Chicken with Olives

Chicken with Olives
Staff Writer
Chicken with olives
Francesco Tonelli
Chicken with olives

This braised chicken has nice saltiness from the olives that goes well with polenta, potato purée, or simply boiled potatoes. Make sure you use good-quality olives when preparing this dish.

Ingredients

  • 1 whole chicken (3-4 pounds, cut into 16 pieces) or 4 pounds chicken thighs
  • Salt and freshly ground black pepper, as needed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 celery stalk, diced
  • ½ teaspoon chopped thyme
  • 1 tablespoon chopped oregano
  • 2 bay leaves
  • ½ teaspoon crushed hot red pepper
  • ¼ cup lemon juice
  • ¼ cup orange juice
  • 1 cup chicken broth or water
  • ½ cup peeled and chopped plum tomatoes, fresh or canned
  • ½ cup small black olives, pitted but left whole, plus more for garnish
  • ¼ cup small green olives, pitted but left whole, plus more for garnish
  • 2 tablespoons chopped flat-leaf parsley

Directions

Season the chicken with salt and pepper.

In a Dutch oven over high heat, heat the oil until very hot. Add the chicken, skin side down, and brown well on all sides, about 6 minutes total. Remove and set aside.

Lower the heat to medium, add the onion, and cook for about 5 minutes. Add the celery and cook until the vegetables are soft, about 5 minutes longer. Add the thyme, oregano, bay leaves, and crushed hot red pepper and cook for another minute or two.

Add the lemon juice and orange juice, and 1 minute later add the broth or water, tomatoes, olives, and parsley.

Partially cover the pan and let cook for 25-30 minutes or until tender. Carve the chicken if necessary and serve it garnished with more olives on top.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.