Recipe Chicken with black olives from of 30-08-2007 [Updated on 28-08-2018]
Chicken with olives is a second dish that I improvised the other night for dinner, the result was satisfactory and also in this case a pretty good sauce came out. I finally got out of the "sweet phase" so today I can post this recipe for chicken with black olives :)
How to make chicken with black olives
In a wok or a large-bottomed pan, sauté the carrot, celery and onion, all cut into small pieces, in a couple of tablespoons of oil.
Make small incisions on the chicken pieces, flour with a little salt and pepper.
Brown the chicken in the vegetables for about 15 minutes, turning often.
After browning the chicken, add the broth and cook for about 30 minutes.
When almost cooked, add the pitted black olives and fresh basil.
Cook the chicken with olives for another 5 minutes, or until all the broth has thickened to form a cream, and bring to the table.
CHICKEN PETTI WITH OLIVES
Chicken breasts with olives an easy and tasty second course, chicken breasts with olives are very tender and tasty and can be prepared in just a few minutes.
Chicken breast lends itself to being cooked in many ways and this one chicken breast recipe it is really inviting because it also forms an irresistible sauce and is perfect for making the shoe with a nice piece of homemade bread.
To prepare these tender and juicy chicken breasts in a pan, you can use both green olives and black olives, or to make sure you don't miss anything you can add both. The recipe for chicken breasts is easy and is a second course of meat that will quickly solve a lunch or dinner, you can combine it with any side dish you want, I love them with baked potatoes nearby, in this way you will have a second and a side dish to lick your mustache! Very few ingredients are needed and besides being a delicious second course it is also cheap!
Let's see together how to make chicken breasts with olives!
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- Difficulty Very easy
- Very cheap cost
- Preparation time 5 minutes
- Cooking time 10 minutes
- Servings 4 people
- Cooking method Cooker
- Italian cuisine
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In the kitchen. Chicken with black olives
Ingredients for 4 people
1 Kg of already broken chicken
100 gr. of black olives
1 white onion
1 glass of white wine
1 tablespoon of wine vinegar
1 tablespoon of extra virgin olive oil
Salt and Pepper To Taste
In a saucepan, brown the thinly sliced onion with oil, and once golden add the chicken. Once the skin has taken on a golden color, blend everything with the white wine and cook over low heat for about half an hour with the lid on. Add the olives, minced garlic, rosemary and vinegar. Finish cooking for another 10 minutes, always on a low heat, but without the lid, being careful that it does not dry out excessively. Serve still hot.
Remove any residual feathers from the chicken.
In a pan, pour a drizzle of extra virgin olive oil, fry a clove of garlic and a sprig of rosemary.
Add the chicken pieces and brown over high heat with a lid for a few minutes.
Deglaze with the white wine and turn the various pieces of chicken from time to time. Season with salt and pepper, remove the rosemary and the garlic and continue cooking over low heat for at least 25 minutes with the lid slightly raised.
When the cooking liquid has thickened, add the green olives and the pitted black olives cut into rounds or left whole.
Continue cooking to flavor for about 10 minutes, stirring. The chicken should be well browned and succulent.
Serve hot, distributing the olives and the cooking sauce.
You can prepare it in advance and reheat it before serving. Once cooked and cooled, it can be frozen.
I also point out the recipe for chicken with orange, for the detailed procedure click HERE
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Ingredients for 4 people
|400 g chicken (in pieces)|
|60 g of black olives|
|2 cloves of garlic|
|1 glass of white wine|
|the juice of 1/2 lemon|
|q.s. extra virgin olive oil|
|q.s. salt and pepper|
Email the ingredients
Chicken cacciatore recipe with black olives
A classic recipe of this chicken cooked alla cacciatora that acquires a flavor capable of making a good impression on the best tables.
- a chicken of about 1.2 kg. approximately
- 300 grams of fresh or peeled tomatoes
- 1 rib of celery
- 1 carrot
- 2 sprigs of rosemary
- 3 sage leaves
- half a white onion
- half a clove of garlic
- 2 bay leaves
- a handful of black olives (or to taste)
- half a glass of dry white wine
- extra virgin olive oil
- - leave the skin
- - remove the skin with your hands from every single piece (it comes off quite well) leaving it only on the thighs and wings
Wash each piece of chicken thoroughly and then wipe off the excess water.
Now make a mixture of mince with celery, carrot, onion, garlic, sage, rosemary, basil and parsley.
Take a pan, add a little oil, add the minced meat and arrange the chicken on it.
Brown everything, add salt to taste and pour half a glass of white wine over it. Continue to cook until the wine has evaporated.
Now add the fresh tomatoes (or peeled tomatoes) cut into small pieces and the two bay leaves. Mix well, cover the pan with the lid and cook for 45 minutes over medium heat.
Almost when cooked, add the black olives to the chicken. Season with salt but not too much as the black olives are already tasty enough.
After 45 minutes, turn off the stove because your chicken cacciatore is ready to be served on the table.
Accompany with a nice red wine.
- Clean the chicken and remove the skin and excess fat. For this recipe are great thighs and thighs, which are compact and fleshy.
- Wash the spring onions, remove the rootlets, the outer layer and slice the white part to a thickness of 3-4 millimeters.
- Stone the olives and cut them in half lengthwise.
- Heat the broth.
- Take the tagine or a non-stick pan, grease it with a drizzle of oil and put it on the fire together with the peeled garlic.
- Just brown the garlic, remove it and add the chicken pieces, to brown and brown on all sides.
- Remove the chicken pieces, put them on a plate, add the remaining oil and the spring onions.
- Brown them over medium heat until they are golden brown. Add a tablespoon of broth and cook for a few minutes over medium heat.
- Raise the heat, add the chicken pieces and sprinkle them with a little cooking sauce.
- Add the olives, mix and add the broth.
- Bring to the boil again, lower the heat, add a handful of oregano, a generous grind of pepper, cover and cook for 20 minutes over low heat.
- Halfway through cooking, uncover, stir the ingredients using a wooden spoon and bring a little of the cooking juices over the chicken.
- At the end of cooking, uncover, raise the heat to thicken the bottom and continue cooking for another 5 minutes, stirring.
- Serve hot. Usually it is not necessary to add salt, because olives are very tasty, but adjust according to your personal taste.
Recipe for all seasons.
Chicken With Olives
The Chicken With Olives it is a simple dish, very tasty and inexpensive, perfect for dinner !!
You can prepare the Chicken With Olives a few hours in advance and reheat it before serving.
Here she is recipe:
Chicken With Olives
Ingredients for 4 people:
- 4 boneless chicken thighs
- 1 leek
- extra virgin olive oil
- hot pepper
- 15 black olives (from Gaeta)
- 1/2 glass of white wine
- aromas: sage, rosemary, bay leaf
- 1 clove of garlic
Remove the skin from the thighs and cut them into small pieces. In a pan put a drizzle of oil with the garlic and the herbs and let it heat up a little. Add the chicken pieces and brown them for 5 minutes on all sides, deglaze with the wine. Before the wine evaporates completely, lower the heat, add the sliced leek and 1/2 glass of water. Season with salt, add the chilli and cover the pan. Cook the chicken for about fifteen minutes, always over low heat, add the pitted and chopped olives and cook for another 5-10 minutes.
The cooking times depend on how big the chicken pieces are, if the chicken is still raw, if necessary add a little more wine with water and proceed with cooking.
As soon as the chicken is cooked, raise the heat to dry the sauce.
Serve the chicken with olives hot.
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Chicken With Olives
Cut the chicken into slices and flour it a little, then brown it in a pan. Blend the olives and capers, blend the chicken with the wine and add the pesto. Cook, cover for 5 '. Remove the lid and let the sauce dry a little. add a dash of milk to the chicken and serve.
Europeans 2021: the official anthem signed by Martin Garrix together with Bono and The Edge of U2
(LaPresse) - The announcement came a week ago, today 'We are the people' was released, the official anthem of the European football championships starting on 11 June in twelve cities of the Old Continent, signed by Martin Garrix together with Bono and The Edge by U2. The song is accompanied by a video shot in London and celebrates the collective rite of football and the return to life of the post-pandemic in a vaccinated continent, "from the streets of Dublin to Notre Dame", as the leader of the Irish band sings in the piece from pop sound but with the Irish band's trademark guitar and a splash of dance, ensured by the Dutch DJ and producer. "It was incredible to work with them, music and football bring people together," said Garrix, presenting 'We are the people'.
I added a new section, that of Salads and I decided to inaugurate it with this sooooo simple recipe! I'm not crazy about salads .. in fact I always try to put something that gives a little taste, otherwise it just doesn't go down! :) I think this will be the first of a long series .. because now we don't really talk about turning on the oven (my house is already hot on its own !!), to find a bit of coolness I have to go out (alas!: )), so in this period only ultra-fast dishes and above all FRESHIIII!
Ingredients for 2 people:
- 400 gr of chicken breast
- 10 lettuce leaves
- 10 cherry tomatoes
- 100 gr of black olives
- 5-6 basil leaves
- extra virgin olive oil
- a spoonful of butter (optional)
- balsamic vinegar
Wash the cherry tomatoes and cut them into pieces, add the chopped basil leaves, salt and olive oil.
Add the olives and mix well to flavor the tomatoes.
Cook the chicken slices with a little butter. Cut them into chunks and set aside.
Carefully wash the lettuce leaves, dry them and cut them into pieces.
Now salt the salad and add the cherry tomatoes. Finally, add the chicken breast pieces.
Mix all the ingredients and finally sprinkle with balsamic vinegar. And that's it!