Chicken with olives and tomato recipe
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- Meat and poultry
- Cuts of chicken
- Chicken breast
A flavourful and filling combination of chicken, tomatoes and olives. Enjoy this Mediterranean twist dish with rice or pasta for a complete meal.
London, England, UK
1 person made this
- 5 fingerling potatoes, unpeeled
- oil, as needed for cooking
- 1 chicken breast fillet, cut in strips
- 1 leek, thinly sliced
- 4 garlic cloves, minced
- 6 medium tomatoes, peeled
- 250ml chicken stock
- 2 carrots, peeled and sliced
- 1 bay leaf
- 1 tablespoon tomato purée
- salt and pepper, to taste
- 2 tablespoons black pitted olives, stoned and sliced
- chopped fresh parsley, to garnish
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Bring a saucepan of water to the boil and cook potatoes for 10 to 15 minutes until they are tender. Drain and set aside.
- Meanwhile, in a frying pan or casserole dish, heat the oil and fry the chicken on all sides until browned. Remove from the pan and set aside.
- In the same frying pan cook and stir leek and garlic, until leek starts to soften. Add tomatoes and chicken stock and stir well. Add carrots, bay leaf and tomato purée and season with salt and pepper. Stir well and bring to a simmer. Return the chicken to the pan and simmer for about 15 minutes, until vegetables are soft and chicken is tender.
- When ready to serve, add the potatoes to the stew followed by the olives then season and sprinkle with fresh parsley to serve.
Fingerling potatoes may not be available in your local shops. These small potatoes are elongated and fully mature when harvested, unlike new potatoes which are similar in size. If you are unable to find fingerling potatoes, the potato variety Pink Fir Apple, would work well in this recipe.
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- 4 boneless chicken breast halves with skin
- salt and ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 2 teaspoons herbes de Provence
- 2 tablespoons olive oil
- ¼ cup sliced shallots
- ½ cup pitted and sliced green olives
- ½ cup brine-cured pitted olives, such as Kalamata, halved lengthwise and brine reserved
- 1 cup chicken broth
- 1 lemon, zested and juiced
- ½ teaspoon cumin
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons cold butter, cut into four pieces
Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up rest for 10 minutes.
Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes transfer to a plate.
Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
Pour the chicken broth into the skillet bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.
Chicken with tomato & olives
Finely chop the stalks from a 20g pack basil and shred most of the leaves. Heat 2 tbsp oil in a medium frying pan, then soften 2 thinly sliced garlic cloves and the basil stalks for 3 mins.
Tip in 2 x 400g cans cherry tomatoes, 1 tsp sugar and the shredded basil. Bring to a boil, then simmer for 15 mins until reduced and saucy. Season. Add a handful olives, the sliced meat from a whole cooked chicken and any juices. Gently stir. Simmer for 2 mins, scatter with basil leaves, then serve with crusty bread.
FRAGRANT CHICKEN WITH HOUMOUS & FLATBREAD
Gently warm 2 tbsp olive oil in a pan. Add ½ tsp cumin and 1 crushed garlic clove. Let them sizzle until fragrant, then remove from the heat. Squeeze in juice 1 lemon, then tip over the shredded meat from a whole cooked chicken and any juices. Set aside for 10 mins. Chop a 20g bunch each mint and flat-leaf parsley, then stir through with seasoning. Serve on warmed flatbreads, with houmous, sliced gherkins, red onion and pickled chillies.
USING UP COOKED CHICKEN: HOISIN CHICKEN WRAPS
Warm 4 flour tortillas in the microwave for 30 secs. Halve, deseed and thinly slice ½ a cucumber, then put on a plate with 4 shredded spring onions and 100g shredded cooked chicken meat, in piles. Spread some hoisin sauce over each tortilla, stuff with chicken, spring onions and cucumber, then wrap and enjoy.
- 2 skinless, boneless chicken breast halves
- 3 plum tomatoes, seeded and chopped
- ½ cup black olives, halved
- 2 tablespoons chopped fresh rosemary
- 6 cloves garlic, pressed
- 4 tablespoons olive oil
- ½ (750 milliliter) bottle dry white wine
Place chicken breasts between 2 sheets of plastic wrap. Using a meat tenderizing hammer, pound each breast to about 1/2 inch thick.
In a large skillet, heat olive oil over medium heat. Briefly cook chicken breasts in oil, turning to lightly brown both sides. Add garlic and rosemary, and continue cooking until garlic is soft. Pour wine into pan, and cover pan with lid. Bring to a boil, and simmer for about 5 minutes.
Add tomatoes and olives to the pan continue cooking, covered, for approximately 10 minutes
- 8 (3-ounce) skinless, boneless chicken thighs
- ⅛ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 ½ teaspoons olive oil
- 3 garlic cloves, minced
- ¾ cup chopped onion
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, un-drained
- ⅓ cup merlot or other dry red wine
- ⅓ cup pitted kalamata olives, chopped
- ¼ cup chopped fresh basil
- ¼ teaspoon freshly ground black pepper
Sprinkle chicken evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Heat oil in large nonstick skillet over medium-high heat. Add chicken cook 3 to 4 minutes on each side or until browned. Remove chicken from pan keep warm.
. Add garlic and onion to pan, and sauté 2 minutes. Stir in tomatoes and wine bring to a simmer. Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 12 minutes or until chicken is done. Remove chicken from pan, and keep warm. Continue to simmer tomato mixture, uncovered, 5 minutes. Stir in olives, basil, and 1/4 teaspoon pepper.
Reduced Crushed Red Pepper to 1 teaspoon and it was still too spicy for our taste. Otherwise followed the recipie to a tee and found it was OK but I have other sauces that far exceed the taste of this sauce. Just saying!
This is a good recipe but, although it indicates two thighs = one serving, the calories are calculated for only one. Actual calories = 440.
This recipe was wonderful, my family enjoyed it very much. So many slow cooker recipes require additional cooking in a pan to produce a nice sauce, but not this one. After putting the thighs on a platter, I used a slotted spoon to put the tomatoes and olives in a serving bowl. We all ladled the tomatoes over our chicken and mashed potatoes.
So delicious and easy! The chicken was juicy and so soft it could be cut with a fork. Recommend putting over chopped potatoes sauted with jalepeno peppers and Sazon seasoning for an added kick.
Easy and excellent, with rich flavor! Highly recommended. Per other reviewers, I halved the red pepper and doubled the olives. I used boneless thighs and cooked it on low for 6 hours. Perfection! I would definitely serve this at a dinner party or a Sunday meal.
I made this for a potluck. Delicious! I added the tomato paste in the pan with the wine instead of directly on the crockpot and I added capers. I set to crockpot on low instead of high, and cooked for 6 hours. The sauce was so rich and lovely. I will definitely make this again.
I just put this into the crock pot - not difficult to put together. Smells amazing. Will serve with french bread, steamed zucchini and a salad. I am going to add artichokes with the olives and probably put it over pasta. I bought the olives from the olive bar at the grocery so not as pricey. I like the notes from others and have reduced the red pepper as my grandchildren are eating with us tonight and don't care for the spicy aspect. Will update my post after dinner :)
Totally tasty and fun to make. Went crazy and sauteed white and red onions with mushrooms in coconut oil, garlic powder, black pepper, chili powder, and white wine (lots). I like it spicy but honey does not so no crushed red peppers. Added capers and black olives with some yellow and zucchini squash that weren't going to last much longer in fridge. Those went in for the last hour only. I will probably freeze some for down the road when that busy day comes around. Also got liberal with the white wine and let it cook. Plenty of sauce. ) Also skipped salt.
I shook my thighs in flour, salt and pepper and browned well. Sauted onions and 3 clove of smashed garlic and fresh mushrooms then added tomato paste to bloom the paste- added chicken, and the rest of the ingredients.I cooked on top of the stove. I went easy on crushed peppers due to personal taste. There was not much flavor so I had to add much more seasoning Italian seasoning, oregano, marjoram and 1/2 cup of crushed tomatoes with chipotle and a splash of soy sauce. It is better if it sits overnight
This is a go-to slow cooker recipe for me. Great as outlined in recipe, but sometimes also chopped onions (sautéd in with garlic and added at front end). Typically serve over egg noodles and with sautéd green beans or roasted brussel sprouts.
I've made this several times and it is excellent! Rich taste and very easy. I have done this both in the slow cooker and on the stove top, and it works well both ways.
Super simple and tasty recipe. Loved the red pepper flakes and kalamata olives. Added in extras from the fridge: mushrooms, zucchini, etc. with a little browning in pan and didn't drain fire roasted tomatoes - plenty of sauce.
Made recipe exactly as written and was excellent. When my kids make a point to tell me it was good, I know it's a winner!
Great recipe! I added mushrooms and substituted regular black olives as that was what I had in my pantry. I will say that it was quite spicy, though. I'll make it again and cut the crushed red pepper back to 1-1 1/2 tsps
I like to cook this as directed for the 4 hours (or on low overnight for 8 hours). I then refrigerate it all day or overnight (pending upon when I cooked it), skim off some of the fat, then reheat, finish the directions and add in artichoke hearts. I serve with grilled zucchini and its great.
Excellent slow cooker recipe. Added a few more vegetables in with the sauteed garlic, chopped onion, celery and a few quartered mushrooms were what I had on hand. Reduced the pepper flakes to 1 tsp since so many reviewers mentioned it was too spicy and also cooked on low for 7 hours or so. Very tasty.
Good solid dish, but I would not serve for a special occasion.
Great light recipe. On the tip of other reviewers, I added chipotle powder and capers. Cooked in the crock pot for 5.5 hours on low. I had two packages of thighs from Costco, which a pretty big so I doubled the recipe. Served with Yellow Rice. Wonderful dish, one I will definitely make again.
It ended up cooking for an extra 45 minutes because I was late getting home. When I went to pull the chicken out, it literally fell apart. Since I was serving it with pasta anyways, I mixed it up really well to shred the chicken & served it as a chicken spaghetti type. Not what I was expecting but still turned out pretty good. Only change, I left out the olives.
More kalamatas, less hot pepper! I made this just as written, with red wine instead of white. Very tasty! Served over orzo. Don't skimp on the good olives!
Very delish! Everything tasted awesome together. The kalamata olives blended great with the sauce and the tomatoes and the chicken. Just perfect. So glad I found this recipe :) Will definitely cook this again and keep the recipe in my treasured recipe collection booklet :) I ate it with steamed broccoli's and white rice :) DELISH!
Made this recipe last night with a couple of tweaks and it was great! Didn't have chopped tomatoes on hand so used crushed which is more like sauce. Also added one pureed anchovy to the sauce. I didn't have 4 hours to wait using a slow cooker so I just put everything in a heavy baking dish and baked in the oven at 350 for 1.5 hours. The tomato sauce caramelized and reduced so well and the final product was delicious! Definitely use the capers and don't be afraid to double or triple the garlic and increase the olives. :) OH, and since my husband and I are on a low carb diet, I served it over mashed cauliflower - perfect!
Thank you myrecipes. I have been searching everywhere for this recipe. I have made it several times in the past and it is a sure-fire hit with my friends and family. Try it over couscous.
I made this last night for dinner and i was very impressed by this dish! The flavor was amazing and a nice change of pace to what i usually cook. The only thing i noticed was after 4 hours on high my chicken was so tender it fell apart and when i say apart i mean it looked like i shredded it. so maybe next time i wont leave it in there for the full time. But overall amazing taste and i will be adding this to my recipe book for sure!!
HOLY CRAP this is spicy. I had my boyfriend make it while I was at work but forgot to tell him to not use so much of the red pepper flakes. Other than that, it is delicious! I'm sad it came out so hot. will try it again with less of the red pepper.
Super easy and delicious! Could use a bit more seasoning if serving alone. It's a great way to make chicken for use in other recipes and the tomato sauce it makes is good too.
Really great - both on the first night, as leftovers a day later, and as frozen leftovers (which my husband thawed, heated and had over baked potato). I only used 1.5 tsp red pepper and that was plenty for us. And I included a bit of the olive brine with the olives (and used a bit more olives than called for based on other reviews). The kalamata olives really added to the flavor - would not skip them or substitute! As noted by another reviewer, may try adding artichoke hearts next time. A keeper!
Really great recipe. I don't usually eat chicken thighs, but have made this with both breasts and thighs and it is far better with the thighs.
One of my favorite "prep it & forget it" recipes. I usually make this on Sunday night and the leftovers work for another night during the week for a quick dinner. It warms up in the microwave exactly like it tasted the first night I made it (a key for those of us who usually don't care for leftovers). Don't forget the fresh parsley sprinkled on top it really adds freshness to a dish with mostly pantry stocked items. If you want a little more flavor, use the Italian (low sodium) diced tomatoes for your stock, throw in a few more kalamata olives and I usually add slightly more than required white wine (whatever we have on hand / open) in this dish for more complexity. Solid dish all around nothing truly fancy or upscale about this dish, but good flavors & a snap to prepare!
The first time I made this I didn't read the part about draining the tomatoes. I loved it! The next time I made it I did read those instructions and drained the tomatoes. it wasn't nearly as good so I'll be deleting that part of the recipe. I also used boneless, skinless chicken thighs and added more olives and the capers. I served it over spaghetti and it was delicious! It is definitely a recipe I'll make on a regular basis!
I liked this recipe, the chicken was very tender and it had a nice spice level (I used 2 tsps of crushed red pepper). It does need more olives though, and I shortened the cooking time since I think my slow cooker runs hot, it was done 1/2 hour early.
This is an amazing recipe!! Very rich and full of flavor. I have made this several times and the only thing I do differently is that I dredge the chicken in flour and brown it before adding it to the slow cooker. Simply amazing!!
very flavorful. i used chicken breasts, and they were great- so tender from the slow cooker. i served over gemelli pasta. everyone in the family liked it. that rarely seems to happen!
My husband loved it so much and so did I. Very simple and cheap. I made some changes: seasoned the thighs with curry, smoked paprika, salt, pepper and cummin. Added onions and mushrooms too. Very delicious.
This was good, but not amazing. We enjoyed it but I probably won't make it again.
Delicious and easy. I halved it for our small family but I can see how well this would work for company. I kept it spicy with more than half the amount of crushed red pepper and I'd definitely tone that down for company. Served over couscous to sop up the tasty sauce. I did add the capers. Delicious melding of flavors. And thigh meat, which I normally don't enjoy. It was good.
I made this last night and my family liked it alot. I didn't have any red pepper flakes, so just used some tobasco and it was fine. We don't like real spicy, though. Served it over rice. The sauce was very thin, but good. I would make this again.
I invited my parents over for dinner and I wanted to cook them something new to try, but also something that wasn't too far out of their comfort zone. It turned out great! I read all the reviews and they were very helpful in making this dinner a success. I only used about 1 tsp of the crushed red pepper for fear of it being too spicy for my parents, but when i make it again i will probably try for a little more. I also took other suggestions of using capers which blend in nicely with all the flavors. I definitely agree that the calamata olives really give this dish flavor so be generous with how much you throw in. I served mine with orzo pasta, caesar salad, and some french bread. A great dinner was had by all! This is a great fall/winter weekend meal!
So good on a cold fall night! Made this for my husband's family, and everyone loved it, from the 1 year old to the grandparents! Very hearty, and the olives make the dish. I served it over orzo and with a fruity green salad.
So simple to make â everyone I make this for loves it. The red pepper (I didnât use as much as it recommends â about half or less) and kalamata give this recipe so much flavor. I use petite diced tomatoes, and chicken stock instead of the wine and this comes out great. I always serve over brown rice and with corn. Anyone can make this â itâs super easy â perfect for a cold fall/winter day!
this recipe sounded too easy to be very good. but it exceeded my expectations. like others, I used much less red pepper. I don't have a crock pot - so simmered in a le crueset dutch oven - the results were awesome! Great flavor- and used the kalamata olives even though they were more expensive--makes a HUGE difference. Will use with guests next time.
Very easy recipe. I made a couple modification which was chipolte crushed red pepper instead of regular. I also added carrots and onions to make a full meal. I served over a parsnip puree I had made. I also used boneless thighs because I had them and cut the cooking time to 2 1/2 hrs. Delicious.
Made this dish for company on a cold snowy day and everyone loved it! It was really simple to put together but I would cut back on the crushed red peppers next time and add more olives at the end. I served it over orzo with sauteed mushrooms & onions and a salad. Will definitely make this again!
Wow! I was skeptical since the recipe was so simple. chicken, tomatoes, garlic, and wine. but sometimes the simple things are most delicious and this is definitely the case with this dish. I will be making this many times in the future!! 100% agreed on using BONE-IN skinless thighs. Do not be tempted to add extra wine or oil in the beginning. the chicken will add plenty of moisture.
LOVE THIS! Make it every other week. Do not skimp. Buy the olives the recipe calls for. It makes the dish!
Sure this would have been better if I had read the directions with my glasses on! Didn't drain the tomatoes, so had LOTS more sauce than anticipated. actually, DH loved it that way, so maybe it was meant to be. Used skinless, bone-in thighs as directed, added 1/2 lb sliced mushrooms near the end and added capers with olives and full 2 tsp of pepper flakes. Served over grilled polenta slices. Had planned to serve with a salad, but with all that sauce, no where to put it on the plate! Kind of a nice twist on caccatorie (sp?) and easy to do.
this is one of my "to to" receipes! it's perfect every time and i've not had one person not love it!
LOVED this recipe. I used the bone-in thighs and cooked on high 3 1/2 hours (I have a large crock pot and it was startinga to burn a bit). My family loves spice, so I used 2 1/2 t red pepper and it was perfect. Since I'm counting calories, I served mine over white rice and the family's over noodles with olive oil. I like the idea of maybe adding artichoke hearts next time, but it was really quite good just with the parsley and kalamatas. Kalamatas are so worth the splurge and they keep forever for other great Cooking Light recipes!
This was my initiation recipe using a slow cooker and it came out far better than expected. I used boneless, skinless thighs and was surprised at how tender the chicken came out. The only change I would make is to lessen the amount of crushed red pepper used - I will use about 1/3 of the amount next time as my dinner guests even said it was quite spicy. I served this with orzo and a spinach salad. Definitely a keeper!
Great recipe. My whole family loved it. I served it over egg noodles but I liked the suggestions of pasta and orzo. I prepared it exactly as directed but ommitted the crushed red pepper and added a little salt. Delicious! Definitely a keeper.
I made this recipe when my father in law came over, and he's still talking about it. I served it with whole wheat egg noodles and salad. It is a bit on the spicy side, but we like that. Our slow cooker always cooks things a little fast, so this only took about 3.5 hours and it was excellent. Kalamatas are a little pricy, but the flavor is unparalleled, and the rest of this dish is pretty affordable so splurge! I will definitely be making this again soon.
Yet again, I just CANNOT bring myself to shell out $4 for a jar of loves, so I used jumbo California olives. You couldn't really taste them. I'm sure if you used kalamata or oil cured olives, you would. So, the recipe calls for 2-3 teaspoons of crushed red pepper. Yeah, don't do that unless you like it really spicy. I used 1 teaspoon and it had enough heat for the both of us. I used fire roasted tomatoes. I just love those things. I browned the chicken when I was getting breakfast and lunch ready, added the tomatoes, paste, and garlic to the crock pot (yes, I forgot to saute the garlic) and the olives that chopped in the mini cuisi. Once the chicken was browned, I put it on top and then stirred it all together. It was really tasty and fairly easy to cook. Mose of the ingredients are basic pantry items, so you could whip this up easily. We served it over angel hair and had a Caesar salad to finish up the meal.
After patting your livers dry and salting them with a sprinkling of salt, heat up a large skillet over medium-high heat. Add extra virgin olive oil to the skillet and saute the livers. Let the livers stay on one side for about 5 minutes or until they are golden brown. Flip livers over.
Add onions, garlic, and tomatoes to the skillet and mix with the livers. In 5 minutes, add stock, anchovies, tomato paste, vinegar, brown sugar, olives, black pepper, and crushed red pepper. Turn heat up to high and let boil for 5-7 minutes until livers are firm but delicate. Vegetables will maintain a slight crunchiness, so if you like your vegetables a little softer, cook for 7-10 minutes.
Take off the heat and serve over orzo, linguine, mashed potatoes, or just eat by itself. It will be a saucy treat, high in Iron!
Chicken with Olives, Tomato and Basil
Here’s a one skillet quick chicken recipe with fresh ingredients that infuse the chicken with incredible flavor. Best if use Kalamata olives and fresh basil.
Italian (flat leaf) parsley has more flavor than curly parsley and is better for cooking.
Total Time under 30 minutes
Recipe Course main course
Dietary Consideration egg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free
Taste and Texture herby, juicy, salty, savory
- 1½ pounds boneless skinless chicken breasts (pounded thin if desired)
- 1 teaspoon paprika
- Salt and pepper to taste
- ¼ cup lemon juice
- ¼ cup chopped onion
- 1 teaspoon minced garlic
- 1 pint grape tomatoes , halved
- 1/3 cup sliced Kalamata olives
- ¼ cup chopped fresh basil or 1 tablespoon dried basil leaves
- 1/3 cup chopped Italian parsley
Sprinkle chicken with paprika, salt and pepper drizzle with lemon juice.
In large nonstick skillet over medium heat, coated with nonstick cooking spray, cook chicken on each side until chicken is golden, about 3-5 minutes each side.
Add onion, garlic, tomatoes and olives, cooking for several minutes or until tomatoes begin to soften. Sprinkle with basil and parsley before serving.
Petti di pollo al forno con pomodorini Tray-baked Chicken with Tomatoes and Olives
Are you looking for a delicious chicken recipe with a difference? If you are, you’ve found it! Here’s my tray-baked chicken with tomatoes and olives for you to enjoy.
Tray-bakes are the perfect way of cooking for a family. They’re quick and easy to prepare, and you can be inventive with flavours.
- 4 chicken breasts, skin on
- 250g cherry tomatoes on the vine, cut into small bunches
- 6 garlic cloves, unpeeled
- 4 fresh rosemary sprigs
- 2–3 tablespoons olive oil
- 8 slices pancetta
- 100g pitted black olives
- to taste salt and black pepper
- to garnish fresh basil leaves
Found in These Books
Feast your eyes on the finest tray-baked chicken with tomatoes and olives! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
Preheat the oven to 180ºC/gas mark 4.
Place the chicken breasts in a roasting tray and add the bunches of cherry tomatoes. Bash the garlic cloves in their skin and place in the tray along with the rosemary. Drizzle everything with olive oil and season with salt and pepper.
Pop everything into the oven for 10 minutes, then drape the pancetta slices over the chicken and scatter in the olives. Bake for another 15 minutes, then set aside to rest for 5 minutes.
Put each chicken breast on a plate with some tomatoes, olives, garlic and juices. Sprinkle with the basil leaves and serve.
Once you’re done, simply sit back and enjoy your tray-baked chicken with tomatoes and olives and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.
Baked chicken with tomatoes, olives and capers recipe (variations for GF and vegan!)
I just finished teaching this recipe in my March classes and it was a huge hit! I don’t even like chicken and I seemed to always be looking for a bite at the end of class. I had so many requests to post this recipe that I had to oblige, even though the images aren’t totally the best. I think this would be perfectly appropriate to prepare for Passover, with one minor adjustment. And it’s a great recipe to adapt as cherry tomatoes and beefsteak tomatoes become available.
The recipe is basically a braise, but the chicken is cooked uncovered for most of the time, which is why I call it Baked Chicken, versus Braised Chicken. But the formula is still very much the same — browning the meat first to create flavor and color, sauteing onions, deglazing, putting meat back in and baking in the oven until cooked through. Once you understand the steps, you can start making up your own recipe or adapting recipes like this one with other ingredients or flavors.
I personally like using bone-in, skin-on pieces of chicken since I think they taste better and stay a little moister, especially breast pieces. Unfortunately, cooking with bone-in, skin-on pieces takes longer than boneless, skinless and may not be a great option for those of you needing a really fast recipe for after work. Fortunately, this recipe can be adapted for cutlets and even a slow cooker, so look for those options in the instructions.
This dish produces very tender, flavorful chicken, as well as the accompanying onions and sauce. In the ingredient list it offers the option of draining the juice from the jar of tomatoes or keeping it. Here’s my thought process on that one: if you will be serving the chicken with noodles or pasta, polenta, mashed potatoes or something that would welcome a lot of sauce, then you should keep the juice. Otherwise, drain the juice and just use the tomato pieces. I also love this dish during cherry tomato season, when I will use 1 1/2 pounds of halved sweet cherry tomatoes in place of the jarred, and basil leaves instead of the thyme. Large vine-ripened tomatoes that have been blanched and chopped are also great. Both of these options create a much lighter, fresher dish. But every variation is very delicious.
Other adaptations I discussed in class:
- subbing fennel for half the onion
- omitting the olives and adding chopped mushrooms with the onions
- adding a healthy pinch of crushed red pepper flakes with the garlic
- in the summer, subbing sliced sweet bell pepper for some of the onion
- searing cauliflower steaks and using those in place of the chicken for a vegetarian/vegan option
I always use breasts when I teach because most of my students prefer white meat, and therefore it’s just easier for me to buy all breasts. You can certainly use any part of the chicken you want. In fact, it’s more economical to buy a whole chicken and have the butcher cut it into pieces for you. But I highly recommend not buying 1 breast per person. It’s too much meat to eat in one sitting, unless you are an Olympian or a body builder! I have never actually seen anyone at my house or at a dinner party eat an entire breast. I have seen people cut them in half and push one piece off to the side and just each one half. What I love to do is prepare the breasts, allowing for 1/2 per person, and removing the bones after the chicken is cooked and has rested a bit. Then I slice the meat on an angle. It’s much more manageable to eat it this way, as well as more elegant and attractive to serve. See this post on the gloves I use to get down and dirty when I carve chicken!
Let me know if you have specific questions about timing or with what sides to serve this. Hope your holiday planning is going well!