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Olive Chicken II

Olive Chicken II

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
LEG52

LEG52

Chicken breasts simmered with wine, chicken broth, olives, tomatoes and a smattering of herbs and spices. Serve with saffron rice, if desired.

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 30.7 g
  • 61%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1013 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

  1. Season chicken with salt. Heat oil in a large skillet over medium high heat; brown chicken in oil, about 5 minutes each side. Add garlic, bay leaf, thyme and pepper and mix well, then stir in tomatoes, olives, wine and broth.
  2. Reduce heat to low and simmer, uncovered, for 45 minutes or until chicken is cooked through and juices run clear. Remove garlic and bay leaf and serve.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SHURMAY
89

SHURMAY

1/4/2004

Our family and dinner guests enjoyed this dish last night with steamed rice. I had to prepare the dish early, so I browned the chicken, then put everything together and let it cook in a crock pot on high for 4 hours. During the last hour, I added fresh thyme, and it was wonderful! Thank you.

tomato-tomata
54

tomato-tomata

2/12/2006

This was ABSOLUTELY DELICIOUS! I give it 5 stars, cause seriously, I was really nervous making it... I didn't see how the olives would be good mixed with tomatoes and wine, but it was exquisite! Will definitely make again, and I have already forwarded the recipe to my sister! One thing I changed... only had 3 breast, which was plenty for my husband and I, but kept other measurements the same. Also used one can of diced tomatoes... drained it and added 2 fresh tomatoes quartered. Delicious.. As recommended, I served it over Saffron rice, what a great idea.. TOO GOOD!

robin58
53

robin58

6/10/2011

Like others I found this way too bland as written and I honestly think 45 minutes is way too long to cook the chicken as it ends up turning out rubbery. The second time I made this I doctored it up with loads more garlic, lots of fresh basil and oregano and substituted heavy cream for the chicken broth. I also removed the chicken breasts after browning them, made the sauce, brought that to a simmer then re-added the chicken and simmered it for 20 minutes. It turned out much better for my tastebuds.

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