Chicken With Green Olives And Pasta Recipes

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.

Steps:

• Bring a large pot of salted water to a boil. Season the chicken with salt and pepper. Heat the olive oil in another large pot over medium-high heat. Add the chicken and cook, turning once, until browned, about 7 minutes. Move the chicken to one side of the pot.
• Add the onion to the other side of the pot and cook, stirring, until just softened, about 2 minutes. Stir in the garlic; cook 30 seconds. Add the wine, olive brine and rosemary and cook, stirring everything together and scraping up any browned bits, until the liquid is mostly reduced, about 1 minute. Add the tomatoes, 1/2 cup water and a pinch of salt. Bring to a boil, reduce to a simmer and cook until the chicken is cooked through and the sauce is thickened, 8 to 10 minutes. Discard the rosemary; shred the chicken with 2 forks.
• Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Add the pasta, olives and 1/2 cup cooking water to the shredded chicken mixture. Cook over medium heat, tossing, until the pasta is well coated, 1 to 2 minutes, adding more cooking water as needed to loosen. Season with salt and pepper and stir in the parsley. Divide among bowls. Drizzle with more olive oil and top with parmesan.

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.

Steps:

• Heat 2 Tbl of oil and the butter in a skillet. Add the chicken halves, and panfry until they are golden brown all over. Remove the chicken from the skillet.
• Add the onion and garlic to the skillet, and fry over a medium heat until they begin to soften. Add the bell peppers and mushrooms and fry for 2-3 minutes. Add the tomatoes and season to taste. Transfer the vegetables to a casserole dish, and arrange the chicken on top of them.
• Add the wine to the pan and bring to a boil. Pour the wine over the chicken. Cover the pan and cook in a preheated oven at 350°F for 50 minutes.
• Add the olives to the casserole and mix them in . Pour in the cream, cover, and return to the oven for 10-20 minutes.
• Meanwhile, bring a large pan of lightly salted water to a boil. Add the pasta and the remaining oil, and cook until the pasta is tender bur still firm to the bite. Drain the pasta well and transfer it to a serving dish.
• Arrange the chicken on top of the pasta, spoon the sauce over the top, garnish with the parsley and serve immediately. Alternatively, place the pasta in a large serving bowl and serve it separately from the vegetables.

Steps:

• Put oil in deep skillet or casserole. Turn heat to medium-high and wait a minute, until oil is hot. Add chicken, skin-side down, and brown it well, rotating and turning pieces as necessary and sprinkling with salt and pepper as they cook; 10 to 15 minutes total. Turn heat to medium, remove chicken and pour off all but 2 tablespoons of fat.
• Add onion, ginger, cinnamon, garlic, cumin, paprika, 1/2 teaspoon or more of pepper and some salt and cook, stirring occasionally, for about 5 minutes, until onion softens. Add stock and raise heat to medium-high; return chicken to pan, skin-side up. Cook at a lively simmer for about 10 minutes.
• Add olives and continue to cook until chicken is done, another 10 to 15 minutes or so. Add lemon juice, then taste and adjust seasoning. Garnish and serve.