Best Chicken With White Wine And Olives Recipes

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.

SAUTéED CHICKEN WITH GREEN OLIVES AND WHITE WINE

Steps:

• Put oil in a deep skillet or casserole, preferably nonstick. Turn heat to medium-high. When oil is hot, add chicken, skin side down, and brown it well, rotating and turning pieces as necessary, about 10 to 15 minutes. Season with salt and pepper.
• With chicken skin side up, add wine and olives. Adjust heat so mixture simmers vigorously, 10 to 15 minutes.
• When chicken is almost done, place sliced lemon on it, and cook 2 to 3 minutes more. Arrange chicken and lemon on a platter, and stir walnuts into sauce. Taste, and adjust seasoning, then spoon sauce over chicken. Sprinkle with parsley, and serve.

WHITE WINE GARLIC CHICKEN

Steps:

• Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm., Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken.

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°.

CHICKEN WITH OLIVES AND WHITE WINE SAUCE

Steps:

• Remove the skin from all chicken and wash well.
• Pat chicken dry and sprinkle with salt and pepper.
• Heat chilli oil in the pot. If you do not have chilli oil, you can make some easily. You will need to take olive oil and heat it up (do not burn it!). Add lots of red pepper flakes and let it simmer (without burning the flakes)for about 5 minutes. Once the mixture is cool, that's chilli oil.
• Add the chicken to the pot with the meatiest parts on the bottom.
• Brown the chicken for about 10-12 minutes, making sure it doesn't stick to the pot or burn. Turn over if necessary. You may add more chilli oil if you think it's required.
• Add the chopped capers, garlic, olives and parsley to the pot. If you'd like extra sauce and olives or capers in this recipe, you can add them freely. I usually add lots of olives, so that everyone gets a huge scoope of them on their chicken.
• Add the white wine to the pot. If you don't think there's enough sauce for your meal, then add extra white wine.
• Stir a bit so that everything is nicely mixed.
• Cover the pot and allow the chicken to fully cook in the boiling white wine sauce.
• Serve hot. Nice sides are rice, pasta or salad.

CHICKEN WITH WHITE WINE AND OLIVES

Steps:

• Preheat oven to 400 degrees.
• Rinse chicken pieces and pat dry with paper towels. Sprinkle with salt and pepper. Heat oil and butter in a large skillet over medium-high heat. Add chicken and brown on both sides, about 3-5 minutes per side. Remove chicken from skillet and transfer to a 9 x 13 baking dish.
• Add shallots and garlic cloves to skillet and saute 1 to 2 minutes. Add wine, scraping up any brown bits from the pan. Add minced garlic, herbs and olives and simmer for 5 minutes. Add tomatoes and simmer for 1 to 2 minutes more. Pour wine mixture over chicken and cover with foil.
• Bake at 400 degrees for 35-40 minutes, turning chicken once.

BRAISED CHICKEN WITH GARLIC AND WHITE WINE

Steps:

• Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
• Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
• Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.

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.

ROAST CHICKEN WITH PANCETTA AND OLIVES

Steps:

• Preheat oven to 450°F with rack in middle.
• Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 teaspoon pepper, rubbing mixture into chicken.
• Arrange chicken, skin side up, in 1 layer in a 17-by 11-inch 4-sided sheet pan. Scatter garlic and pancetta on top and roast until chicken begins to brown, about 20 minutes. Drizzle wine over chicken and roast 8 minutes more. Scatter olives over chicken and roast until skin is golden brown and chicken is cooked through, 15 to 20 minutes more. Let stand 10 minutes.