Serafina's Chicken and Olives Recipe

Name: Serafina's Chicken and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole broiler-fryer chickens or 1 whole chicken piece (approx. lbs.); 3 quarts cold water (to cover chicken); 2 ½ cups celery, divided; 1 cup carrot, cut in chunks; 2 medium onions (divided); 1 bay leaf; 1 bunch parsley; ¼ cup extra virgin olive oil, plus; 2 tablespoons extra virgin olive oil; 2 cloves garlic, roughly chopped; 1 cup green olives, removed from the pits; ⅓ cup red wine vinegar; ¼ teaspoon fresh black pepper

Servings: persons

1 whole broiler-fryer chickens or 1 whole chicken piece (approx. lbs.)
3 quarts cold water (to cover chicken)
2 ½ cups celery, divided
1 cup carrot, cut in chunks
2 medium onions (divided)
1 bay leaf
1 bunch parsley
¼ cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
2 cloves garlic, roughly chopped
1 cup green olives, removed from the pits
⅓ cup red wine vinegar
¼ teaspoon fresh black pepper

1
Place chicken in pot with cold water, slowly bring to a simmer.
2
Skim the foam that rises to the surface as the chicken simmers.
3
When the foam stops rising to the surface (approx 20 minutes of simmering) add 1 cup (approx) of celery cut into chunks, the carrot and one onion cut into quarters, bay leaf and parsley.
4
Simmer uncovered until liquid is reduced by more than one half and chicken is falling off the bone.
5
Remove vegetables and bay leaf and discard.
6
Take chicken off the bone, discard bones and skin and break large pieces of chicken up into bite sized pieces.
7
In a large frying pan saute garlic and diced medium onion until softened (2-3 minutes).
8
Add remaining 1 1/2 c celery that also has been diced and olives.
9
Saute' an additional 2-3 minutes.
10
Add chicken, 4 cups of the reserved broth and vinegar.
11
Simmer until celery is crisp-tender approximately 15-20 minutes.
12
When serving drizzle with the remaining olive oil and black pepper.

320

kcal

Calories

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 whole broiler-fryer chickens or 1 whole chicken piece (approx. lbs.), 3 quarts cold water (to cover chicken), 2 ½ cups celery, divided, 1 cup carrot, cut in chunks, and more.

Yes, Serafina's 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!

Serafina's Chicken and Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions