Reviewed: Nov. 24, 2009

This is now one of my favorite combinations. I think next time I will perpare and simmer the sauce and poach halibut in it during the last 10 min of cooking. This is really, really good.

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kismet59

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Reviewed: Nov. 8, 2009

This dish was so easy to make and turned out great. I used canned diced tomatoes with all of their juices and let it cook until the liquid reduced by half. The chicken came out so tender you didn't even need a knife. I served this with a box of rice pilaf. Even my 6 year old loved it!

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junebug

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Reviewed: Oct. 20, 2009

I decided not to use boneless skinless chicken breasts, so I just used some chicken legs that I had around. They needed the full 45 minutes. This recipe was tasty, but a bit briny for me. Perhaps that's because I don't love green olives that much. My husband, who loves green olives, really enjoyed this recipe.

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cliffennifer1

Cooking Level: Intermediate

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Reviewed: Aug. 28, 2009

The chicken was great, but I made a couple changes. When it had simmered for a while, I added some roux and a small can of tomato sauce to make a thickened sauce. Next time, I'll use black olives as the green were a bit too much flavor.

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purplepumpkin

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Reviewed: Feb. 15, 2009

My family loves this chicken. I use 2 cans of Italian-seasoned diced tomatoes instead of the fresh tomatoes to make it a little saucier and serve it over rice. It even works great in the crock-pot!

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Lisa C.

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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Reviewed: Jan. 29, 2009

This recipe was wonderful! I don't like tomato so I left those out but made everything else exactly as written except scaled down for one. My 2 yr old daughter and I ate every bit! The second time i made it, I cubed it into small chunks before cooking and added black olives. When it was done I spooned it into a half a whole wheat pita with hummus...oh man! Spectacular!

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S. O'Donley

Home Town: La Porte, Texas, USA

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Reviewed: Jan. 22, 2009

I was eager to try this recipe, but was a little disappointed with the results. The chicken became overcooked with the amount of cooking time specified. I also disliked the thyme seasoning, which seemed to conflict with the taste of the olives. In addition, it wasn't quite sweet enough so I found myself adding a teaspoon of brown sugar to the sauce. I don't think I will make it again.

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Try-it-out

Cooking Level: Expert

Home Town: Manson, Iowa, USA

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Reviewed: Jan. 20, 2009

I'd give this one 5 stars, but it ended up with way too much liquid. However, it was delicious and easy.

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brcook1

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Reviewed: Jan. 13, 2009

This recipe was very good. the sauce was delicious and reminded me of the recipe for Spanish Cod on this website that is also very good. The only thing I did not like about this recipe was that the cooking time listed was too long, so just be aware of when the chicken is done to avoid overcooking.

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BrewCrew

Cooking Level: Expert

Home Town: Harvard, Illinois, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 31, 2008

Absolutely delicious!! My husband does NOT like olives but scarfed this down! I used cherry tomatoes and halved them and it worked great! The wine and olives give it an amazing taste. Highly recommend it!!

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Rachael W

Cooking Level: Expert

Home Town: Franklin, Pennsylvania, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Dec. 11, 2008

Tasted great and even better the next day. I added the juice of one lemon and come capers.

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this2shallpass19

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Oct. 10, 2008

The sauce goes wonderfully over rice! I made extra sauce and mixed it in the rice because it gives it fabulous flavor. What a fabulous sauce. Chicken does cook quicker than recipe says, so just keep an eye on it.

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Jen

Cooking Level: Expert

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Reviewed: Sep. 29, 2008

This recipe has been sitting around my house for awhile because I was nervous about making it. I should have just made it! It was delicious. I added more olives than the recipe called for, left out the wine and used all chicken broth and cubed my tomatoes instead of quartering them. I served them over pilaf because it's what I had and I will for sure make this recipe again.

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Tracy2303

Cooking Level: Intermediate

Home Town: Raisin City, California, USA

Living In: Fresno, California, USA

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Reviewed: Sep. 28, 2008

The first time I made this I absolutely loved it. I had leftovers two days later and it tasted even better. Next time, I cooked it up two days in advance and had all that extra marinating flavor at the first serving. The family agrees... this is a winner. (Used canned diced tomatoes and served over rice.)

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BobK

Cooking Level: Intermediate

Home Town: Chatham, New Jersey, USA

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Reviewed: Sep. 5, 2008

It smelled great, but lacked flavor. I don't know that I would make it again, but if I did I would probably consider using two cloves of chopped garlic and frying the chicken with them. Later, I would add the other ingredients minus the broth and just add a 1/2 chicken bouillon cube and a little bit of water. 45 minutes was too long, I'm sure it would have been fine after 20min. Good luck, I hope you can pull more flavor out of your dish than mine had!

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Brooke

Cooking Level: Intermediate

Home Town: Kingwood, Texas, USA

Living In: Budapest, Pest, Hungary

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Reviewed: Aug. 18, 2008

This is awesome! I followed the recipe exactly except I didn't use any oil. I started the recipe with my chicken breasts in a pan with the chicken broth and seasonings. I large diced about 5 small to medium tomatoes - did not peel all the skin off. The first time I made this I used saffron rice and it was ok, the second time, I made angel hair pasta and after it was cooked, I added it to the pan so it could stuck up the flavor of the sauce. I did end up thickening the sauce just a little. All of my family loved it - from the 3 year old to the finicky hubby!

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sues4cy

Cooking Level: Expert

Home Town: Altoona, Iowa, USA

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Reviewed: Jul. 28, 2008

Excellent, flavored-packed chicken. I used a whole chicken rather than breasts, canned tomatoes rather than fresh, and added a good shake of basil. I was out of white wine, so I used red, but white would have been better. This was great served over rice!

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jul. 27, 2008

AMAZING! Good with Olive Oil Couscous.

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Randa

Cooking Level: Intermediate

Living In: Queen Creek, Arizona, USA

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Reviewed: Jul. 17, 2008

Great for something different. To eliminate some cooking time, i removed the chicken after simmering for about 15 wrapped in tin foil, and brought rest of dish to a boil for a few minutes than added corn starch on low to thicken. Turned out perfect! I also altered this recipe by adding fresh green beans with rest of ingredients & i removed them as well with chicken before boiling.

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