Best Chicken Stuffed With Potatoes And Olives Recipes

BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON

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.

CHICKEN WITH POTATO STUFFING

Steps:

• Cook the potatoes in boiling salted water until almost tender; drain and set aside. Cook the sausage in boiling water for 10 minutes; drain. Halve each sausage lengthwise, then cut into 1/2-in. pieces. , In a large skillet over medium heat, cook and stir potatoes, sausage and onion in butter until sausage is browned and onion is tender. Add 2 teaspoons parsley, salt, rosemary, 3/4 teaspoon thyme and pepper., Stuff the chicken with the potato mixture. Place the remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate until ready to bake., Place chicken in a roasting pan breast side up; brush with oil and sprinkle with remaining parsley and thyme. Add water to pan. Bake, uncovered, at 350° for 2-1/4 hours or until a thermometer inserted in stuffing reads 165° and a thermometer inserted in the thigh reads 180°., Bake stuffing in the baking dish for 45 minutes or until heated through and lightly browned. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving. Skim fat and thicken pan drippings for gravy if desired. Serve with chicken and stuffing.

CHICKEN, POTATOES AND OLIVES

Steps:

• finely chop the onions.
• peel and halve the potatoes.
• de-stone the olives.
• bring chicken stock to the boil.
• put potatoes, onions, olives and herbs in a deep-sided casserole dish and cover with the hot stock.
• add the juice of the lemons.
• add seasoning.
• place chicken pieces on the top (doesn't matter if they sink, but the skins will brown nicely if they rest on the potatoes).
• place in the middle of a 200c for 50 minutes or until the potatoes begin to break up.
• serve in bowls with green beans or other green veg.

ONE POT CHICKEN WITH OLIVES AND POTATOES

Steps:

• For the chicken: In a large bowl, combine the flour, salt, garlic powder, mustard, paprika and pepper; mix well. Add the chicken to the bowl, and toss gently to coat. Remove the chicken, shake off any excess flour, and set aside.
• Heat a large Dutch oven over medium-high heat, and add 3 tablespoons of the olive oil. When hot, add the chicken and cook until golden brown on one side, 3 to 5 minutes. Flip, and continue cooking on reverse side, another 2 minutes. Remove the chicken to a plate and let sit.
• For the sauce and vegetables: To the Dutch oven (still over medium-high heat), add the remaining tablespoon oil if needed. Then add the onion, garlic and salt; cook until translucent, 3 to 4 minutes. Evenly sprinkle the cumin, turmeric and cayenne over the onion mixture, and saute for an additional 1 minute. Pour in the wine, scraping up any browned bits on the bottom of the pan, and cook until the wine has reduced by half, 5 to 10 minutes. Add the chicken stock, bring to a boil, and then add the thyme, potatoes, lemon slices and lemon juice; stir gently. Cover and cook until the potatoes are easily pierced with a fork, 10 to 12 minutes. Reduce the heat to a simmer, and add the seared chicken thighs and the olives. Gently push the chicken into the sauce, so it is partially covered; cook for another 10 to 12 minutes. Adjust the salt and pepper to taste, stir in the parsley and serve.

PROVOLONE AND OLIVE STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400°F
• Lightly coat a baking sheet with sides with cooking spray.
• Combine the provolone, olives and pepper in a small bowl.
• Lightly beat the egg white with a fork in a medium bowl.
• Mix the breadcrumbs and salt in a shallow dish.
• Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side.
• Open up each breast and place one-fourth of the cheese filling in the center.
• Close the breast over the filling, pressing the edges pressing firmly together to seal.
• Repeat with remaining chicken breasts and filling.
• Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)
• In a large nonstick skillet, heat the oil over medium-high heat.
• Add chicken and cook until browned on one side, about 2 minutes.
• Transfer chicken to the prepared baking sheet, browned-side up, and bake until it is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.

SKILLET CHICKEN WITH OLIVES

Steps:

• Sprinkle chicken with rosemary, pepper and salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides., Add olives, wine and, if desired, capers. Reduce heat; simmer, covered, 2-3 minutes or until a thermometer inserted in chicken reads 170°.