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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ashley-Lou

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 23, 2008

Made this last night and was very good. My husband really liked it. I also thickened the sauce with a little cornstarch. Thanks for this recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

VER

Home Town: Pass Christian, Mississippi, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2008

I love this recipe!!! It is so easy to make, I always serve with rice, frenchbread, green beans and salad!My 6 year old is the pickiest eater and he loves this, last night he said momma this is the best dinner ever. The only thing I do different is I use canned tomatos instead of fresh.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

leslie

Home Town: Portland, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 19, 2008

This recipe was great. I used calamata olives instead of the green ones with pimentos. Turned out wonderful. Will definitely make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cw7283

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Edmond, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 3, 2008

Delicious. The sauce is very runny, however so I suggest thickening it. I used cornstarch which worked OK. The flavor was delicious, and the green olive flavor was not overpowering as I had thought they would be. I used canned tomatoes with basil and chopped them up for extra flavor. Will be making again, next time with pasta (not rice).

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 16, 2008

This is an easy, tasty, versatile recipe made with simple ingredients. It is great as is but I do usually substitute boneless thighs and canned tomatoes. The only real change I make is adding in a bit of butter just at the finish which thickens the sauce and makes it stick better to pasta. Also, if you are a veggie gardener like me, this is a great recipe for using up some of your zucchini. Just put slices in a few minutes before serving.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

REDGRIZZLE

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 1, 2008

I give it 2 stars because I wasn't so fond of that vinagary taste. Husband gave it 4 stars he said it was good. But I wouldn't make this dish again. Sorry...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Carol

Cooking Level: Beginning

Home Town: Brownsville, Texas, USA

Living In: San Antonio, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 20, 2008

This smelled really good while it was cooking, but seemed to be lacking flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lizard

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 11, 2008

Very Good !!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KathleenC

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 11, 2008

This was different but good. I love olives...I only simmered the chicken for about 10 minutes or so...not 45 minutes..My goodness, it would have tasted like rubber...I probably won't make it again, but I am glad I tried it :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

diane

Cooking Level: Intermediate

Living In: Coventry, Rhode Island, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 10, 2008

This did not turn out good , the chicken was tough and overdone. I followed the recipe precisley as it sounded very good , we all like green olives but were unhappy with the texture.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 10, 2008

I loved this recipe. Thank you to the other reviewers. I did thicken the sauce by whisking corn starch into a small amount of cold water. I also added about 2 tbls.of onion. I only had cheap chardonnay, but the taste was still good. I served it with rice made with chicken broth. My husband who isn't crazy about olives, said that it was real good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jan H6

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Rancho Cordova, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 8, 2008

This was amazingly deliscious. I made it exactly as directed but used bone-in chicken and cooked it for 1 hour. It came out perfect. The dish made the house smell so good. I used the sauce on top of white rice and it was so yummy. The enitre family loved it! Thanks for an awesome recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lu

Cooking Level: Expert

Living In: Johns Creek, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2008

The flavors are great but the sauce is very runny. I had to remove the chicken after 45 mins. and boil the sauce to reduce it. Next time...and there will be a next, I will cut the stock in half. Thanks!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

marla

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: West Linn, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2008

DH and I loved this super-easy dish! We love olives, so I doubled the amount, and used chicken broth only since I had no white wine open. I definitely recommend browning the chicken without salt, as the olives make it salty enough. (I thought it was a touch too salty, but DH disagreed!) Can't wait to try this one with the wine!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DawnieB

Cooking Level: Expert

Home Town: Jackson, Mississippi, USA

Living In: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 6, 2008

We thought the chicken was bland with an odd sauce.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

artistafiesta

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 6, 2008

I really really enjoyed this recipe. I'm in love with olives and garlic and the combination of both was delicious. Changes I made: I used Greek Seasoning instead of salt to season the chicken breasts before browning. I didn't have any white wine so I used all chicken broth. I also added lots of extra chopped garlic in bigger chunks. I also wanted a thicker sauce so I added some cornstarch at the advice of others. My boyfriend hates olives so I just pulled the chicken breasts out of the broth before adding the cornstarch and he loved the chicken. Will for sure make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LikiG

Cooking Level: Beginning

Living In: Mukilteo, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 6, 2008

a keeper!!I changed a few things.lightly floured chicken breasts.Browned in olive oil and butter.No salt.Used canned diced tomatoes undrained.Also added a can of ripe pitted olives,as we like them.they made a nice complement with the green olives.Dry vermouth as the wine.Wanted to try out a new cast iron pot,so used that and let all simmer for about 1 1/2 hours.Really delicious.Will serve to company this week.Served with brown wild rice,salad thats all you need.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

gail38

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 6, 2008

This made a very nice change for our Sunday dinner! I used boneless/skinless thighs, 1 can diced tomatoes, extra garlic, sliced black olives and green olives along with the rest of the ingredients and cooked it it the crock-pot all day on low. Served this with rice and green beans. The crock-pot made this a bit soupy so thats what I did with the leftovers, made soup!! Very good lunch at work all week! Next time will cook this on top of the stove and will hope for a more reduced sauce.

Was this review helpful? [ YES ]
0 users found this review helpful