Best Chicken Thighs With Olives And Basil Recipes

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CHICKEN THIGHS WITH OLIVES AND BASIL



Chicken thighs with olives and basil image

Make and share this Chicken thighs with olives and basil recipe from Food.com.

Provided by JustJanS

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
8 chicken thighs (about 1.5kg/3lbs)
1 teaspoon salt, divided
fresh ground black pepper
1 medium onion, chopped
12 cloves garlic, peeled
2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried rosemary
1/2 cup dry white wine
1/2 cup low sodium chicken broth or 1/2 cup homemade stock
1 (440 g) can tomatoes, chopped and including juice
1/3 cup pitted and halved black olives
1/3 cup chopped fresh basil

Steps:

  • Season the chicken with half the salt, and a good grinding of black pepper.
  • Heat the oil in a large, heavy based frying pan over moderately high heat.
  • Brown the chicken well on both sides, about 8 minutes in total; remove.
  • Reduce the heat to medium and and the onion and garlic; cook for about 5 minutes, until the onion starts to soften.
  • Add the rosemary and wine and bring to a simmer, scraping any brown bits from the bottom.
  • Boil for 1-2 minutes, until the wine is reduced by half.
  • Add the broth, tomatoes, olives the remaining salt and the chicken, skin side up, along with any juices.
  • Cover and simmer for about 25 minutes or until the chicken is just done.
  • Push the chicken to the side of the pan, crush the garlic with a fork and stir in the basil an another grinding of black pepper.
  • Reheat for a minute and serve.

ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES



One-Skillet Mediterranean Chicken Recipe with Tomatoes and Green Olives image

Easy Mediterranean Chicken Recipe that requires little prep, one skillet, and 15 minutes to cook! Plus, it's loaded with favorite Mediterranean flavors.

Provided by The Mediterranean Dish

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 13

4 boneless, skinless chicken breasts of equal size
2 tbsp minced garlic or garlic paste
Salt and pepper
1 tbsp dried oregano, divided
Private Reserve extra virgin olive oil
1/2 cup dry white wine
1 large lemon, juice of
1/2 cup chicken broth
1 cup finely chopped red onion
1 1/2 cup small-diced tomatoes
1/4 cup sliced green olives
Handful of fresh parsley, stems removed, chopped
Crumbled feta cheese, optional

Steps:

  • Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
  • Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
  • In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken's internal temperature should reach 165 degrees F.)
  • Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy

Nutrition Facts : Calories 135 calories, Sugar 5 g, Sodium 580.2 mg, Fat 5.8 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 12.1 g, Fiber 2.4 g, Protein 9.6 g, Cholesterol 24.9 mg

PROVENCAL CHICKEN WITH TOMATOES, OLIVES, AND BASIL



Provencal Chicken with Tomatoes, Olives, and Basil image

Serve with some crusty bread.

Provided by Janet Fletcher

Categories     Chicken     Garlic     Herb     Olive     Tomato     Sauté     Dinner     Basil     Summer     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 9

8 chicken thighs with skin and bone (about 2 1/2 pounds)
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 1/2 pounds plum tomatoes, seeded, diced (about 3 cups)
1/3 cup dry white wine
4 anchovy fillets, minced
1/3 cup Niçoise olives, pitted, or 1/3 cup Kalamata olives, pitted, halved
1/4 cup thinly sliced fresh basil leaves or purple basil leaves
1 1/2 tablespoons chopped drained capers

Steps:

  • Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over high heat. Add chicken, skin side down. Reduce heat to medium-high; cook until golden, about 5 minutes per side. Transfer chicken to platter. Pour off all but 1 1/2 tablespoons drippings. Cool skillet 2 minutes; return to low heat. Add garlic; sauté 1 minute. Add tomatoes and wine. Increase heat to medium; bring to simmer, scraping up any browned bits. Cook until tomatoes are tender, stirring occasionally, about 2 minutes.
  • Return chicken, skin side up, to skillet. Bring mixture to boil. Cover; reduce heat to medium-low. Simmer until chicken is cooked through, about 25 minutes.
  • Transfer chicken to plate. Add last 4 ingredients to sauce in skillet. Bring to boil over medium-high heat. Reduce heat; simmer until sauce thickens, about 4 minutes. Spoon sauce over chicken; serve.

GARLIC AND BASIL BAKED CHICKEN THIGHS



Garlic and Basil Baked Chicken Thighs image

Very easy recipe using chicken thighs, garlic, basil, and rosemary. Serve with rice.

Provided by scottjolened

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h25m

Yield 6

Number Of Ingredients 8

6 chicken thighs
salt and ground black pepper to taste
1 yellow onion, diced
¼ cup chopped fresh basil, or to taste
3 cloves garlic, sliced
2 teaspoons finely chopped fresh rosemary
1 ½ cups chicken broth
3 cups diced carrots

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Arrange chicken thighs in a roasting pan; season with salt and pepper. Scatter onion over and around chicken. Top chicken with basil, garlic, and rosemary. Pour chicken broth into pan and evenly distribute carrots around the chicken. Cover pan with aluminum foil.
  • Cook in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove aluminum foil and continue cooking until chicken is browned, 10 to 15 more minutes.

Nutrition Facts : Calories 234 calories, Carbohydrate 10.5 g, Cholesterol 71 mg, Fat 12.1 g, Fiber 2.6 g, Protein 20.3 g, SaturatedFat 3.4 g, Sodium 112.2 mg, Sugar 4.8 g

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