Chicken With Olives And Garlic Recipes

GARLIC CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl.
• Combine bread crumbs and Parmesan cheese in a separate shallow bowl.
• Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish.
• Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

QUICK MEDITERRANEAN CHICKEN WITH OLIVES RECIPE

Steps:

• In a small bowl, add the Seasoning ingredients (rosemary, oregano, salt and cayenne) and mix together. Keep aside.
• Now take a clean plate and place the chicken breasts on it.
• Season the chicken breasts on both sides and let it rest for 5 minutes.
• Heat a large pan/skillet and add olive oil.
• Now add the seasoning chicken breasts (all 4) and saute for 2-3 minutes each side till they are fully cooked (they would turn golden brown once cooked).
• Remove the chicken over kitchen/paper towel.
• Heat the same pan with leftover olive oil and add smashed garlic.
• Add chopped red onion and saute for 2 minutes till the onions are golden brown and caramelized.
• Now add the olives (black and green) and saute.
• Add a sprig of fresh rosemary and saute everything.
• Add cooked some more olives, butter, and olive brine. Saute and cook for another minute.
• Add the chopped lemons and saute
• Now add the cooked chicken and saute everything.
• Let this cook for 2 minutes.
• Add the white wine or chicken/veggie stock (whatever you are using). Stir and let this cook for 2 minutes.
• Finally, add chopped parsley and chopped rosemary sprig.
• Give everything a good mix and turn off the heat.
• Transfer to a serving bowl and add serve hot.

DOUBLE-DUTY CHICKEN WITH OLIVES & ARTICHOKES

Steps:

• In a shallow bowl, mix flour, garlic salt and pepper. Dip chicken thighs in flour mixture to coat both sides; shake off excess. In a large skillet, heat oil over medium heat. In batches, brown chicken on both sides. Transfer to a 4-qt. slow cooker., Sprinkle garlic, lemon zest, thyme and rosemary over chicken. Top with artichoke hearts, olives and bay leaf. In a bowl, mix orange juice, broth and honey; pour over top. Cook, covered, on low 4-5 hours or until chicken is tender. Remove bay leaf., Reserve 4 chicken thighs for Double-Duty Chicken & Feta Spinach Salad; cover and refrigerate. To serve remaining chicken, mix gremolata ingredients in a small bowl. Sprinkle over chicken and artichoke mixture.

VINEGAR CHICKEN WITH CRUSHED OLIVE DRESSING

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.

CHICKEN AND OLIVES

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.

CHICKEN WITH OLIVES AND GARLIC

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.

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

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.

ROASTED CHICKEN WITH OLIVES, LEMON, AND GARLIC

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.

BRAISED CHICKEN WITH LEMON AND OLIVES

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.

CHICKEN WITH TARRAGON, GARLIC & OLIVES

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.

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.