CHICKEN AND OLIVE RECIPES RECIPES
CHICKEN & OLIVE CASSEROLE RECIPE - BBC GOOD FOOD
A simple midweek chicken stew with rich tomato, olive and caper sauce. Serve with rice or bread
Provided by Angela Boggiano
Categories Main course
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan or flameproof casserole dish on a medium heat, add the onion and cook for a few mins. Add the garlic and cook for 1 min more. Remove the onion and garlic from the pan and set aside on a plate.
- Turn up the heat, add the chicken and cook for a few mins each side until golden.
- Return the onion and garlic to the pan with the remaining ingredients. Cover and cook for 20 mins until the chicken is cooked through, juicy and tender, and the sauce is rich and thickened. Serve with rice.
Nutrition Facts : Calories 373 calories, FatContent 17 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 5 grams fiber, ProteinContent 39 grams protein, SodiumContent 1.8 milligram of sodium
44 BEST EXCITING CHICKEN RECIPES - OLIVE MAGAZINE RECI…
Take your chicken dinner to the next level with our recipes, from French casserole to Caribbean stew, Nepalese one-pots to classic chicken curries
Provided by Janine Ratcliffe
Number Of Ingredients 1
More about "chicken and olive recipes recipes"
CHICKEN SKEWERS | JAMIE OLIVER RECIPES
This is such fun – we cook wrapped, stuffed chicken thighs across two skewers so they get crisp and gnarly on the outside, then we slice between them to reveal the tender white meat inside. The potatoes are the real star – they suck up the chicken juices as they cook, becoming wonderfully stodgy and melt-in-your-mouth.
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 479 calories per serving
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 479 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6. Put the almonds into a food processor and pulse to rough crumbs. Peel and add the garlic, add the balsamic and capers, the anchovies and a splash of their oil, then tear in the top leafy half of the parsley and pulse until fairly fine. Open the chicken thighs out on to a board, smooth side down, and pound with your fist or a rolling pin until flattened and tenderized. Divide the stuffing between them and roll up, wrapping each thigh in a slice of prosciutto. Double skewer 5 thighs across two long metal skewers, then repeat. Peel the potatoes and slice 1cm thick, then parboil in a large pan of boiling salted water for 6 minutes. Prick each tomato with the tip of a sharp knife and add to the pan for the last 40 seconds, then drain it all. Once cool enough to handle, pinch the skins off the tomatoes. Layer the potatoes in a large, sturdy baking dish, seasoning with sea salt and black pepper, and drizzling lightly with olive oil as you go, then scatter over the tomatoes. Nestle the skewers on top so that all the tasty juices drip down over the potatoes as they cook. Roast for 30 minutes. Dip the bunch of thyme in olive oil, then use it as a brush to baste the chicken and potatoes with the pan juices. Sprinkle the thyme sprigs over the dish and return to the oven for a final glorious 10 minutes. Slice between the skewers, then drizzle with extra virgin olive oil, to serve. If you like your potatoes super-crisp, pop them back into the oven for an extra 10 minutes at the end.
See details
CHICKEN SKEWERS | JAMIE OLIVER RECIPES
This is such fun – we cook wrapped, stuffed chicken thighs across two skewers so they get crisp and gnarly on the outside, then we slice between them to reveal the tender white meat inside. The potatoes are the real star – they suck up the chicken juices as they cook, becoming wonderfully stodgy and melt-in-your-mouth.
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 479 calories per serving
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 479 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6. Put the almonds into a food processor and pulse to rough crumbs. Peel and add the garlic, add the balsamic and capers, the anchovies and a splash of their oil, then tear in the top leafy half of the parsley and pulse until fairly fine. Open the chicken thighs out on to a board, smooth side down, and pound with your fist or a rolling pin until flattened and tenderized. Divide the stuffing between them and roll up, wrapping each thigh in a slice of prosciutto. Double skewer 5 thighs across two long metal skewers, then repeat. Peel the potatoes and slice 1cm thick, then parboil in a large pan of boiling salted water for 6 minutes. Prick each tomato with the tip of a sharp knife and add to the pan for the last 40 seconds, then drain it all. Once cool enough to handle, pinch the skins off the tomatoes. Layer the potatoes in a large, sturdy baking dish, seasoning with sea salt and black pepper, and drizzling lightly with olive oil as you go, then scatter over the tomatoes. Nestle the skewers on top so that all the tasty juices drip down over the potatoes as they cook. Roast for 30 minutes. Dip the bunch of thyme in olive oil, then use it as a brush to baste the chicken and potatoes with the pan juices. Sprinkle the thyme sprigs over the dish and return to the oven for a final glorious 10 minutes. Slice between the skewers, then drizzle with extra virgin olive oil, to serve. If you like your potatoes super-crisp, pop them back into the oven for an extra 10 minutes at the end.
See details
CHICKEN & OLIVE CASSEROLE RECIPE - BBC GOOD FOOD
A simple midweek chicken stew with rich tomato, olive and caper sauce. Serve with rice or bread
From bbcgoodfood.com
Total Time 40 minutes
Category Main course
Cuisine Italian
Calories 373 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Main course
Cuisine Italian
Calories 373 calories per serving
- Return the onion and garlic to the pan with the remaining ingredients. Cover and cook for 20 mins until the chicken is cooked through, juicy and tender, and the sauce is rich and thickened. Serve with rice.
See details
44 BEST EXCITING CHICKEN RECIPES - OLIVE MAGAZINE RECI…
Take your chicken dinner to the next level with our recipes, from French casserole to Caribbean stew, Nepalese one-pots to classic chicken curries
From olivemagazine.com
From olivemagazine.com
See details
CHICKEN SKEWERS | JAMIE OLIVER RECIPES
This is such fun – we cook wrapped, stuffed chicken thighs across two skewers so they get crisp and gnarly on the outside, then we slice between them to reveal the tender white meat inside. The potatoes are the real star – they suck up the chicken juices as they cook, becoming wonderfully stodgy and melt-in-your-mouth.
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 479 calories per serving
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 479 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6. Put the almonds into a food processor and pulse to rough crumbs. Peel and add the garlic, add the balsamic and capers, the anchovies and a splash of their oil, then tear in the top leafy half of the parsley and pulse until fairly fine. Open the chicken thighs out on to a board, smooth side down, and pound with your fist or a rolling pin until flattened and tenderized. Divide the stuffing between them and roll up, wrapping each thigh in a slice of prosciutto. Double skewer 5 thighs across two long metal skewers, then repeat. Peel the potatoes and slice 1cm thick, then parboil in a large pan of boiling salted water for 6 minutes. Prick each tomato with the tip of a sharp knife and add to the pan for the last 40 seconds, then drain it all. Once cool enough to handle, pinch the skins off the tomatoes. Layer the potatoes in a large, sturdy baking dish, seasoning with sea salt and black pepper, and drizzling lightly with olive oil as you go, then scatter over the tomatoes. Nestle the skewers on top so that all the tasty juices drip down over the potatoes as they cook. Roast for 30 minutes. Dip the bunch of thyme in olive oil, then use it as a brush to baste the chicken and potatoes with the pan juices. Sprinkle the thyme sprigs over the dish and return to the oven for a final glorious 10 minutes. Slice between the skewers, then drizzle with extra virgin olive oil, to serve. If you like your potatoes super-crisp, pop them back into the oven for an extra 10 minutes at the end.
See details
CHICKEN PASTA RECIPES | ALLRECIPES
A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, …
From allrecipes.com
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WHOLE CHICKEN RECIPES | ALLRECIPES
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BEST RECIPES - OLIVEMAGAZINE
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Try the newest, triple-tested recipes from the olive magazine test kitchen, from showstopping bakes to healthy dinners and vegetarian midweek meals
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CHICKEN PASTA RECIPES | ALLRECIPES
A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, …
From allrecipes.com
From allrecipes.com
See details
WHOLE CHICKEN RECIPES | ALLRECIPES
A whole chicken cut into pieces and baked with a simple mixture of olive oil, chicken stock, garlic, spices and cheese - topped with balsamic vinegar just before serving. The best Chicken …
From allrecipes.com
From allrecipes.com
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10 BEST SIMPLE CHICKEN CURRY RECIPES - YUMMLY
Mar 26, 2022 · all purpose flour, salt, chicken, olive oil, fresh mozzarella cheese and 11 more Silky Tortilla Soup KitchenAid red pepper flakes, vegetable stock, fire roasted tomatoes, corn …
From yummly.com
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BEST RECIPES - OLIVEMAGAZINE
Try the newest, triple-tested recipes from the olive magazine test kitchen, from showstopping bakes to healthy dinners and vegetarian midweek meals
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