Chicken With Savory Olives Recipes

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.

Steps:

• Brown the chicken pieces quickly with the whole onions in very hot oil in flameproof casserole.
• (My cast iron dutch oven works well) Remove the chicken and add the sliced onions, green pepper and garlic to the pan, soften over lowered heat for 5 minutes.
• Return the chicken to the pan, add the tomatoes, herbs, saffron or turmeric, tomato paste and wine or stock.
• Taste, season and cover.
• Cook gently, stove top, until chicken is done, or.
• Place dutch oven in preheated oven at 350°F for about 55 minutes until chicken is done.
• Halfway through cooking turn the chicken pieces and stir the pan contents.
• The chicken should be lightly sauced, not stewed.
• If the sauce is very thin, cook uncovered for the rest of the cooking time.
• Add the olives and anchovy fillets, if using, for about the last 10 minutes of cooking time.
• Check seasoning and serve with rice and a tossed green salad.

Steps:

• Heat 1 tablespoon oil in nonstick skillet or 2 tablespoons in conventional skillet large enough to hold all ingredients.
• Saute onion until it softens and begins to brown. Remove half of it and set aside for use in potatoes.
• Add peanuts and garlic to remaining onion and saute for 2 or 3 minutes longer. Push mixture aside.
• Add chicken and brown on both sides.
• Add mushrooms, wine and olives. Season with salt (optional) and pepper. Cover and cook for 5 to 7 minutes longer, until chicken is cooked. Add parsley and serve.

Steps:

• Heat oil in 12-inch skillet over medium heat. Cook onions, rosemary, parsley, thyme, garlic and chili in oil 5 minutes, stirring frequently.
• Add chicken to skillet. Cook about 15 minutes, turning occasionally, until chicken is brown. Add mushrooms, 1/2 cup of the wine and the vinegar. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until about half of the liquid has evaporated.
• Pour remaining 1/2 cup wine over chicken; sprinkle with currants and salt. Cover and simmer about 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Uncover and cook 5 minutes longer to crisp chicken.