VINEGAR CHICKEN WITH CRUSHED OLIVE DRESSING
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
Categories weeknight, poultry, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
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.
PAN SEARED CHICKEN WITH OLIVES
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the chicken: Using a meat mallet, evenly pound the chicken breast halves between 2 sheets of plastic wrap to 1/4-inch thickness. Put the chicken into a heavy resealable bag or 9-by-13-inch baking dish. Add the oil, parsley, shallots and garlic; sprinkle the chicken with salt and pepper and mix in the bag or toss in the baking dish until the chicken is coated in the marinade. Let stand at room temperature for 30 minutes.
- Using tongs, remove the chicken from the marinade, allowing the oil to drain. (It's ok if some of the garlic and shallots still cling to the chicken.) Discard the marinade.
- Heat 2 tablespoons oil in a large (12- to 14-inch) skillet over medium-high heat until it shimmers. Add the chicken breasts, 2 at a time, being sure to space them out in the skillet. (Avoid over-crowding, or you won't get a good sear.) Sear until light golden on the first side, 3 to 4 minutes. Flip and sear on the other side until the chicken is cooked through, 3 to 4 minutes more. Transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Cook the remaining 2 chicken breasts, adding another tablespoon of oil if needed. Reserve the skillet for the sauce.
- For the pan sauce: In a small bowl, combine the tomatoes, basil if using and the garlic; season with salt and pepper and toss to combine. Set aside.
- Pour out all but 2 tablespoons oil from the skillet. If the skillet is dry and more oil is needed, add about 2 tablespoons. Over medium heat, add the olives and shallots and cook until softened, about 3 minutes. Add the vinegar and cook, scraping up any browned bits in the skillet. Whisk in the chicken broth and any pan juices the chicken released on the platter and bring to a simmer. Cook until the liquid has reduced by half. Stir in the mustard, add the seasoned tomatoes and cook, stirring, until heated through, about 1 minute; season with salt and pepper if needed.
- Spoon the sauce over the chicken on the platter, garnish with chopped herbs if using and serve immediately with the Winter Greens Salad on the side if desired.
- Put the arugula, frisee and radicchio into a salad bowl and toss to combine. Drizzle the vinegar over the greens and toss until coated; drizzle the oil over the top and toss again. Add the cheese, season with salt and pepper and toss until well combined. Serve immediately.
SEARED CHICKEN WITH SALAMI AND OLIVES
Salami and olives, stars of the charcuterie board, make this any-night chicken dinner something special. Ingredients cured in salt like bacon, salami, olives, capers and anchovies are powerhouses of umami and flavor, two things cooks aim to develop. Salami is also packed with fatty richness, so when crisped, its seasoned fat turns plain old water into a brawny pan sauce. If you find your olive-salami sauce is too salty, balance the salinity with sweetness in the form of honey or brown sugar. (For a similar longer-cooking dish, check out Donald Link's braise.)
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- If you're using chicken breasts, pound to an even 1/2-inch thickness with a heavy skillet or meat pounder. In a large (12-inch) skillet, heat the olive oil over medium-high. Season the chicken lightly with salt and pepper. Working in batches if necessary to avoid crowding the pan, add the chicken to the skillet and cook until browned underneath, about 5 minutes. Flip and cook until cooked through, 2 to 5 minutes. (Breasts will be done before thighs.)
- While the chicken's cooking, place 1 cup of water near the stove. (You'll need it in the next step.) Transfer the cooked chicken to a plate, leaving the skillet over the heat.
- Reduce the heat to medium. Add the salami and a few generous grinds of pepper. Cook, stirring, until browned and crisp, 3 to 5 minutes. Add the shallot and cook until softened, 1 to 2 minutes. Add the water, increase heat to a simmer and cook, scraping up browned bits, until reduced by half, 3 to 5 minutes. Add the olives, chicken and any juices from the plate. Simmer until the chicken is warmed through, 1 to 2 minutes.
- Transfer the chicken to serving plates. Remove the skillet from the heat and stir in the butter until incorporated. Taste the sauce; if it's too salty, add honey or brown sugar to taste. Spoon the sauce over the chicken.
BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON
Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven in this casy dinner recipe. The cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
- Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
- Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.
BRAISED CHICKEN WITH LEMON AND OLIVES
A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.
Provided by David Tanis
Categories dinner, lunch, roasts, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
- Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
- Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 510, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams
BRAISED LIGURIAN CHICKEN
This dish came to The Times in a 2003 article about Jamie Oliver: "What I found quite interesting with this dish, being English," Mr. Oliver said, "is that when you eat this, it's quite delicately flavored. It's perfumed with the wine and the rosemary. You get this kind of meaty kind of saltiness from the olives, and what's really interesting is if an English housewife got hold of the recipe, she'd probably stone the olives and have quite a lot of them. But in Italy, literally for eight people they put that much and they leave the pits in." In his hand, he cradled about two dozen olives. Mr. Oliver continued: "When you cook olives whole like this, it's almost like an anchovy. The salt comes out of the olives, and the olive becomes more like a vegetable. And the salt from the olive flavors the chicken really wonderfully." This is an adaptation of his recipe.
Provided by Amanda Hesser
Categories soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour with salt and pepper to taste. Add chicken pieces and toss until evenly coated.
- Place a large flameproof casserole dish over medium-high heat, and heat olive oil. Add chicken pieces, and fry until golden underneath, about 5 minutes (Fry in batches if your pan isn't large enough to accommodate all of the chicken without crowding). Turn chicken, and add rosemary and garlic. Continue to fry until garlic is softened but not colored, about 3 minutes. Add wine. When it comes to a boil, add anchovies, olives and tomatoes.
- Partly cover pan, and reduce heat to medium low. Simmer until chicken is cooked and tender, and broth is reduced to a rich sauce, 15 to 20 minutes. To serve, discard rosemary sprigs, and season well with salt and pepper to taste. Place a piece or two of chicken on each plate, and top with a spoonful of sauce.
Nutrition Facts : @context http, Calories 911, UnsaturatedFat 42 grams, Carbohydrate 12 grams, Fat 62 grams, Fiber 3 grams, Protein 59 grams, SaturatedFat 16 grams, Sodium 1463 milligrams, Sugar 2 grams, TransFat 0 grams
More about "braised chicken with salami and olives recipes"
DONALD LINK'S BRAISED CHICKEN WITH SALAMI & OLIVES - FOOD52
From food52.com
Reviews 39Servings 4-6Cuisine AmericanCategory Dinner
BRAISED CHICKEN WITH SALAMI AND OLIVES - BITES OUT OF LIFE
From bitesoutoflife.com
BRAISED CHICKEN AND SAUSAGE WITH GREEN OLIVES RECIPE
From latimes.com
SICILIAN BRAISED CHICKEN RECIPE WITH SALAMI - THIS IS HOW I …
From thisishowicook.com
Reviews 4Servings 4-6Cuisine Italian/AmericanCategory Main Course
THE KEY TO THE MOST FLAVORFUL BRAISED CHICKEN ON THE BLOCK - FOOD52
From food52.com
MEDITERRANEAN BRAISED CHICKEN THIGHS - MSN.COM
From msn.com
BRAISED SILVERBEET, CHORIZO & WHITE BEAN — FARM TO FORK
From farmtofork.com.au
BRAISED CHICKEN WITH SALAMI AND OLIVES RECIPE - NOLA.COM
From nola.com
DONALD LINK'S BRAISED CHICKEN WITH SALAMI & OLIVES | PUNCHFORK
From punchfork.com
HEARTY BRAISED CHICKEN WITH SALAMI & OLIVES | FRESH …
From fresh.co.nz
BRAISED CHICKEN WITH SALAMI AND OLIVES - COMPLETE COMFORT FOODS
From completecomfortfoods.com
ZINGY BRAISED CHICKEN WITH PEPPERONCINI AND OLIVES RECIPE
From today.com
SAUSAGE ROUGAIL (CREOLE SAUSAGE STEW) - PARDON YOUR FRENCH
From pardonyourfrench.com
BRAISED CHICKEN THIGHS WITH OLIVES AND HERBS RECIPE - BON APPéTIT
From bonappetit.com
BRAISED CHICKEN WITH SALAMI AND OLIVES — MY CULINARY FIX
From myculinaryfix.com
BRAISED LAMB SHANK WITH OLIVES - RECETTES COOKING
From recettescooking.com
DONALD LINK'S BRAISED CHICKEN WITH SALAMI AND OLIVES | GENIUS …
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love