Chicken Potatoes And Olives Recipes

Steps:

• For the chicken: In a large bowl, combine the flour, salt, garlic powder, mustard, paprika and pepper; mix well. Add the chicken to the bowl, and toss gently to coat. Remove the chicken, shake off any excess flour, and set aside.
• Heat a large Dutch oven over medium-high heat, and add 3 tablespoons of the olive oil. When hot, add the chicken and cook until golden brown on one side, 3 to 5 minutes. Flip, and continue cooking on reverse side, another 2 minutes. Remove the chicken to a plate and let sit.
• For the sauce and vegetables: To the Dutch oven (still over medium-high heat), add the remaining tablespoon oil if needed. Then add the onion, garlic and salt; cook until translucent, 3 to 4 minutes. Evenly sprinkle the cumin, turmeric and cayenne over the onion mixture, and saute for an additional 1 minute. Pour in the wine, scraping up any browned bits on the bottom of the pan, and cook until the wine has reduced by half, 5 to 10 minutes. Add the chicken stock, bring to a boil, and then add the thyme, potatoes, lemon slices and lemon juice; stir gently. Cover and cook until the potatoes are easily pierced with a fork, 10 to 12 minutes. Reduce the heat to a simmer, and add the seared chicken thighs and the olives. Gently push the chicken into the sauce, so it is partially covered; cook for another 10 to 12 minutes. Adjust the salt and pepper to taste, stir in the parsley and serve.

Steps:

• finely chop the onions.
• peel and halve the potatoes.
• de-stone the olives.
• bring chicken stock to the boil.
• put potatoes, onions, olives and herbs in a deep-sided casserole dish and cover with the hot stock.
• add the juice of the lemons.
• add seasoning.
• place chicken pieces on the top (doesn't matter if they sink, but the skins will brown nicely if they rest on the potatoes).
• place in the middle of a 200c for 50 minutes or until the potatoes begin to break up.
• serve in bowls with green beans or other green veg.

Steps:

• Preheat oven to 450 degrees. In a large bowl toss together the shallots, the garlic, the chopped oregano, the potatoes, the olives and 2 tablespoons of the oil and salt and pepper to taste. Rub the chicken with the remaining 1 tablespoon oil, the lemon juice, and salt and pepper to taste. Put the chicken in a roasting pan surround the potatoes and olives and place in the upper third of a preheated oven for 20 minutes. Periodically basting and turning the vegetables Reduce the temperature to 375 degrees F., and roast the chicken and vegetables for 15 minutes more or until the chicken is cooked through and the potatoes are tender. Transfer the chicken and the vegetables with a slotted spoon to a heated platter, skim fat from the pan and deglaze with wine, reduce 1 minute then add the broth. into the skillet, scraping up the brown bits, and boil the mixture for 1 minute. Strain the liquid through a sieve over the chicken and garnish the chicken with the oregano sprigs.

Steps:

• Preheat oven to 450°F. Slide hand between chicken skin and meat over breast and legs to form pockets. Spread 4 tablespoons olive paste over breast and leg meat of chicken. Spread remaining 2 tablespoons olive paste in cavity of chicken. Place bay leaves in cavity. Tie legs together to hold shape. Rub olive oil into chicken skin. Sprinkle with salt and pepper. Sprinkle with 2 tablespoons thyme. Place chicken in large roasting pan.
• Place potatoes in large bowl. Add 2 tablespoons olive oil and salt and pepper to taste and toss to coat. Sprinkle with 2 tablespoons thyme. Add potatoes to pan with chicken. Roast 15 minutes. Reduce oven temperature to 375°F and roast 1 hour longer. Add olives to pan. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 10 minutes.
• Transfer chicken to platter. Surround with potatoes and olives. Sprinkle with additional thyme. Pour chicken pan juices into large cup and degrease. Serve chicken, passing pan juices separately.

Steps:

• Preheat oven to 450°F. and oil a 13-by 9-inch shallow baking pan.
• Mince and mash 2 garlic cloves to a paste with salt. In a small bowl whisk together garlic paste, lemon juice, and 2 tablespoons oil with salt and pepper to taste. In pan make 2 beds of overlapping lemon slices and put a chicken breast half, skin side up, on each bed. Brush chicken generously with some of the garlic lemon mixture and season with salt and pepper.
• Quarter potatoes and in a bowl toss with tomatoes, remaining 5 whole garlic cloves, and remaining tablespoon oil until coated well. Arrange vegetables around chicken and sprinkle chicken with olives and rosemary.
• Roast chicken and vegetables in middle of oven 15 minutes and brush with remaining garlic lemon mixture. Roast chicken 10 to 15 minutes more, or until a meat thermometer registers 175°F. and chicken is cooked through.
• Discard lemon slices and serve chicken with vegetables, spooning any pan juices over them.

Steps:

• In a large bowl, place potatoes, olives, parsley, garlic, capers and olive oil.
• Salt and pepper the chicken inside and out.
• Toss the ingredients in the bowl gently and use to stuff the chicken. Don't stuff too tightly.
• Bake at 375 degrees for 75 minutes.
• Quarter and serve the bird.

Steps:

• Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
• Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
• Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.