Chicken Oliver Recipe - Allrecipes.com
Chicken Oliver Recipe
  • READY IN ABOUT hrs

Chicken Oliver

Recipe by  

"This recipe was given to me by a friend who made it for a pot-luck at work. It's very easy to make and very tasty, too. I've made it several times and I hope you enjoy this chicken that has a little different twist . Serve with crusty French bread."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 20 mins

Directions

  1. Melt butter in a large skillet over medium high heat. Cook chicken breasts, turning occasionally and reducing heat when necessary, 5 minutes per side, or until no longer pink in center and juices run clear.
  2. Add thyme, rosemary, garlic, black and green olives, mushrooms, pearl onions, and chicken stock to the skillet. Cover and simmer for 30 minutes, or until chicken is to desired tenderness. Stir in potatoes, peas, and wine. Cover and continue simmering another 20 minutes, stirring occasionally, or until potatoes are tender. Season to taste with salt and pepper, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Feb 24, 2005

Outstanding flavor! We'll have this often....Thank you Richard !

 
Most Helpful Critical Review
Jan 22, 2008

First of all - this calls for a pretty big skillet to cook it all in! I liked the recipe and the tases, it was just a little hard to eat. I would use sliced olives next time and use 5 medium potatoes. Using only 3 for 6 chicken breats was not enough. I did not like the cocktail onions, so I ate around them, but I think they gave the dish the nice flavor. I probably would try this again, but not very often.

 

9 Ratings

Nov 08, 2007

Oh my goodness, this was GREAT! I like all the ingredients but my husband and I are a little "plain jane" and I just wasn't sure - it was soooo good!!! followed recipe to the T.

 
Jun 30, 2009

This recipe was changed just a little by the site. Add a few sprinkles of Accent if you desire it adds lots of flavor...Enjoy.

 
Aug 19, 2015

This was really tasty. The broth was good and rich. One problem I had as written is that the mushrooms and peas get overcooked in the end. The next time I make this I will wait to add the mushrooms when I add the potatoes and there is really no reason to cook the peas that long either. If they are already thawed as recipe states they really only need dropped in for a minute or two and stirred. I also pulled the chicken out before adding the potatoes and chopped it into cubes out of personal preference. With all of the other stuff going on in the recipe I think it would have been awkward to try and eat with the bone in the way. On that note, I think boneless skinless chicken breast cut up would work just fine in here seeing how there is plenty of flavor going on.

 
Mar 22, 2012

Fantastic, as the recipe is. modified the second time using french green beans instead of peas and sweet onions instead of pearl, adding bella muschrooms, everyone in the family loved it!

 
Dec 27, 2013

Maybe I did not follow it properly (I never measure precisely!) but this did not work for me

 

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Nutrition

  • Calories
  • 475 kcal
  • 24%
  • Carbohydrates
  • 38.1 g
  • 12%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 41 g
  • 82%
  • Sodium
  • 1718 mg
  • 69%

* Percent Daily Values are based on a 2,000 calorie diet.

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