SLOW-COOKER LEMON-PEPPER CHICKEN WITH GREEN OLIVES AND POTATOES
Buttery olives, rich chicken, creamy potatoes in a luscious sauce brightened up with lemon and fresh herbs-this isn't just a tasty dinner, this recipe is also a lesson in great slow cooking. We say this because it uses several techniques to maximize flavor, while still delivering on the hands-off convenience that slow cookers promise. Here's what we mean: This recipe starts with browning the chicken on the stove-we know, we know, this doesn't seem very convenient, but bear with us-browning is a chemical reaction that creates flavor, and it can't happen inside a slow cooker, which cooks at too low a temperature for this process to occur. So yes, you have to wash a skillet, but it will pay off in terms of flavor-and the washing is actually made easy because of the deglazing step. But before we get to that, there are the onions. As long as the skillet is dirty, it makes sense to sauté the onions as well. Onions that go into the slow cooker raw can end up undercooked and acrid-tasting, so browning the onions in the chicken fat left behind in your skillet is setting you up for success. Adding some broth, after you've cooked and removed the onions, will allow you to scrape up the browned bits stuck to the bottom of the skillet-and those little bits are cooking gold. Adding the deglazing liquid to the slow cooker means all the complex flavor you've developed through the simple act of browning will infuse the finished dish. And like we said, washing your skillet is a breeze after deglazing because you've already gotten rid of the sticky bits without any scrubbing. With such a flavorful start, your dish only needs low heat and time to cook up into something truly excellent and absolutely impressive.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 5h35m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 5-quart slow cooker with cooking spray. Add potatoes, 1 teaspoon of the lemon pepper seasoning, 1 teaspoon of the thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat.
- Season chicken with remaining 1 1/2 teaspoons lemon pepper seasoning, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. In 12-inch skillet, heat oil over medium-high heat. Arrange chicken thighs, skin-side down, in skillet; cook, turning once, 6 to 7 minutes or until browned.
- Transfer chicken to slow cooker.
- Drain all but 1 tablespoon drippings from skillet. Add onion; cook and stir 4 minutes over medium heat. Add garlic; cook and stir 1 to 2 minutes or until onions are lightly brown. Transfer onion mixture to slow cooker.
- Add broth and lemon peel to skillet; heat to boiling over medium heat, scraping up brown bits on bottom of skillet. Transfer to slow cooker.
- Add green olives to slow cooker. Cover; cook on Low heat setting 5 to 6 hours or until chicken is cooked through (at least 165°F) and potatoes are tender.
- Garnish with remaining 1 teaspoon thyme and the parsley. Serve with lemon wedges on the side.
Nutrition Facts : Calories 410, Carbohydrate 24 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 4 g, Protein 34 g, SaturatedFat 4 1/2 g, ServingSize 1 Thigh and 3/4 Cup Vegetables, Sodium 970 mg, Sugar 2 g, TransFat 0 g
DOUBLE-DUTY CHICKEN WITH OLIVES & ARTICHOKES
My grandmother came from the region around Seville, Spain, where olives are produced. They get a starring role in her scrumptious chicken. -Suzette Zara, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 4 servings plus leftovers.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 434 calories, Fat 21g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 971mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 26g protein.
SLOW COOKER CHICKEN WITH OLIVES
Make and share this Slow Cooker Chicken With Olives recipe from Food.com.
Provided by Sageca
Categories One Dish Meal
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except chicken in a 4-1/2 quart crock pot. Mix well.
- Add chicken, stir until well mixed.
- Cover and cook on HIGH heat setting for 5 hours or LOW heat setting for 8 hours or until chicken is cooked through and tender and potatoes can be easily pierced.
- Discard bay leaf.
- Remove excess fat on the chicken before adding to the post.
- I made 1/2 the recipe with success.
SKILLET CHICKEN THIGHS WITH OLIVES AND GREEN BEANS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400˚ F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Pat the chicken thighs dry with a paper towel; season all over with salt and pepper. Place skin-side down in the skillet (they will fit snugly) and cook until the skin is very crisp and golden brown, about 8 minutes. Flip and lightly brown the other side, 2 minutes. Remove the chicken to a plate.
- Drain off all but 2 tablespoons of the fat from the skillet. Reduce the heat to medium, add the garlic and thyme and cook until the garlic starts to brown, 1 to 2 minutes. Add the wine, increase the heat to high and simmer, scraping the pan with a wooden spoon, until syrupy, about 2 minutes. Add the vinegar and cook until reduced by half, 1 to 2 minutes. Add the chicken broth, brown sugar, olives, prunes and chicken, skin-side up; bring to a simmer. Transfer the pan to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
- Meanwhile, microwave the green beans according to the package directions. Season with salt and pepper.
- Divide the chicken and green beans among plates. Simmer the sauce over medium-high heat until thickened, 2 to 5 minutes; season with salt and pepper. Spoon over the chicken.
Nutrition Facts : Calories 550, Fat 32 grams, SaturatedFat 7 grams, Cholesterol 225 milligrams, Sodium 983 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 40 grams, Sugar 17 grams
ROSEMARY CHICKEN WITH TOMATOES AND OLIVES
A soulful, satisfying main that's inexpensive, relies on basic pantry staples, and is relatively hands-off-now that's a winner. Our Italian-esque chicken supper combines juicy chicken legs with the bold flavors of canned tomatoes and briny olives and capers. The alchemy of acid, salt, and slow heat brings the poultry to fall-off-the-bone perfection, and the gravy is heaven on mashed potatoes or polenta.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h45m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Season chicken with salt and pepper. Heat a large ovenproof straight-sided skillet or braiser over medium-high. Swirl in oil. Working in two batches if necessary, add chicken, skin-sides down, and cook, undisturbed, until golden brown and crisp, 6 to 8 minutes. Flip and brown other sides, 4 to 5 minutes more. Transfer to a plate; drain all but 2 tablespoons fat from skillet.
- Reduce heat to medium. Add garlic, capers, anchovies, rosemary, and red-pepper flakes to skillet. Cook, stirring occasionally, until fragrant, about 1 minute. Add tomatoes and broth; bring to a simmer, scraping any browned bits from bottom of skillet. Continue to simmer until thickened slightly, about 10 minutes. Season to taste. Return chicken to skillet, skin-sides up, along with any accumulated juices and olives.
- Transfer skillet to oven and braise, uncovered, until chicken is cooked through and liquid is reduced to a thick gravy, 40 to 45 minutes. Remove and discard rosemary. Serve over mashed potatoes or polenta.
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 GREEN OLIVES
This dish, which draws inspiration and ingredients from Moroccan cooking, is astonishing for its complexity, even in this simple form. It features sweet spices like cinnamon and ginger offset by garlic and paprika. But what makes it a real winner is the combination of those flavors with lemon and green olives, both of which have a mouth-puckering quality that, combined with the spice mix, is enchanting.
Provided by Mark Bittman
Categories dinner, easy, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put oil in deep skillet or casserole. Turn heat to medium-high and wait a minute, until oil is hot. Add chicken, skin-side down, and brown it well, rotating and turning pieces as necessary and sprinkling with salt and pepper as they cook; 10 to 15 minutes total. Turn heat to medium, remove chicken and pour off all but 2 tablespoons of fat.
- Add onion, ginger, cinnamon, garlic, cumin, paprika, 1/2 teaspoon or more of pepper and some salt and cook, stirring occasionally, for about 5 minutes, until onion softens. Add stock and raise heat to medium-high; return chicken to pan, skin-side up. Cook at a lively simmer for about 10 minutes.
- Add olives and continue to cook until chicken is done, another 10 to 15 minutes or so. Add lemon juice, then taste and adjust seasoning. Garnish and serve.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 930 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN WITH GREEN OLIVES
Make and share this Chicken with Green Olives recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in heavy, large skillet over medium-high heat.
- Pat chicken dry.
- Add to skillet and brown well on all sides.
- Add onion, garlic, bay leaves and season to taste.
- Cook 2 minutes.
- Pour in wine and cook until evaporated.
- Blend in tomato paste and paprika.
- Reduce heat to low.
- Add broth; cover and cook 15 minutes.
- Add olives and cook until chicken is tender, about 10 minutes.
- Garnish with parsley.
- Great served with egg noodles or mashed potatoes.
Nutrition Facts : Calories 415.7, Fat 27.6, SaturatedFat 7, Cholesterol 103.5, Sodium 614, Carbohydrate 5.6, Fiber 1.3, Sugar 2.2, Protein 28.2
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.
SLOW-COOK CHICKEN AND THYME WITH GREEN OLIVES
I've been cooking this a lot lately and it's been getting rave 'reviews' from friends and family. It's another dish that you can prepare before your guests arrive and then let it do its own thing in the oven while you sip champagne and chat! Looks great spooned over risotto, or accompanied by roast potatoes and a crisp salad. Match it with a pinot gris, or a 'nutty' chardonnay. *Note - breast fillets can replace the thigh fillets, but reduce oven cooking time by 30 minutes.
Provided by amanda l b
Categories Chicken Thigh & Leg
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a ziplock bag, add flour and chicken thigh fillets. Shake the bag until the chicken is well coated in the flour. Remove the chicken from bag and dust off extra flour.
- Coat a heated frypan with the oil spray. Add the chicken to the pan, and cook a couple of minuets each side until the fillets are golden. Remove and place in a reasonably deep oven proof baking dish.
- To the pan, add the chopped red onion and cook 4-5 minutes until soft. Add the garlic and cook 1 further minute. Add the stock and wine to the pan and cook until it starts bubbling. Remove from heat and pour the mixture over the chicken.
- Place the thyme, olives and sliced lemons over the chicken.
- Cover the oven dish with foil and bake in a moderate over for one hour.
Nutrition Facts : Calories 213.1, Fat 4.9, SaturatedFat 1.2, Cholesterol 60.9, Sodium 301.1, Carbohydrate 15, Fiber 2, Sugar 3.7, Protein 17.7
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