CHICKEN STEW WITH BLACK OLIVES- A ROMANIAN VERSION OF CHICKEN CACCIATORE
This recipe of chicken stew with black olives is a Romanian recipe that originally is made with rabbit meat. It might remind you of the Italian chicken cacciatore recipes. As rabbit meat might not be available everywhere, chicken is the next option in terms of keeping the flavors intact.
Provided by The Bossy Kitchen
Categories Entrees
Time 1h40m
Number Of Ingredients 12
Steps:
- Season chicken with salt, pepper.
- Place a heavy pan on the stove on medium heat and drizzle it with oil.
- If you use chicken parts with the skin on, place chicken skin side down and do not move it until it reaches a deep golden brown and it's easy to turn. Flip the chicken on the other side and brown it as well. Remove the chicken and set aside.
- Add to the pan the chopped onion.
- Saute the onion until becomes translucid and develops flavor. Add the water(or chicken broth) and lower the heat to medium low. Return the meat to the pan and let it simmer until the chicken is tender.
- Meanwhile. preheat oven to 350F/180C.(We will finish the stew in the oven later)
- Add to the pan the olives, bay leaves, thyme, black peppercorns and the slices of lemon and continue to simmer everything for few more minutes.
- Meanwhile, mix together tomato paste, wine and mustard.
- Pour the mixture over the chicken.
- Season with salt and pepper(We did not add salt at the beginning, because the olives are already salty).
- Place the pan in the oven and bake it for about 20 minutes, so the tomato sauce forms. It is ready when you see the oil rising on top of the sauce. If you feel that the sauce is too thick, a little bit of water or broth can be added.
- This stew, originally, is served cold as a main dish(great in summer) but can be served also warm.
- Serve it with rustic bread to dip in the sauce.
Nutrition Facts : Calories 593 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 191 milligrams cholesterol, Fat 37 grams fat, Fiber 3 grams fiber, Protein 48 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 484 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
GRILLED CHICKEN WITH OLIVE PURéE
Categories Chicken Olive Poultry Marinate Low Carb Quick & Easy Spring Summer Grill/Barbecue Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 4
Steps:
- Puree olives with 2 tablespoons olive oil in processor. Gently slide hand under skin of chicken breasts to loosen, forming pocket and keeping skin attached. Spread 1 1/2 tablespoons olive puree under skin of each chicken breast. Fasten skin with toothpicks to hold olive filling in place. Brush chicken breasts with 1 tablespoon olive oil and sprinkle with minced rosemary. Place chicken breasts in shallow dish. Cover and refrigerate for at least 3 hours or overnight.
- Prepare barbecue (medium-high heat). Season chicken with salt and pepper. Grill chicken until golden and cooked through, turning frequently and brushing chicken with more olive oil if necessary to prevent sticking, about 20 minutes.
ROAST CHICKEN WITH BLACK OLIVES
Provided by Colette Rossant
Categories dinner, roasts, main course
Time 2h
Yield Six to eight servings
Number Of Ingredients 8
Steps:
- Remove the pieces of fat inside the chicken. Place the fat with the chicken's liver, the marjoram, tarragon, black olives and brandy in a food processor. Process until all the ingredients are pureed. Remove to a bowl; add salt and pepper to taste.
- Wipe the chicken inside and out with a paper towel. With your fingers, separate the breast skin from the meat. Spoon some of the fat mixture under the breast skin.
- Place the chicken in a roasting pan. Sprinkle it with salt and pepper and then brush it with the soy sauce. Add three cups of water to the pan and bake in a 375-degree oven for one and one-half hours or until the juices run clear when the thigh is pierced with a fork.
- Remove the chicken from the baking pan. Carve the chicken and arrange the pieces on a serving platter. Garnish with parsley sprigs. Pour the cooking liquid in a gravy boat and serve along with the chicken.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 8 grams, Sodium 519 milligrams, Sugar 0 grams
ROAST CHICKEN WITH BLACK OLIVES
Provided by Isabella DeFazio
Categories Chicken Olive Roast Bon Appétit
Yield Serves 2 to 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Combine garlic, sage and pepper in small bowl. Brush chicken with oil. Sprinkle with garlic mixture. Place in baking pan. Bake chicken 30 minutes. Reduce oven temperature to 325°F. Add olives to pan. Pour wine over chicken. Continue baking until juices run clear when chicken is pierced in thickest part of thigh and legs can be moved easily, basting chicken with pan juices, about 40 minutes. Transfer chicken to platter. Surround with olives using slotted spoon. Degrease pan juices. Pour juices over chicken and serve.
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