CHICKEN AND OLIVE RECIPE RECIPES

Name: Chicken & olive casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 large onion , finely chopped; 2 garlic cloves , finely sliced; 8 large boneless, skinless chicken thighs; 1 large rosemary sprig, leaves picked and finely chopped; 2 tbsp sundried tomato paste; 2 x 400g cans chopped tomatoes; 1 tbsp clear honey; 100g pitted green and black olive with herbs; 2 tbsp caper; small bunch flat-leaf parsley , roughly chopped; rice , to serve

CHICKEN & OLIVE CASSEROLE RECIPE | BBC GOOD FOOD

Chicken & olive casserole recipe | BBC Good Food image

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

Ingredients

2 tbsp olive oil
1 large onion , finely chopped
2 garlic cloves , finely sliced
8 large boneless, skinless chicken thighs
1 large rosemary sprig, leaves picked and finely chopped
2 tbsp sundried tomato paste
2 x 400g cans chopped tomatoes
1 tbsp clear honey
100g pitted green and black olive with herbs
2 tbsp caper
small bunch flat-leaf parsley , roughly chopped
rice , to serve

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

VINEGAR CHICKEN WITH CRUSHED OLIVE DRESSING RECIPE - NYT ...

Vinegar Chicken With Crushed Olive Dressing Recipe - NYT ... image

This tangy, turmeric-stained, sheet-pan chicken makes the most of the schmaltzy bits left behind on the pan, which is deglazed with fresh garlic, briny olives and a bit of water. Think pan sauce, but done on a sheet pan.

Provided by Alison Roman

Total Time 40 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 1/2 pounds bone-in, skin-on chicken parts
1 teaspoon ground turmeric
6 tablespoons olive oil
Kosher salt and black pepper
1/2 cup white wine vinegar
1 1/2 cups green Castelvetrano olives, crushed and pitted
2 garlic cloves, finely grated
1 cup parsley, tender leaves and stems, chopped

Steps:

Heat oven to 450 degrees. Place chicken on a rimmed baking sheet and toss with turmeric and 2 tablespoons olive oil, and season with salt and pepper. Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the oven.
Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.
Meanwhile, combine olives, garlic, parsley, the remaining 4 tablespoons olive oil and 2 tablespoons water in a small bowl; season with salt and pepper.
Once chicken is cooked, remove baking sheet from the oven and transfer chicken to a large serving platter, leaving behind any of the juices and bits stuck to the pan.
Make sure the baking sheet is on a sturdy surface (the stovetop, a counter), then pour the olive mixture onto the sheet. Using a spatula or wooden spoon, gently scrape up all the bits the chicken left behind, letting the olive mixture mingle with the rendered fat and get increasingly saucy. Pour olive mixture over the chicken, then serve.

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