Best Olive And Lemon Chicken Recipes
LEMON AND OLIVE CHICKEN
It takes just a few minutes more to make a big batch of this Mediterranean-style chicken than it does to prepare a small one. Eat half now; freeze the rest.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Sprinkle chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. In two batches, sear chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer chicken to a plate.
- Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add remaining 1 tablespoon oil. Add onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce heat, and simmer for 10 minutes.
- Put chicken on top of vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, and simmer until chicken is just cooked through, about 15 minutes.
Nutrition Facts : Calories 303 g, Fat 16 g, Protein 34 g
PROVENCAL LEMON AND OLIVE CHICKEN
Steps:
- 1 Place onion in crock pot. Arrange chicken thighs over onion. Place lemon slice on each thigh. Add olives, brine, herbs de Provence, bay leaf, salt and pepper. Slowly pour in chicken broth. 2 Cover; cook on LOW 5-6 hours or on HIGH 3-3 1/2 hours or until chicken is tender. Stir in parsley before serving.
CHICKEN, OLIVE AND LEMON TANGINE
This is another find from the Weekly Times, a paper I love, and also another wonderful recipe from Jeremy Vincent. I am noting some of Jeremy's suggestions and Tips as written-- If you haven't got a tagine, a saucepan or lidded casserole will suffice. The recipe method below utilises a saucepan or casserole for the cooking. If you are using a tagine, prepare the chicken to the browned stage in the saucepan, remove it from the saucepan and cook the onion and spice as below. Instead of returning the ingredients back to the saucepan with the stock, arrange (optional) sliced potato on the base of your tagine, then the chicken around the centre on top of the potato slices. Pour the onion and spiced stock over the chicken, scatter with the olives and dot with the butter and pieces of lemon before topping with the tagine lid and baking. Save the coriander and parsley for scattering on top when the dish is cooked. TIPS WITH A TAGINE The tagine doubles as both a cooking vessel and serving dish which holds the food warm. Since you won't be stirring during the cooking, take care how you arrange or layer ingredients for a beautiful table presentation. Oil is essential to tagine cooking; don't be overly cautious in using it or you'll end up with watery sauce or possibly scorched ingredients. In most recipes for 4 to 6 people, you'll need between a 1/4 to a 1/3 cup of oil (sometimes part butter), which will mix with cooking liquids to make ample sauce for scooping up with bread. Choose olive oil for the best flavour. Try not to interrupt the cooking by frequently lifting the lid to check on the food; that's best left for adding ingredients or to check on the level of liquids toward the end of cooking.
Provided by Tisme
Categories Chicken
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- See notes in Recipe Description above.
- Heat the oven to 180°C Heat the oil in a large lidded casserole or saucepan oven over medium-high heat. Season the chicken with salt and pepper; add to the saucepan and cook, turning, until browned, 12 to 15 minutes.
- Transfer the chicken to a plate. Add the onions to the saucepan; cook until golden, 10 to 12 minutes. Add the spices; cook for 2 minutes. Return the chicken to the saucepan with the stock and bring the liquid to a boil. Transfer the saucepan or casserole to the oven, and bake the chicken, covered, until tender, 35 to 40 minutes. Stir in the olives, butter, parsley, coriander and lemons into the saucepan, and cook for 6 minutes. Serve with rice or flatbread.
EVERYDAY FOOD LEMON AND OLIVE CHICKEN
A yummy-looking recipe from Martha Stewart's new Everyday Food magazine. I havent tried it, but if anyone does, let me know how it turns out. Cook time includes prep time. 303 calories 15g of fat 34.3g protein 7g carbs per serving
Provided by CookbookCarrie
Categories Chicken
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle the chicken with 1 tsp.
- each salt and pepper.
- In a large skillet, heat 2 Tbsp.
- of the olive oil over medium heat.
- In two batches, sear the chiken, skin side first, until golden brown, about 3 minutes on each side.
- Transfer the chicken to a plate.
- Cut the lemons in half lengthwise and then into thin slices crosswise.
- If the skillet is dry, add the remaining 1 Tbsp.
- oil.
- Add the onions and garlic and cook over medium heat until soft but not brown, about 3 minutes.
- Stir in lemon slices, olives, stock, and 2 cups water.
- Bring to a boil, reduce the heat, and simmer for 10 minutes.
- Put the chicken on top of the vegetables, pour in any accumulated juices from the plate, sprinkle with thyme and crushed red pepper.
- Cover and simmer until the chicken is just cooked through, about 15 minutes.
Nutrition Facts : Calories 233.5, Fat 15.2, SaturatedFat 3.2, Cholesterol 48.2, Sodium 394.8, Carbohydrate 7.3, Fiber 1.5, Sugar 2.6, Protein 17.4
OLIVE AND LEMON CHICKEN
I cut this from a magazine about 10 years ago and still make it frequently. People always love it and ask for the recipe. The honey is a very important step to finish it off.
Provided by Amanda in Adelaide
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Chop 2/3 olives and set aside.
- Heat oil and 1/2 butter in a wide pan and cook chicken until browned.
- Add the stock and water.
- Then add the chopped olives, lemon slices and mixed herbs.
- Cover and simmer gently for 20 minutes or until chicken is cooked through.
- Transfer chicken from pan and keep warm.
- Add parsley and remaining whole olives to pan.
- Bring to boil and boil sauce until reduced by half.
- Cut the butter into small pieces and whisk into the sauce.
- Stir in the honey and season to taste with pepper.
- Pour sauce over chicken to serve.
Nutrition Facts : Calories 2249.3, Fat 161.6, SaturatedFat 47.9, Cholesterol 718.5, Sodium 1241.8, Carbohydrate 19.8, Fiber 4.2, Sugar 9.6, Protein 173.9
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