Recipe by 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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skinless, boneless chicken breasts
salt to taste
ground black pepper
tomatoes, peeled and quartered
pimento-stuffed green olives
1 1/4 cups
dry white wine
1 1/4 cups
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.
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.
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!
I am embarrassed to say, I have had this sitting in my RB for over 5 years LOL and finally got around to making it. It was a desperation dinner, but it was very good. All I had was a dozen chicken legs in the freezer so I thought I would give it a try. It was GREAT. We LOVE LOVE LOVE green olives and DD had a great time cutting the olives for this. I only had one Roma tomato and a few grape tomatoes so I used one can (10 oz?) of diced tomatoes, didn't drain and also the fresh ones I had on hand. A LOT of green olives, maybe 30-40, mostly cut in half, and dried Italian seasoning (no bay leaf). Also, I only used 2 large cloves of garlic, next time will go for 4. I didn't have any white wine so I used about half of the tomato can full of chicken broth and a splash of Merlot. I covered and baked for around an hour and the chicken was falling off the bone. I served it over white rice and with English peas. It was a huge hit! Both my 5 & 2y/o ate 2 chicken legs each. Hubby took leftovers to work. This is a keeper for our family for sure!!
Thanks for sharing!
Great dish. The olives mellow considerably as they cook. I skipped the white wine and added additional chiken broth to replace the liquid. I also used canned diced tomatoes. I have been making a version of this for years that involves breading and frying the chicken before simmering it - I like the ease of prep on this version. My other version doesn't include tomatoes - it's good both ways.
I made this recipe exactly as written and it turned out fantastic! To the reviewers that found it dry or overcooked, try flipping the chicken over halfway through, and I even basted it every 10 minutes or so. As per other reviewers, I was afraid the final product would be too salty, so I didn't add any salt and it was perfect. I used all chicken stock, as I don't care for wine in cooking, and used cornstarch to thicken the sauce when it was done to pour on the top. It was great!
Very yummy! I totally forget to put the tomatoes in but it turned out great. As a couple of people noted I added some corn starch at the end to thicken the sauce. Served over rice. Will make again. Will probably bake next time because the chicken was not very tender.
Although modified a bit, I think I achieved a similar result. Rather than thyme, I used Italian Seasoning which had thyme in it. I also used canned diced tomatoes (no fresh on hand), 1/2 black olives & 1/2 green olives (thought the appearance would be better), and no broth as the chicken breasts were frozen which gave off sufficient liquid with the wine. I did deglaze the pan with flour and wine but also had to add 3-4 T. concentrated dried tomato paste to help thicken it. Having only 4 chicken breast halves, the sauce was sufficient to serve over pasta. This is a quick meal which will become one of my go-to recipes when I just can't think what to cook!
* Percent Daily Values are based on a 2,000 calorie diet.
Olive Chicken II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 76
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