Chicken And Olives Recipe

Name: Chicken And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups olive oil; One 3 1/2 pound fryer chicken, cut into 8 pieces; Freshly ground black pepper to taste; 1/2 cup thinly sliced celery, about 1 stalk; 2 garlic cloves, minced; 1 1/2 dry white wine; 3 cups chicken stock; 1 1/2 tablespoons red wine vinegar; 15 green Sicilian olives, pitted; 2 tablespoons finely chop thyme leaves, plus sprigs for garnish; 4 tablespoons unsalted butter.; Kosher salt to taste.

Servings: persons

1 1/2 cups olive oil
One 3 1/2 pound fryer chicken, cut into 8 pieces
Freshly ground black pepper to taste
1/2 cup thinly sliced celery, about 1 stalk
2 garlic cloves, minced
1 1/2 dry white wine
3 cups chicken stock
1 1/2 tablespoons red wine vinegar
15 green Sicilian olives, pitted
2 tablespoons finely chop thyme leaves, plus sprigs for garnish
4 tablespoons unsalted butter.
Kosher salt to taste.

1
In a deep skillet or pot large enough to hold the chicken pieces, heat the oil over medium - high heat until just starting to smoke. Pat the chicken dry, season it with pepper, and place it in the hot oil. When the chicken is browned turn it over and brown the side, about 20 to 30 minutes total, or until cooked through. Set the chicken aside.
2
Very carefully, as it is very hot, pour out all but 2 tablespoons of the oil. Add the celery and the garlic. Over medium -high heat, lightly brown the garlic but do not burn it, or it will taste bitter. Add the wine, chicken stock, vinegar, olives, and thyme. Raise the heat to high and bring to a boil. Reduce the liquid for 2 to 3 minutes. Add the butter and reduce, about 15 to 30 minutes, adding the chicken back for the last 5 minutes to reheat. Check the sauce for seasoning and adjust with salt and pepper or vinegar.
3
Plate the chicken, drizzle with the sauce, and serve, garnished with thyme.

1281

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups olive oil, One 3 1/2 pound fryer chicken, cut into 8 pieces, Freshly ground black pepper to taste, 1/2 cup thinly sliced celery, about 1 stalk, and more.

Yes, Chicken And Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions