Olive Martini Chicken Recipes

Steps:

• 1. Pat chicken dry with paper towels and season with salt & pepper. (Don't use too much salt because the green olives will be salty.) Heat 1 Tbsp. of the oil in a large skillet over medium-high heat until just smoking. Brown the chicken on both sides, about 5 minutes. Transfer chicken to a plate.
• 2. Heat the remaining 1 Tbsp. oil in the skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the broth, olives, gin, vermouth, and lemon juice, scraping up any browned bits.
• 3. Return the chicken to the skillet, along with any juices. Bring to a simmer, cover and cook about 20 to 25 minutes, or until the thickest part of the breasts reads 160 to 165 degrees on a thermometer.
• 4. Transfer chicken to a serving platter and pour the sauce over the chicken. Serve with rice, noodles, or potatoes of your choice.

Steps:

• Heat the olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper. Place chicken in the skillet and cook until browned on each side, about 5 minutes per side.
• Reduce heat to medium low and add the butter and garlic. Saute for about 3 minute Pour in the gin, vermouth, lemon juice, and olives; simmer for 5 to 10 minutes, until the sauce thickens and chicken juices run clear.

Steps:

• Open the jars and drain the olives, putting them into a bowl. Pour in the gin, vermouth and chili oil and give them a stir. Leave to steep for half an hour or so while you get ready for your party. You can put any leftover olives in a jar with a lid for another couple of days, or indeed longer though it's doubtful that will arise.