INSTANT POT LEMON CHICKEN WITH GARLIC AND OLIVES
Steps:
- Using the sauté function of your pressure cooker (set on high if possible), heat the oil in the pressure cooker pot. Season the chicken with the salt and pepper and arrange in a single layer, skinside down, on the bottom of the pot. (Work in batches if they don't fit in a single layer, adding more oil for each batch.) Cook, without moving, until well browned, about 8 minutes. (You only have to brown it on one side).
- Flip the chicken, pour in the stock, and scatter with the olives, lemon slices, garlic, anchovies (if using), capers, rosemary, thyme, and fennel seeds.
- Lock the lid into place and cook on high pressure for 15 minutes. Let the pressure naturally release.
- Discard the lemon slices and transfer the chicken to serving plates; keep loosely tented with foil. Using the sauté function, bring the sauce to a simmer and cook until thickened slightly, 3 to 5 minutes. Taste and adjust the salt and pepper if necessary. Spoon the sauce over the chicken and serve garnished with thyme.
- Cook it slow: After step 2, slow cook on high for 3 to 4 hours or low for 4 to 5 hours.
GARLIC-BRAISED CHICKEN WITH OLIVES AND MUSHROOMS
When it's no longer winter but not quite spring, a savory stovetop braise, served over rustic grains like farro, makes a comforting weeknight meal. Braised garlic is a sweet counterpart to briny olives, earthy mushrooms, and succulent chicken. Simmering it all in stock will enrich the flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- Heat a large straight-sided skillet (about 12 inches) over medium-high heat. While it's heating, season chicken with salt and pepper. Add 1 tablespoon oil to pan and swirl. Add chicken, skin side down. Let brown, 5 to 6 minutes. Remove chicken from pan; set aside.
- Add 1 teaspoon oil to pan, followed by garlic and mushrooms; let brown, stirring occasionally, 5 to 6 minutes.
- Add wine to mushrooms and garlic and bring to a boil, then cook for 1 minute. Return chicken to pan.
- Add olives and chicken stock to pan; bring to a boil, then reduce heat. Cover; simmer until chicken is cooked through, 15 to 20 minutes.
Nutrition Facts : Calories 409 g, Fat 20 g
CHICKEN AND OLIVES
The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
- Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
- Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
- Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
- Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
- Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 6.7 g, Cholesterol 206.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 69.1 g, SaturatedFat 10.4 g, Sodium 901.3 mg, Sugar 0.4 g
CHICKEN WITH OLIVES AND GARLIC
A great dish full of flavor, easy to put together on the fly. For the Creole Seasoning I use Recipe #22089. Serve over couscous and top with crumbled Feta and sliced green onions. Great on busy weeknights or for company on weekends, winter or summer!
Provided by Penny Stettinius
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Toss the chicken breasts in the Creole Seasonings.
- Heat a large, heavy frying pan and add enough olive oil to coat the bottom.
- When hot, add the chicken and cook until browned on each side.
- Remove the chicken to a plate and keep warm.
- To the frying pan add the peppers, onions, thyme, salt and pepper to taste and saute until soft, about 5 minutes.
- Add the garlic and cook for another minute.
- Add the wine and stir, scraping up the bits.
- Bring to a boil and then lower the heat to a low simmer, stirring occasionally.
- Stir in the olives, lemon zest and bay leaf.
- Return the chicken to the pot, cover and simmer for 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken as soon as it's done and stir in the lemon juice and whisk in the butter.
- Serve the sauce over the chicken and top with the parsley.
Nutrition Facts : Calories 518.4, Fat 24.7, SaturatedFat 8.3, Cholesterol 108.1, Sodium 668.8, Carbohydrate 21.3, Fiber 3.8, Sugar 5, Protein 33
ROAST CHICKEN WITH OLIVES, GARLIC, AND THYME
Note: The vinaigrette and this dish can be made with rosemary instead of thyme, and orange zest instead of lemon.
Provided by JackieOhNo
Categories Whole Chicken
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make vinaigrette: Whisk together the lemon juice, honey, and shallot in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified. Season with the salt and pepper.
- Make chicken: Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a baking dish large enough to hold the pieces in a single layer.
- In a small bowl, combine the vinaigrette with the lemon zest, olives, garlic, thyme, and 1/2 teaspoon of the salt. Pour the mixture over the chicken and turn to coat. Refrigerate, covered, for at least 1 hour or overnight.
- Heat oven to 425°F Season the chicken with the pepper and the remaining 1/2 teaspoon of salt. Roast until golden brown, about 20 minutes. Reduce heat to 375°F Continue to roast until the chicken is cooked through, about 40 minutes more.
- Spoon the olives and pan juices over the chicken and serve.
CHICKEN WITH GARLIC AND OLIVES
Make and share this Chicken With Garlic and Olives recipe from Food.com.
Provided by evelynathens
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large sauté pan over medium-high heat, heat the olive oil. Add the onion and garlic, cook for 1 min., and then add the chicken. Cook, turning frequently, until the chicken is browned on all sides. Add the wine, vinegar, stock, oregano, and bay leaf. Cover the pan, reduce the heat to medium low, and simmer until the chicken feels firm and its juices run clear when pierced, about 30 minute Remove the chicken from the pan.
- Bring the broth to a gentle boil, skim the surface, and cook until the sauce has reduced by one-third. Stir in the olives and anchovies. Add the parsley, salt, and pepper. To serve, pour the sauce over the chicken.
CHICKEN AND OLIVES
Steps:
- 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 other side. Set the chicken aside.
- 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 chicken back. Add the butter and reduce, about 15 to 30 minutes. Check the sauce for seasoning and adjust with salt, pepper or vinegar.
- Plate the chicken, drizzle with the sauce, and serve, garnished with thyme.
GARLIC-LIME CHICKEN WITH OLIVES
Provided by Robin Miller : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Coat a large roasting pan with cooking spray.
- In a large bowl, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper. Toss to coat.
- Transfer chicken to prepared pan and pour over any remaining marinade. Arrange olives over and around chicken in pan. Roast 30 to 35 minutes, until chicken is cooked through. Serve 1/3 of the chicken tonight and reserve remaining chicken in the refrigerator for other meals.
Nutrition Facts : Calories 436 calorie, Fat 6 grams, Cholesterol 197 milligrams, Sodium 694 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 80 grams, Sugar 5 grams
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.
GARLIC ROASTED CHICKEN AND POTATOES
Serve this garlic flavored chicken and potatoes that's sprinkled with chives - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Arrange chicken and potatoes in ungreased 13x9-inch pan. In small bowl, mix rosemary, seasoned salt, garlic and oil. Brush over chicken and potatoes. Sprinkle with cheese.
- Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F), and potatoes are light golden brown. Sprinkle with chives.
Nutrition Facts : Calories 340, Carbohydrate 36 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 2 g
CHICKEN WITH TARRAGON, GARLIC & OLIVES
A tasty cross between a roast and a stew - a lovely recipe for dinner in the garden
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 1h
Number Of Ingredients 9
Steps:
- Season the chicken with plenty of ground black pepper, and salt if you want. Heat the butter in a sauté pan and brown the chicken over a medium heat. Remove the chicken from the pan, then add the bacon with the garlic and cook gently for about 2 mins until just golden. Turn up the heat, add the lemon zest and white wine, then simmer rapidly for a few mins.
- Reduce the heat, add the stock, olives and half the tarragon. Return the chicken to the pan and simmer gently for about 30 mins until the chicken is cooked through and tender, and the wine stock has reduced. Garnish with extra tarragon and serve with crusty mustard potatoes, below, and plenty of fresh bread to mop up the delicious pan juices.
Nutrition Facts : Calories 302 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 2.53 milligram of sodium
ROASTED CHICKEN WITH OLIVES, LEMON, AND GARLIC
Think there's no way to improve upon perfectly roasted chicken? Think again. At Herbsaint we would have to appoint someone to guard the pans while these birds cooled, or they would all end up wingless! In this recipe, the addition of rosemary, garlic, lemon, and olives perfumes the meat and suggests a world of accompaniments: steamed artichokes, just-cooked angel hair pasta, fluffy couscous, a salad of pungent greens with crusty bread for sopping up the juices. When it comes to wine, consider serving a rosé or a white from the Rhone valley.
Yield makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450°F. Place a 13 × 9-inch roasting pan in the oven.
- Rinse the chicken and use paper towels to pat it dry, inside and out. Squeeze 1 of the lemon quarters over the skin and rub the juice around with your fingers. Using your fingers to gently separate the skin from the breast, place a couple of the garlic cloves and some of the lemon zest under the skin of the breast on each side. Let it sit about 10 minutes, then pat the bird dry again, rub the skin with 2 tablespoons olive oil, and season with the salt, pepper, red pepper, and some of the chopped rosemary. Make an incision on the inside of each thigh and insert a garlic clove. Place 3 of the garlic cloves in the cavity, along with the rosemary sprigs and 2 of the lemon quarters.
- You may tie the legs together over the cavity, if you like. Place the chicken breast side up in the preheated roasting pan. Bake for about 30 minutes, watching to make sure the chicken starts to brown. Carefully loosen the chicken from the pan with a spatula and turn it over to brown the underside.
- At this point, lower the oven heat to 400°F. Add the remaining tablespoon olive oil to the pan, then scatter the onion, olives, remaining garlic, lemon quarters and zest, and chopped rosemary around the chicken and cook for about 15 minutes. Turn the chicken over again and stir the onion, olives, and garlic around a little. Cook another 10-15 minutes to re-crisp the skin.
- When the chicken is a deep golden brown, remove it from the oven and let it sit for about 5 minutes. Transfer the chicken to a plate and collect any juices that drain. Tilt the roasting pan and spoon off the fat, if desired. Stir the olives, onion, and lemon around, pressing on the lemon a little to extract the juice. Add the chicken juices to the pan and scrape the brown bits off the bottom of the pan to incorporate them into the mixture. Spoon the juicy olive-onion mixture around the chicken and serve.
ROAST LEMON-GARLIC CHICKEN WITH GREEN OLIVES
Make and share this Roast Lemon-Garlic Chicken With Green Olives recipe from Food.com.
Provided by cookiedog
Categories Poultry
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 425°F.
- In a small bowl, mix lemon rind, juice, olive oil, herbs, salt and pepper.
- Arrange chicken in flameproof roasting pan. Spoon lemon-herb mixture over top. Place garlic around chicken, stirring to coat cloves.
- Roast in 425°F oven 40 to 45 minutes (internal temperature 170°F). Transfer chicken and garlic to platter.
- Add broth to pan. Place over medium-high heat; scrape up bits from bottom. Add olives; heat through. Pour over chicken. Top with parsley.
CHICKEN WITH TARRAGON, GARLIC & OLIVES
Make and share this Chicken With Tarragon, Garlic & Olives recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season the chicken with plenty of ground black pepper, and salt if you want.
- Heat the butter in a sauté pan and brown the chicken over a medium heat. Remove the chicken from the pan, then add the bacon with the garlic and cook gently for about 2 mins until just golden.
- Turn up the heat, add the lemon zest and white wine, then simmer rapidly for a few minutes
- Reduce the heat, add the stock, olives and half the tarragon.
- Return the chicken to the pan and simmer gently for about 30 mins until the chicken is cooked through and tender, and the wine stock has reduced.
- Garnish with extra tarragon and serve with new potatoes and plenty of fresh bread to mop up the delicious pan juices.
More about "chicken with garlic and olives recipes"
BRAISED CHICKEN THIGHS WITH LEMON, GARLIC AND OLIVES
From nerdswithknives.com
4.5/5 (13)Total Time 1 hr 15 minsServings 2-4
- Set a large, oven-proof skillet on medium-high heat (the pan should be large enough to hold the chicken in a single layer). Add the oil and place the chicken, skin-side down, and leave it alone until the skin is deep golden brown, 7-9 minutes. Flip the chicken and scatter the garlic cloves into the pan. Cook until garlic is brown is spots and beginning to soften (don’t let garlic burn), 2-3 minutes. Remove the chicken and garlic from the pan and set aside.
- To the same pan, add the onions, lemon slices and thyme, and season lightly with salt and pepper. Cook, stirring often, until the onions have softened and turned golden, 6 to 8 minutes. Stir in the chicken stock and lemon juice. Add back the thighs (skin-side up, including any accumulated juices) and scatter in the garlic and the olives. Transfer the pan to the oven. Bake, uncovered, for 25-35 minutes, or until chicken is cooked through (165º F / 75º C on an instant read thermometer).
15 GLUTEN-FREE BAKED CHICKEN THIGHS RECIPES - SELECTED RECIPES
From selectedrecipe.com
LEMONY CHICKEN PICCATA MEATBALLS & ASPARAGUS | ENTREE AND MORE ...
From seasonstaproom.com
LEMONY GREEN OLIVE CHICKEN WITH ISRAELI COUSCOUS — CAFE HAILEE
From cafehailee.com
NIGEL SLATER’S RECIPES FOR CHICKEN SAUTéED WITH OLIVES AND LEMON, …
From theguardian.com
10 BEST CHICKEN PASTA OLIVE OIL GARLIC RECIPES | YUMMLY
From yummly.com
PAN-ROASTED CHICKEN WITH GRAPES, GARLIC, AND ROSEMARY
From freshpressedoliveoil.com
TOP 47 CHICKEN AND GREEN OLIVE RECIPES - NAMUS.YOURAMYS.COM
From namus.youramys.com
BRAISED CHICKEN THIGHS WITH GARLIC, LEMON AND OLIVES
From chefdrmike.com
FODY’S CAPRESE CHICKEN SALAD – FODY FOOD CO. - USA
From fodyfoods.com
MEDITERRANEAN BRAISED CHICKEN THIGHS RECIPE - TASTINGTABLE.COM
From tastingtable.com
CHICKEN WITH ANCHOVIES, OLIVE AND CHILLI | TLN
From tln.ca
SKILLET CHICKEN THIGHS WITH OLIVES, PEPPERS, ONIONS, GARLIC, AND ...
From getrecipecart.com
COPYCAT OLIVE GARDEN GARLIC ALFREDO SAUCE RECIPE
From msn.com
GARLIC CHICKEN RECIPE: ENJOY THE TENDER CHICKEN IN A RICH GARLIC …
From healthyrecipes101.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 »
#60-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #occasion #poultry #easy #european #dinner-party #chicken #meat #chicken-breasts #chicken-thighs-legs #3-steps-or-less
You'll also love