The chicken with olives is a tasty and flavorful main dish. Cooked in a pan and flavored with herbs, the chicken turns out tender and juicy. It is made with few and simple ingredients and is very easy to make. The key step to making chicken with olives very flavorful is the initial browning that should be done at high heat, so the skin forms a crispy crust.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs chicken
- 1 clove garlic
- 5 tbsps extra virgin olive oil
- 1/4 cup dry white wine
- herbs (thyme, rosemary, sage, savory, marjoram)
- 7 oz green olives
- 10 cherry tomatoes
- salt
- pepper
Tools
- 1 Knife
- 1 Pan
- 1 Cutting board
Steps
Place the chicken on the cutting board and cut it into not too large pieces or buy it already cut.
Rinse it under running water and dry it with kitchen paper.
In a large pan, pour the oil and add the chicken.
Cover with a lid and at high heat, brown it well on all sides.
It will take about 10-15 minutes.
Lower the heat and add the garlic clove and the previously washed and dried herbs.
Let it flavor for 5 minutes then deglaze with white wine.
Meanwhile, wash and cut the cherry tomatoes in half.
As soon as the alcohol has evaporated, add the tomatoes.
Season with salt and pepper.
Continue cooking for 20 minutes without a lid.
If necessary, add a few ladles of water or hot broth.
Once cooking is complete, add the olives, let it flavor for 1 minute, and serve.
Tips
Chicken with olives can be stored for 2-3 days in the refrigerator. It can also be frozen.
I recommend olives with the pit.
Herbs can vary according to taste and can be both fresh and dried.
Herbs can vary according to taste and can be both fresh and dried.
Chicken Recipes
Gordon Ramsay’s Buttermilk Chicken
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