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- Meat and poultry
- Cuts of chicken
- Whole chicken
This Algerian chicken dish is very easy to prepare, and it does not require any exotic ingredients.
1 person made this
- 250g green olives, pitted
- 1 whole chicken, cut into pieces
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1 bunch parsley, minced
- 1 teaspoon black pepper
- 1 teaspoon cinnamon
- salt to taste
- 2 tablespoons olive oil
- 1 egg yolk (optional)
MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min
- Place the olives in a small saucepan. Cover with water, bring to the boil and cook. Drain, change the water and repeat. This removes the excess salt from the olives, if you do not find your olives too salty you can skip this step.
- Place the chicken, onion, garlic, parsley, spices, salt and oil in a large heavy pot. Bring to the boil, then reduce heat and simmer over low heat for 20 minutes.
- Add the drained olives and add just enough water to cover the chicken. Simmer slowly until the chicken is fully cooked and detaches from the bones, a further 40 minutes. If the sauce it too thin at the end of the cooking time, stir in the egg yolk, and let it barely simmer till thickened.
Reviews & ratingsAverage global rating:(1)
Today’s post is featuring Olives from Spain who has so graciously sponsored not only the post but a recent visit I took to San Fransisco to an event called Spain’s Great Match to mingle, and learn about food from Spain. I know, pinch me right?
I got to spend an afternoon learning about Olives from Spain. As a Californian we grow olives here too, mostly black olives, but we import more than three times the amount of olives we grow here domestically, including these amazing Queen Green Olives that I totally fell in love with at the event! They were dressed with julienned apples, honey and goat cheese and everyone I saw who tried it fawned over them. We tried a number of dishes but these were my favorite. We also learned that the olives are hand picked (serious love involved in doing that!) and that they’re the world’s largest producers of olives (by a pretty wide margin).
Fun fact, a green olive just hasn’t turned into a black olive yet. And most olives grown in Spain are used to make olive oil, but the most delicious ones make their way into jars for us to eat.
The flavor differences between the olives is pretty pronounced. Black ones are much smokier, but the green olives have a saltier, brinier flavor (perfect for stuffing with pimentos and blue cheese!). I’m team green olive all the way!
60ml extra virgin olive oil
8 free-range chicken thighs, bone-in, skin on
1 tbsp finely chopped garlic
1 tsp freshly ground black pepper
30g Italian parsley leaves, chopped
30g coriander leaves, chopped
3 tbsp extra virgin olive oil
2 pinches saffron, steeped in 30ml boiling water
2 large red onions, peeled, halved and sliced thinly
500ml boiling water (or chicken stock if you prefer a deeper chicken flavour)
400g large green olives, pitted
Chicken With Olives
In a large ovenproof skillet, melt butter and olive oil over medium-high heat. Add chicken and brown on both sides. Remove chicken to a clean plate.
Reduce heat to medium. Add onions, garlic, and green bell pepper to the pan. Stir and cook for a couple of minutes. Add tomatoes and cook for a minute or two. Season with salt and pepper. Pour in wine and stir. Add chicken pieces back to pan, cover with lid, and place into the oven for 45 minutes.
Remove pan from oven and remove lid. Add whole green olives and heavy cream (drizzle evenly over the top.) Put on lid and shake the pan to "stir" in the cream. Return to the oven for 15 to 20 minutes to thicken the sauce. Remove from oven and keep lid on until ready to serve.
Place pasta into a large serving bowl or onto a large serving platter. Arrange chicken pieces on top of the pasta, then pour all of the sauce over the top. Can sprinkle with minced fresh parsley and Parmesan, if desired.
I should back up and apologize from the bottom of my heart for loving pasta so much. But you see, the whole point of a website called &ldquoThe Pioneer Woman Cooks&rdquo is to show you what The Pioneer Woman is cooking. I call myself The Pioneer Woman. I cook a lot of pasta. Ergo, I post a lot of pasta recipes here. And for those of you who don&rsquot like pasta, this is probably inconvenient.
What? What&rsquos that? What&rsquos that you say? You say that there isn&rsquot a person on earth who doesn&rsquot like pasta? You&rsquore so right what was I thinking? Pasta is the source of all life&mdashthe answer to all of the universe&rsquos questions.
It&rsquos the olives that might trip some of you up. This dish is loaded with &rsquoem. But here&rsquos the good news: they&rsquore left whole and can easily be shoved over to the side without any bits getting up in your business.
But&hellipif you do like olives? You&rsquore home. You&rsquove finally come home. They&rsquore pretty, yes&hellipbut they add a nice, interesting flavor to what would otherwise be a pretty simple chicken dish. Make it tonight. You&rsquoll love it.
(P.S. What are olives, anyway? They&rsquore so bizarre.)
Completely drain a 28-ounce can of whole tomatoes, then squeeze each tomato over the sink to remove all excess juices.
Chop them up roughly. Roughly chop them up. Chop them roughly up. Them up roughly chop.
The English language is such a labyrinth, isn&rsquot it?
Cut an onion in half from root to tip, then cut each half into halves. Then lay each piece on its side and cut vertical slices like this&hellip
Then cut in the other direction to dice.
It&rsquos been a long time since I demonstrated how to chop an onion. My soul said it was time.
Next comes the green bell pepper: lop off the top and bottom, then yank out the seeds and white membranes. Then give it a rough chop&mdashlarger chunks, not a fine dice.
Next, peel some cloves of garlic&hellip
Now, grab your favorite pan. This is mine!
Heat it over medium-high heat.
When it&rsquos melted and bubbly and hot&hellip
Add the chicken to the pan. I used seven pieces, just thighs and legs.
I&rsquom a dark meat girl. What does this say about me?
Cook until brown on both sides, then remove to a plate and set aside.
Reduce the heat to medium, then throw the onions, green peppers, and garlic into the pan&hellip
Cook them for a couple of minutes, just to get the onions softened&hellip
Then dump in the tomatoes.
Stir around and cook for a minute or two&hellip
Then pour in plenty of dry white wine! (If you&rsquore not a boozehound like me, you can use low-sodium chicken broth instead.)
(I would like to state categorically that my alien hand has never been so mutational.)
And plenty of freshly ground black pepper.
Next, add the chicken to the pan&hellip
And cover the pan with the lid. Stick the pan in a preheated 375-degree oven and let it cook for about 45 minutes.
Remove the pan from the oven after 45 minutes and dump in the green olives.
This is also the time to pour in the heavy cream.
Drizzle it all over the top&hellip
Then shake the pan a few times, just to get the cream mixed in.
I love shaking pans! It&rsquos my life&rsquos work.
Now, stick the pan back into the oven for 15 to 20 minutes, just to slightly thicken the sauce and finish it all up.
- 4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 15 ounce can crushed tomatoes
- 1 5.75 ounce jar sliced pitted green olives, drained
- 1 2.25 ounce can sliced pitted ripe olives, drained
- 2 tablespoons capers, drained
- 2 tablespoons finely shredded lemon peel
- 1 teaspoon dried oregano, crushed
- 3 tablespoons snipped fresh Italian (flat-leaf) parsley
In large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet set aside. Add onion to skillet. Cook over medium heat for 8 to 10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling reduce heat. Simmer, covered, for 13 to 15 minutes or until chicken is no longer pink (170 degrees F).
To serve, place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken. Sprinkle with parsley. Makes 4 servings.
- 12 bone-in chicken thighs, (3 1/2-4 pounds), skin and fat removed
- Salt & coarsely ground pepper, to taste
- 2 tablespoons extra-virgin olive oil, divided
- 1 large onion, thinly sliced
- 3 cloves garlic, finely chopped
- 1 tablespoon finely chopped fresh ginger
- 2 teaspoons finely chopped fresh red or green chile pepper
- 4 cups reduced-sodium chicken broth
- 2 all-purpose potatoes, (8 ounces), peeled and diced
- ½ cup large green olives, pitted and coarsely chopped
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
- 1 tablespoon ground cumin
- 1 tablespoon ground cinnamon
- 1 teaspoon turmeric
- 1 teaspoon paprika
- ½ cup chopped fresh cilantro
Preheat oven to 375 degrees F.
Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet or Dutch oven over medium-high heat until hot but not smoking. Add the chicken thighs (in batches if necessary) and cook, moving them around every couple of minutes, until browned on all sides, 5 to 7 minutes. Remove from the pan and set aside. Pour off fat.
Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add onion and cook, stirring frequently, until they begin to brown, 5 to 7 minutes. Add garlic, ginger and chiles and cook for 2 minutes longer. Add broth, potatoes, olives, lemon juice, thyme, cumin, cinnamon, turmeric, paprika and the reserved chicken. Bring to a simmer.
Cover the pan, transfer it to the oven, and bake until the chicken thighs are tender, 45 minutes. Stir in cilantro. Season with salt and pepper and serve.
4 skin-on chicken leg quarters (or 8 Bone-in, skin-on chicken thighs)
2 tsp salt
1 tsp freshly ground black pepper
1/3 cup (42g) flour
3 tbsp (45ml) Extra Virgin Olive oil
2 tbsp Herbes de Provence
8-10 cloves garlic, peeled
6 medium-size shallots, peeled and halved
2 pints/4 cups (600g) of cherry tomatoes
4 artichoke hearts, quartered (canned, drained)
1 cup Green olives (with pits or pitted)
1 cup (250ml) dry wine (red, white) or Vermouth
3-4 sprigs Fresh thyme
Make sure you read the cooking notes before you start.
Step 1 – Rinse the chicken pieces thoroughly and pat them dry all over with paper towel to remove any excess moisture this will help ensure the skins gets a nice crispy skin when cooking. I like to allow the chicken to come close to room temperature before cooking.
Season the chicken thighs with salt and pepper on both sides. Place the 1/3 cup of flour (42g) in a shallow plate and roll each chicken quarter/thigh in flour to cover evenly.
Pre-heat your oven to 400° F (205° C), with a rack in the middle.
Step 2 –Heat the EVOO in a large oven proof pan, and place in the chicken skin side down. Cook the chicken without disturbing it for 6-7 minutes until golden brown. Flip chicken over and cook again for 6-7 minutes.
Step 3 –Sprinkle the chicken pieces with Herbes de Provence. Arrange the garlic cloves, shallots, cherry tomatoes, green olives and artichoke around the chicken, then add the wine to the pan. Arrange a few sprigs of thyme on top of the chicken. Cover with a lid and place in the oven.
Cook for 20 minutes. Remove the lid, baste the chicken with the pan juices and cook for 20-25 more minutes (lid off) until the chicken is cooked thoroughly and browned.
Serve over rice, potatoes, or cannellini beans - with crusty bread for dipping.
How to make Italian Braised Chicken
- Salt and pepper the chicken then pop it into your pan. Let it sizzle away until the skin is nice and crispy. Take it out of the pan and resist the urge to eat it.
- Cook the onions until they're soft and the garlic until it's fragrant.
- Caramelize the tomato paste for a few minutes. If you want the best Italian braised chicken, don't skip this step! See the picture up there? That's what your pan should look like when the tomato paste is sweet and caramelized. So much flavor!
- Add the rest of the tomato and olive sauce ingredients, nestle the chicken back into the pan, and pop the whole thing in the oven.
- Now go pour yourself a glass of wine and pat yourself on the back. You deserve it. And yes, I believe this step is mandatory.
Delicious! To complement the bitter/salty flavors, I paired it with Golden Cauliflower Risotto (a recipe on Sunset.com), which was the perfect sidekick--creamy with a crunchy panko-crumb topping.
I used chicken thighs, which is what I had on hand. Since they have more fat, I only used 1T butter. Love it!!
Liked the dish, but thought the lemons were very bitter. Do you peel the lemon before roasting? I am definitely going to give it another whirl.
As others suggested, I used less butter and it was wonderful. It is very similar to chicken piccata, which I absolutely love, but just as good, in my opinion, and less work. I truly hate pounding chicken breasts thin!
Excellent. A new family favorite. Like other reviewers, I used half the amount of butter and will probably only use 1 tablespoon next time. I also used 3/4 cup of white wine and 3/4 cup of chicken broth to give it more depth. Delicious and easy -- I made it while on a telephone conference and it still turned out great!
WOW. This was amazing!! My husband is gluten-free, so I used my own flour blend, wondering how it might affect the outcome. It was perfect!! I added 2 cloves of crushed garlic, seved it over lemon basmati with grilled aparagus. Iɽ love to try the wilted spinach, though--that sounds lovely. This is going in my go-to file.
I can't understand the high rating on this one it's just a lesser version of chicken piccata. A regular chicken piccata uses fresh lemon juice for a brighter flavor and the roasted lemon slices are extra work and time for no gain. Also chicken piccata's thin chicken breasts (pounded or simply sliced thin) provide a more evenly cooked breast with more good crust flavor. I'll stick with the classic recipe: tastes better, less work.
delicious and easy. reminds me of the late Pierre Franey's "60 Minute Gourmet" which was my first cooking primer in the 1980s
Delicious! Would certainly make again. I used about half the amount of butter and it was still rich and flavorful. I also added about a tablespoon of lemon zest. Next time, I may add some artichoke hearts. Quick and delicious!
I loved this recipe. Easy to make, nicely balanced. I typically don't cook from a recipe, but I am glad I did with this one. I will make this again. It is quick and easy, but fancy enough for guests.
My husband brought home a couple of lemons that he got at work from someone's backyard. It was a weeknight and I had just gotten home from work and I chose this recipe because I happened to have the ingredients on hand. What I'm trying to lead up to is to say that this was an easy meal to make, and was absolutely exceptional as written. I did not change a thing when cooking, and I don't plan to change a thing next time I make this (which will be for company).
This recipe is super yummy. One thing to note: If you're going to use capers and olives (even if they're rinsed) DON'T add salt wherever it says to add salt. Just add to taste at the end. The first time I made this I followed the recipe exactly and it was still good, but really salty. Made it again tonight without adding the salt and it was perfect. I also sliced the lemons ultra thin and roasted them for a shorter time. I liked that better than thicker slices. Served over rice. Yum.
Great meal--pleased 3 finicky kids and a husband who doesn't like olives. Substituted chervil foe parsley (didn't have any) and skipped capers for the same reason. Still came out wonderfully!
Gourmet recipe that can be prepared ahead and looks and tastes sensational. Used baby capers in wine vinegar(rinsed), pounded chicken, liked Sicilian olives but halved the butter.Have cooked this recipe for 12 - seared half the chicken in pan and then transferred to a baking dish with olives, capers and stock. 15 minutes at 200C. Added butter, lemon slices (room temperature) and parsley and returned to the oven for 2 minutes. Reduced stock on stove. Cooked rest of chicken in pan as per recipe. Served with garlic sauteed fresh organic spinach.
This was DELICIOUS. I made it true to the recipe and served it with rice and spinach sauteed in olive oil with a squirt of lemon, salt and pepper. It was a big hit for our family (including our 14 month old). There is A LOT of fat used in this recipe (which is probably why it's so tasty and moist), so maybe not the best choice if your watching your weight or cholesterol. Enjoy!!
My sister, Merry made this for me and it was SPECTACULAR! She served it over bed of wilted spinach. I am making it for friends tonight. Yum.
LOVE this receipe! Sooo yummy and so easy. I sauteed in a separate pan some onion, red bell pepper, zuchinni and then added fresh tomatoe. I made some angle hair pasta. I put pasta in a large bowl with a small amount of olive oil & salt and peper. I then poured the veggies over that and then poured the chicken on the very top. I sprinkled with fresh parmagain and the parsley! That was our full meal and I served it family style. HUGE hit. I also did thighs and breast.
Awesome dinner. My friends loved it, could not believe how tender the chicken was.
I thought this was excellent, restaurant quality chicken. The only change I made was to use thinly sliced breasts which I prefer for faster cook time and tenderness. I also made sure to rinse my olives and capers well to remove the briny flavor. I seasoned the chicken lightly with salt and thought the end result was perfect. Topped with parmiggiano reggiano and served over angel hair, with roasteed asparagus and a green salad. Delicious!
This was pretty dang good. I made it almost per the recipe but I cut the chicken up into smaller pieces and put everything on top of yellow rice. Yum! I did not salt the breasts because I was worried the yellow rice would be too much salt, and it almost was, but the lemon cuts in. I would also add more capers next time, but that's only because my husband likes capers.
I used jarred artichoke stems instead of the olives and it was out of this world. True gourmet. I accompanied it with Trader Joe's frozen asparagas risotto!! Added a bit of wine and amazing!!
Very tasty. I wouldn't change a thing.
I made this using boneless chicken thighs and breasts for a dinner party last friday. True to the recipe, it was fast and easy! And delicious!! I used rather expensive pitted olives and fancy capers. The roasted lemon cuts the saltiness of the capers and olives. It took almost twice as long to roast the lemons at the temperature given and achieve the browning around the edges, but the resulting concentrated flavor was amazing. Will definitely make again! I would recommend pairing with couscous - but be judicious with the sauce, because it can be quite salty. Chardonnay is also an excellent pair. Enjoy!
Totally fabulous! This will become a weeknight staple.
OH MY. Talk about flavor!! This is PACKED with it! I did not have breast, so used skinless thighs. Cut back a bit on the butter and used cilantro instead of parsley because that is all I had. But minor changes. My whole family RAVED and demanded that this be a regular recipe. I agree!
- 1 small chicken (about 2 1/2 pounds), cut into pieces
- Coarse salt and freshly ground pepper
- 1 tablespoon plus 1 teaspoon olive oil
- 2 heads garlic (at least 16 cloves), smashed and peeled
- 10 ounces cremini mushrooms, cleaned, trimmed, and halved
- 1/2 cup white wine
- 1/2 cup green olives (preferably picholine), pitted or left whole
- 1/3 cup chicken stock
Heat a large straight-sided skillet (about 12 inches) over medium-high heat. While it's heating, season chicken with salt and pepper. Add 1 tablespoon oil to pan and swirl. Add chicken, skin side down. Let brown, 5 to 6 minutes. Remove chicken from pan set aside.
Add 1 teaspoon oil to pan, followed by garlic and mushrooms let brown, stirring occasionally, 5 to 6 minutes.
Add wine to mushrooms and garlic and bring to a boil, then cook for 1 minute. Return chicken to pan.
Add olives and chicken stock to pan bring to a boil, then reduce heat. Cover simmer until chicken is cooked through, 15 to 20 minutes.
- 2 boneless chicken breast halves without skin
- 2 red peppers
- 1/3 cup of Taggiasca olives, pitted (or Kalamata)
- 1 medium onion
- 6 tablespoons of extra virgin olive oil
- salt and pepper
Step 1) – So let’s show you how to cook chicken with bell peppers onion and olives. First of all wash the bell peppers then remove stems, seeds and inner white. Finally cut the bell peppers into strips. Cut the far ends of the onion, then peel and slice it. Simmer the onion for 3-4 minutes in a large non stick frying pan with 3 tablespoons of extra virgin olive oil.
Step 2) – Add the bell peppers and cook for 15-20 minutes over medium heat. Stir frequently with a wooden spoon and add a little water if necessary. Season with salt and pepper, then turn off the heat and leave aside.
Step 3) – Now cut the chicken breasts into small pieces, flour them and shake them down to remove excess flour. In a different pan, heat 3 tablespoons of extra virgin olive oil and then add the chicken.
Step 4) – Cook the chicken over high heat for 7-8 minutes, stirring frequently. Then add bell peppers, onion and finally the pitted olives. Stir and cook for 1-2 minutes. Chicken with bell peppers, onion and olives now is ready. Season with salt and pepper if necessary, then serve.