LEMON AND OLIVE CHICKEN
It takes just a few minutes more to make a big batch of this Mediterranean-style chicken than it does to prepare a small one. Eat half now; freeze the rest.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Sprinkle chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. In two batches, sear chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer chicken to a plate.
- Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add remaining 1 tablespoon oil. Add onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce heat, and simmer for 10 minutes.
- Put chicken on top of vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, and simmer until chicken is just cooked through, about 15 minutes.
Nutrition Facts : Calories 303 g, Fat 16 g, Protein 34 g
LEMON CHICKEN BREASTS
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
- Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
INSTANT POT LEMON CHICKEN WITH GARLIC AND OLIVES
Steps:
- Using the sauté function of your pressure cooker (set on high if possible), heat the oil in the pressure cooker pot. Season the chicken with the salt and pepper and arrange in a single layer, skinside down, on the bottom of the pot. (Work in batches if they don't fit in a single layer, adding more oil for each batch.) Cook, without moving, until well browned, about 8 minutes. (You only have to brown it on one side).
- Flip the chicken, pour in the stock, and scatter with the olives, lemon slices, garlic, anchovies (if using), capers, rosemary, thyme, and fennel seeds.
- Lock the lid into place and cook on high pressure for 15 minutes. Let the pressure naturally release.
- Discard the lemon slices and transfer the chicken to serving plates; keep loosely tented with foil. Using the sauté function, bring the sauce to a simmer and cook until thickened slightly, 3 to 5 minutes. Taste and adjust the salt and pepper if necessary. Spoon the sauce over the chicken and serve garnished with thyme.
- Cook it slow: After step 2, slow cook on high for 3 to 4 hours or low for 4 to 5 hours.
OLIVE GARDEN POLLO LIMONE (LEMON CHICKEN)
This recipe originally came from the Olive Garden website but I have changed a few of the steps after trial and error in my home chicken. We have a thing for lemony chicken in my house and this is one of the favorites.
Provided by Christina Chavez
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pound chicken to 1/4 inch thickness.
- Season chicken with salt and pepper.
- Heat 1 teaspoon of the oil over high heat.
- Lightly coat chicken with flour shaking off excess.
- Cook in skillet until brown and nearly cooked through.
- Remove chicken and reserve on the side.
- Add 1/2 tsp oil to the skillet reducing heat to low.
- Saute green onions and garlic until tender.
- Deglaze the pan with broth and wine (scraping browned bits from pan).
- Add lemon juice and parsley.
- Bring mixture to a boil over high heat (3 min).
- Add lemon peel and salt and pepper to taste.
- Return chicken to skillet and coat with sauce.
- Cover skillet for 5 minutes over medium-low heat turning chicken once.
- Plate the chicken and top with sauce and parsley for garnish.
CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS
This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
- Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
- Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
- Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 29 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 874 milligrams, Sugar 3 grams, TransFat 0 grams
LEMON THYME CHICKEN
Buttered onions are a great addition to this easy lemon chicken recipe. Best of all, it takes only a few minutes to brown the lightly breaded chicken on the stove top. -Kay Shimonek, Corsicana, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle remaining flour mixture over both sides of chicken. , In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until juices run clear, 7-9 minutes on each side. Remove and keep warm. , In the same pan, melt butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in thyme and reserved flour mixture until blended. Gradually stir in broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over chicken. Sprinkle with thyme.
Nutrition Facts : Calories 308 calories, Fat 14g fat (4g saturated fat), Cholesterol 103mg cholesterol, Sodium 647mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
More about "olive and lemon chicken recipes"
ONE PAN MOROCCAN LEMON OLIVE CHICKEN - A COMMUNAL …
From acommunaltable.com
3.9/5 (231)Total Time 35 minsCategory Main DishCalories 262 per serving
SKILLET LEMON CHICKEN WITH OLIVES AND HERBS - SKINNYTASTE
From skinnytaste.com
MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON RECIPE
From bonappetit.com
SHEET-PAN CHICKEN WITH LEMONS AND OLIVES - THE PIONEER …
From thepioneerwoman.com
MOROCCAN CHICKEN WITH LEMON AND OLIVES RECIPE - SIMPLY …
From simplyrecipes.com
LEMON OLIVE CHICKEN - LANA’S COOKING
From lanascooking.com
BAKED LEMON CHICKEN | EASY CHICKEN RECIPE WITH LEMON …
From diethood.com
4.4/5 (10)Total Time 1 hr 15 minsCategory DinnerPublished Jul 22, 2020
10 BEST GARLIC LEMON CHICKEN OLIVE OIL RECIPES | YUMMLY
From yummly.com
GREEK CHICKEN MARINADE - THE RECIPE REBEL
From thereciperebel.com
ELEGANT BUT EASY: FRENCH BRAISED CHICKEN WILL IMPRESS MOM - SFGATE
From sfgate.com
AMERICA’S TEST KITCHEN’S MOST POPULAR RECIPES IN APRIL
From americastestkitchen.com
DELICIOUS KENTUCKY DERBY RECIPES TO MAKE AT HOME: FRIED CHICKEN …
From goodmorningamerica.com
CHICKEN WITH OLIVES AND LEMONS RECIPE | MYRECIPES
From myrecipes.com
HERE ARE OUR 6 FAVORITE BUDGET RECIPES FROM INA GARTEN
From salon.com
TRY THIS EASY CORONATION CHICKEN SALAD RECIPE THAT ELEVATES PANTRY ...
From goodmorningamerica.com
CHICKEN CAESAR PASTA SALAD RECIPE - HOW TO MAKE CHICKEN CAESAR …
From thepioneerwoman.com
THREE CHICKEN DINNER RECIPES THAT USE JUST ONE BAKING TRAY
From bostonglobe.com
MEDITERRANEAN CHICKEN KABOBS RECIPE | JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
SAUTéED CHICKEN WITH OLIVES, CAPERS AND LEMONS - FOODIECRUSH
From foodiecrush.com
CHICKEN STEW WITH OLIVES AND LEMON RECIPE | MYRECIPES
From myrecipes.com
CHICKEN PUTTANESCA (PUTTANESCA RECIPE) | THE MEDITERRANEAN DISH
From themediterraneandish.com
SPINACH STUFFED CHICKEN BREAST | THE RECIPE CRITIC
From therecipecritic.com
LEMON ROSEMARY CHICKEN | THE MEDITERRANEAN DISH
From themediterraneandish.com
MOROCCAN SPICED SPATCHCOCK CHICKEN
From more.ctv.ca
SICILIAN SKILLET CHICKEN WITH LEMON, OLIVES, AND CAPERS - SIMPLY …
From simplyrecipes.com
SHEET PAN CHICKEN THIGHS AND VEGGIES - WHOLESOME YUM
From wholesomeyum.com
LEMON PEPPER CHICKEN SKEWERS - I AM HOMESTEADER
From iamhomesteader.com
MEDITERRANEAN LEMON CHICKEN WITH POTATOES - FOOLPROOF LIVING
From foolproofliving.com
GREEK LEMON CHICKEN AND POTATOES | THEFENCEPOST.COM
From thefencepost.com
CASTELVETRANO OLIVE CHICKEN SKILLET WITH LEMON & SHALLOTS
From playswellwithbutter.com
RECIPETIN EATS’ TWICE-FRIED LEMON CHICKEN RECIPE, HOW TO MAKE …
From smh.com.au
LEMON OLIVE OIL BUNDT CAKE RECIPE - THE DAILY MEAL
From thedailymeal.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #poultry #meat
You'll also love