CHICKEN WITH GREEN OLIVES, CAPERS, AND TOMATOES
A briny, flavorful marinade tenderizes and moistens the chicken and also serves as a dressing for the olive-tomato topping. Serve with sliced grilled potatoes if you like. Wine pairing: DeLille 2015 Chaleur Blanc Sauvignon Blanc/Sémillon (Columbia Valley; $38)
Provided by wp
Time 9h30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Make marinade: Stir together parsley, garlic, anchovies, salt, pepper, chile flakes, lemon zest, and oil in a small bowl. Pour 1/2 cup of it into a large resealable plastic bag. Add chicken, seal bag, and turn bag over several times to ensure chicken is completely coated. Chill at least 8 hours and up to overnight. Chill remaining marinade in a small airtight container.
- At 30 to 45 minutes before serving, stir together olives, tomatoes, capers, lemon juice, and reserved marinade in a medium bowl. Let stand at room temperature until ready to serve.
- Preheat a grill to medium-high, about 400°. Drain chicken well and pat dry (discard marinade). Grill chicken until deep golden and cooked through, about 4 minutes per side. Transfer to a rimmed cutting board and let rest 5 minutes.
- Cut chicken into thick slices and top with accumulated juices and olive mixture.
Nutrition Facts : Calories 636, Carbohydrate 6.2, Cholesterol 296, Fat 39, Fiber 1.5, Protein 64, SaturatedFat 3.3, Sodium 1610
CHICKEN WITH OLIVES & CAPERS
1. Preheat the oven to 400°F, with a rack in the middle position. 2. Place the chicken skin side up in a baking dish. Scatter the lemon wedges, olives, and
Provided by Sweet Paul
Categories Dinner, Main
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 400°F, with a rack in the middle position. 2. Place the chicken skin side up in a baking dish. Scatter the lemon wedges, olives, and capers on top of the chicken. 3. Pour the lemon juice and olive oil over the chicken and sprinkle with salt and pepper. 4. Bake until golden, basting with the juices once, for 25 to 30 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh reads 165°F. Serve. Text credit: Excerpted from SWEET PAUL EAT & MAKE, © 2014 by Paul Lowe Einlyng. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo credit: © Alexandra Grablewski.
Nutrition Facts :
BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn't burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it's brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
- Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
- Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 30 grams, Carbohydrate 17 grams, Fat 45 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 1297 milligrams, Sugar 8 grams, TransFat 0 grams
CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS
I am not sure where I found this recipe, but I've made a a billion times now. It's not really one you can ever get tired of! I like to serve this with Zee Merchant's Spinach Rice - http://www.food.com/recipe/spinach-rice-37570
Provided by In Der Kuumlche
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For roasted lemons: Preheat oven to 325°F Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
- For chicken: Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess.
- Heat 5 tablespoons oil in heavy large skillet over high heat.
- Add chicken and cook until golden brown, about 3 minutes per side.
- Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet.
- Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes.
- Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes.
- Season with salt and pepper.
- Transfer to platter.
- Sprinkle with remaining 1 tablespoon parsley before serving,.
CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS
Provided by Dan Swinney
Categories Chicken Olive Roast Quick & Easy Lemon Pan-Fry Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- For roasted lemons:
- Preheat oven to 325°F. Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
- For chicken:
- Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess. Heat 5 tablespoons oil in heavy large skillet over high heat. Add chicken and cook until golden brown, about 3 minutes per side. Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet. Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes. Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes. Season with salt and pepper. Transfer to platter. Sprinkle with remaining 1 tablespoon parsley.
GRILLED CHICKEN SALAD WITH GREEN BEANS, CAPERS AND OLIVES
The key to a moist, juicy grilled boneless chicken breast is simple but crucial: Keep the heat moderate and don't overcook the chicken. Skin-on chicken is ideal. (It's not always easy to find; sometimes you'll see skin-on breasts that have breastbone and ribs attached, which you can easily remove. Or ask a butcher.) If boneless, skinless chicken is your only option, that's fine, but proceed with care and adjust the cooking time on the grill to about 3 minutes per side. Cook the chicken breasts just before making the salad and let them rest for a few minutes when they come off the grill, so juices can redistribute. Slice the meat on an angle while it's still slightly warm.
Provided by David Tanis
Categories salads and dressings, main course
Time 1h
Yield 4 servings
Number Of Ingredients 22
Steps:
- Marinate the chicken: Season breasts on both sides with salt and pepper. Sprinkle with lemon zest, rosemary, garlic, olive oil and red pepper flakes. Smear seasoning on meat to coat well and leave at room temperature for 15 minutes. (You may season the meat up to 4 hours ahead and store covered in refrigerator.)
- Make the vinaigrette: In a small bowl, stir together lemon juice, garlic, mustard and capers. Whisk in olive oil and season to taste with salt and pepper.
- Make the olive paste: Chop olives roughly with a food processor. Transfer to a bowl and stir in garlic and olive oil. (May be prepared in advance; keeps 1 week, refrigerated.)
- Bring a large pot of salted water to a boil. Simmer beans for 2 minutes or until tender, then drain and spread on a towel-lined baking sheet to cool.
- Meanwhile, grill the chicken: Lay skin-side down on a medium-high grill. If the fire is too hot, the skin will scorch - you want it to brown gradually. Cook for 4 to 5 minutes on the skin side, until skin is golden. Flip the chicken and cook on the other side for 2 minutes or so, until firm to the touch when pressed with index finger. (If using skinless breasts, reduce cooking time to about 3 minutes per side.) Remove chicken to a platter and let rest for 10 minutes.
- To assemble salad: Put beans in a large bowl. Season with salt and pepper and dress with vinaigrette, coating well. Transfer beans to a large platter or individual plates. Cut breasts on an angle into 1/2-inch slices and lay on top. Quickly dab about 1 teaspoon olive paste on each breast and spread on meat with back of spoon. Surround with quartered egg and scattered olives, if using. Sprinkle with parsley and basil.
CHICKEN WITH OLIVES, PRUNES AND CAPERS
Provided by Marialisa Calta
Categories dinner, main course
Time 1h10m
Yield Twelve to fourteen servings
Number Of Ingredients 15
Steps:
- In two or three baking pans, arrange the chicken pieces in one layer.
- Combine all the ingredients except the cilantro and one-half cup of the brown sugar. Pour over the chicken so that the prunes, olives and capers are evenly distributed. Cover and refrigerate overnight.
- Preheat the oven to 350 degrees.
- Sprinkle the remaining brown sugar over the chicken and bake for about one hour, basting often.
- To serve, arrange the chicken pieces with the sauce on a platter. Sprinkle with the cilantro.
Nutrition Facts : @context http, Calories 514, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 34 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 519 milligrams, Sugar 17 grams, TransFat 0 grams
CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS
Pollo con Limoni Arrosti, Olive Verdi, e Capperi******************************* Provided by my Sicilian friend Adriana: Cookiesfromitaly.com
Provided by Phil Franco
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the Roasted lemons:.
- Preheat oven to 325°F.
- Line baking sheet with parchment paper.
- Arrange lemon slices in single layer on prepared sheet.
- Brush lemon slices with olive oil; sprinkle lightly with salt.
- Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.).
- Prepare the Chicken:.
- Sprinkle chicken with salt and pepper.
- Dredge chicken in flour to coat both sides; shake off excess.
- Heat 5 tablespoons oil in heavy large skillet over high heat.
- Add chicken and cook until golden brown, about 3 minutes per side.
- Stir in olives and capers.
- Add stock and bring to boil, scraping up browned bits from bottom of skillet.
- Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, cook another 5 minutes.
- Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes.
- Season with salt and pepper. Transfer to platter.
- Sprinkle with remaining 1 tablespoon parsley. Makes 4 servings.
- That's it!
Nutrition Facts : Calories 421.2, Fat 31.1, SaturatedFat 10.3, Cholesterol 101.6, Sodium 416.9, Carbohydrate 5.5, Fiber 0.8, Sugar 2, Protein 30.1
CHICKEN WITH CAPERS AND ITALIAN OLIVES
Very common in Southern Italy, spicy but not in terms of heat, just a great flavor with the capers and olives.
Provided by Timothy H.
Categories Chicken Thigh & Leg
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season the chicken with salt and pepper to taste. Heat a non-stick frying pan and add oil. Brown both sides and remove. Transfer to a 4-6 quart pot. Add the remaining ingredients, Except Cream. Bring to a simmer. Cook covered for 40 minutes.
- Remove the chicken to a warm platter. Add the cream to the pot simmer for 2-3 minutes to reduce and thicken. Salt and pepper to taste, pour sauce over chicken. Serve, garnish with Parsley.
Nutrition Facts : Calories 467.4, Fat 37.9, SaturatedFat 13.8, Cholesterol 159.7, Sodium 389.7, Carbohydrate 2.9, Fiber 0.6, Sugar 0.4, Protein 25.5
CRISPY CHICKEN THIGHS WITH PEPPERS, CAPERS AND OLIVES
The Italian technique employed here - sautéing chicken with a weighted pan on top - is called al mattone. It yields a crisp, burnished skin and very juicy meat. Instead of the usual spatchcocked bird, this recipe calls for large bone-in, skin-on thighs. Cook them in a cast iron pan, if you can, for even heat, but any heavy skillet will do. For a bit of smokiness, the chicken may be cooked (in the cast iron pan) over a charcoal grill. The accompanying sweet pepper stew can be made up to a day in advance and reheated, and starting your seasoning early - an hour ahead or up to 24 - will result in the tastiest chicken.
Provided by David Tanis
Categories poultry, main course
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Start the chicken: Pat chicken dry and place in a large bowl. Season well with salt and pepper. Add garlic, rosemary, red-pepper flakes, lemon zest and juice. Add 1 tablespoon olive oil and toss the thighs to coat, using hands to smear the mixture evenly over the chicken. Let marinate for 1 hour at room temperature, or, if time permits, overnight in the refrigerator.
- Make the peppers: Put 2 tablespoons olive oil in a large, wide skillet with a lid over medium-high heat. When oil begins to look wavy, add onions and stir to coat. When the onions begin to soften (don't let them brown), add peppers and stir to combine. Season well with salt and pepper, and add garlic and red-pepper flakes. Stir to incorporate and reduce heat to medium. Cover, leaving the lid ajar.
- Cook mixture for about 15 minutes, stirring frequently, until completely soft. Add olives, vinegar and capers, and cook for a few minutes more, just to meld the flavors. Taste and adjust seasoning. Sprinkle with oregano. Set aside. Serve warm or at room temperature.
- Cook the chicken: Place a large cast iron or heavy-bottomed skillet over high heat. Add remaining 3 tablespoons olive oil. When oil is wavy, add chicken thighs, skin-side down. Shake the pan to make sure the chicken isn't sticking.
- Lower the heat to medium. Place a piece of parchment or aluminum foil on top of chicken and set another skillet on top. Add some weight - a brick or canned goods, for example - to the top skillet. Set heat to low and cook for 20 minutes, checking occasionally to be sure chicken isn't sticking, until the skin side is beautifully browned.
- Turn thighs over and cook for 10 minutes more, until thighs are cooked through. (To test, pierce the chicken with a paring knife. The juices should run clear.) If you wish, turn the thighs skin-side down again and let crisp for a few more minutes.
- Serve 1 thigh and a large spoonful of stewed peppers to each guest. Leftover peppers, if any remain, will keep in an airtight container in the refrigerator for up to a week.
CHICKEN WITH ONIONS, OLIVES AND CAPERS
Cut this out of our local newspaper eons ago and finally got around to trying it. I loved the fact that the author made it so simple to follow with approximate times for each step so that even the newest cooks could attempt it. Medium high seemed too high on my gas range and everything was cooking too quickly so I went to medium. Other than that, it was easy to follow. We really enjoyed the flavor because we love olives and capers. Next time I'm going to try adding some artichoke hearts!
Provided by Texas Aggie Mom
Categories Chicken Breast
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium high heat.
- Add the garlic and the bacon and cook, stirring, until the garlic turns golden (about 2 minutes).
- Add the chicken and cook until browned, about 3 minutes per side.
- Remove chicken to a warm platter and set aside.
- Add onion slices to the skillet and cook, stirring often , until the onion wilts and turns golden brown (about 4 minutes).
- Stir in the wine, scraping up the browned bits in the pan. Cook until the wine reduces to a syrup (about 6 minutes).
- Add the chicken broth and cook until reduced slightly (about 3 minutes).
- Return the chicken to the pan and turn to coat with the sauce.
- Add the olives and the capers.
- Reduce heat to simmer and cook to combine flavors (about 2 minutes).
- Season with pepper to taste.
Nutrition Facts : Calories 236.9, Fat 10.1, SaturatedFat 2.1, Cholesterol 72.3, Sodium 498.6, Carbohydrate 4, Fiber 0.9, Sugar 1.1, Protein 28.8
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