in hot olive oil.
- Add onion and let it cook slowly until it is golden.
- Add white wine, scraping up meat bits to incorporate, cover and cook until this is reduced by about half; about 20 minutes. Add tomatoes, garlic, and parsley, cook about 5 minutes to heat thoroughly.
- DO NOT OVER-COOK at this point-tomatoes should be firm.
- Just before serving, add a dozen pitted black olives.
- Serve topped with sauce or with rice.
Nutrition Facts : Calories 324.7, Fat 16.1, SaturatedFat 3.9, Cholesterol 76.1, Sodium 202.2, Carbohydrate 8.2, Fiber 2.1, Sugar 4.1, Protein 28.7
WHITE WINE GARLIC CHICKEN
This garlic chicken is great over cooked brown rice or your favorite pasta. Don't forget a sprinkle of Parmesan cheese, too. -Heather Esposito, Rome, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm., Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken.
Nutrition Facts : Calories 243 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 381mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
CHICKEN WITH GREEN OLIVES
Make and share this Chicken with Green Olives recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in heavy, large skillet over medium-high heat.
- Pat chicken dry.
- Add to skillet and brown well on all sides.
- Add onion, garlic, bay leaves and season to taste.
- Cook 2 minutes.
- Pour in wine and cook until evaporated.
- Blend in tomato paste and paprika.
- Reduce heat to low.
- Add broth; cover and cook 15 minutes.
- Add olives and cook until chicken is tender, about 10 minutes.
- Garnish with parsley.
- Great served with egg noodles or mashed potatoes.
Nutrition Facts : Calories 415.7, Fat 27.6, SaturatedFat 7, Cholesterol 103.5, Sodium 614, Carbohydrate 5.6, Fiber 1.3, Sugar 2.2, Protein 28.2
CHICKEN SAUTé WITH GREEN OLIVE TOPPING
Categories Food Processor Chicken Olive Sauté Quick & Easy Lemon Spice Healthy Parsley Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Using on/off turns, coarsely chop garlic in food processor. Add olives, parsley, and lemon peel; blend until finely chopped. Mix in lemon juice.
- Sprinkle chicken on both sides with cumin, cayenne pepper, and salt. Heat olive oil in heavy large skillet over medium-high heat. Add chicken and sauté until browned and just cooked through, about 3 minutes per side. Transfer chicken to 4 plates.
- Add olive topping to drippings in skillet; cook over medium-high heat until warm, about 1 minute. Spoon topping over chicken and serve.
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
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SAUTéED CHICKEN WITH GREEN OLIVES AND CILANTRO RECIPE
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- Preheat the oven to 500°. Heat 1 tablespoon of the olive oil in a small saucepan. Add the onion, ginger, garlic, cinnamon and saffron and cook over moderate heat until the onion softens, about 5 minutes. Add the chicken stock and season with salt and pepper. Increase the heat to high and simmer, stirring occasionally, until the liquid reduces by three-quarters and becomes syrupy, about 20 minutes. Remove from the heat.
- Season the chicken with salt and pepper. Heat 2 tablespoons of the olive oil in a large ovenproof skillet. Add the chicken, skin side down, and cook over moderately high heat until lightly browned, 5 to 8 minutes. Turn the chicken and cook for 2 minutes. Turn the pieces skin side down and roast in the oven for about 25 minutes, or until the juices run clear when a thigh is pierced.
- Remove the cinnamon stick from the sauce. Add the olives and the remaining 1 tablespoon of olive oil and season with pepper. Rewarm the sauce over low heat for 1 minute. Remove from the heat and stir in the lemon juice and the 1 tablespoon of chopped cilantro. Arrange the chicken on plates and spoon the sauce around it. Garnish with cilantro and serve.
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