Reviewed: Mar. 4, 2008

Delicious. See notes.

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Reviewed: Mar. 4, 2008

Fantastic! My husband and I thoroughly enjoyed this recipe! No flavor overpowered any other. Very well balanced. I served it with garlic mashed potatoes to pick up on the garlic in the chicken. Thank you, Christine!

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Shannon

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Reviewed: Mar. 2, 2008

This was the best! I used a can of stewed Italian tomatos, 1/2 of onion sliced and no chicken broth, I used a fresh squeazed lemon instead. What a flavor... I will make this recipe over and over again.

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Sandra

Cooking Level: Expert

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Reviewed: Mar. 2, 2008

Not sure what went wrong here but this recipe just didn't do it for me or my husband. I followed some of the same substitutions as others but we just didn't care for it. It smelled great while cooking but ended up being really bland. I think this recipe, or variations of it go best with fish.

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Crystal Clear

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Queens, New York, USA

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Reviewed: Feb. 29, 2008

Cook in Crock Pot - then serve with spaghetti after taking out the juice and thickning up with Corn Starch. Cut up chicken and put in the sauce while thickening.

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Carol

Cooking Level: Expert

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Reviewed: Feb. 28, 2008

We loved it. I just used all chicken broth and skipped the wine since I did not have any and on the tomatoes I used canned fire roasted tomatoes.

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chinabound

Cooking Level: Intermediate

Home Town: Kirkwood, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Feb. 28, 2008

This was sooo very delicious! I wasn't sure how the tomatoes would taste, but they complimented this dish so well! It has wonderful flavor and my husband loved it as well. I served it with rice pilaf and steamed spinach. Thank You so much!!!

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kerriaine

Cooking Level: Intermediate

Home Town: Grand Blanc, Michigan, USA

Living In: Troy, Michigan, USA

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Reviewed: Feb. 28, 2008

I changed this recipe up just a bit. I used kalamata olives, sun-dried tomatoes and added quartered artichokes. The flavor was great but the olives bring a lot of salt into this recipe. I would definitely cut back on the amount of olives and omit any table salt for seasoning. The chicken cooked in about twenty minutes. I think 45 minutes would have made it too tough. I added some heavy cream to the sauce along with cornstarch at the end. This made for a rich and creamy sauce so I served it over linguine. Turned out fabulous! My husband couldn't get enough.

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Elaine Lewis

Cooking Level: Expert

Home Town: Salem, Oregon, USA

Living In: Green Bay, Wisconsin, USA

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Reviewed: Feb. 27, 2008

This is delicious! The only change I made was using chicken broth for all the liquid. I used four Roma tomatoes and it turned out wonderful. The different flavors were fabulous together.

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scubadiva

Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

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Reviewed: Feb. 27, 2008

my husband loved this dinner. i thickened the sauce with a t of cornstarch mixed with water and served it with angel hair pasta.

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RIVKI1

Home Town: Brooklyn, New York, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 27, 2008

I used pre-sliced olives for convenience. I added some cornstarch as someone suggested. It did cook fairly fast no more than ten minutes needed after the browning stage. It was a very quick and easy meal to put together. I will probably make it again sometime.

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ChefNan

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Lake Waynoka, Ohio, USA

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Reviewed: Dec. 19, 2007

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.

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ELIZABETHT

Cooking Level: Expert

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Reviewed: Nov. 13, 2007

This is fantastic! I find that the only change that I make is to omit the extra salt (seasoning the chicken, etc.) because the olives add enough salt. I just season it with Italian seasoning before browning.

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BRANDIMORIAH

Cooking Level: Expert

Home Town: Salisbury, Vermont, USA

Living In: Anthem, Arizona, USA

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Reviewed: Nov. 2, 2007

Made this for my parents' last night to rave reviews! My chicken cooked super fast so I had to take it out, boil the sauce to reduce it and thicken it up with a little cornstarch. Unfortunately, I reduced it a little too late and didn't have the amount of sauce I wanted but it was still a winner!

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LPCOCO

Cooking Level: Intermediate

Home Town: Methuen, Massachusetts, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 29, 2007

Good! I added an onion and doubled the olives. I also used twice as much garlic and left the cloves in, They were deicious.

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Angela Y.

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Reviewed: Aug. 7, 2007

This was tasty! I did make a few changes. I used all chicken broth (no wine) and 1 canned tomato's and fresh tomato's. Also added plenty of garlic and left it in and canned black olives. Paired it w/ lemon couscous.

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VINTAGEMONKEY

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Reviewed: Jul. 18, 2007

The chicken was a bit dry and the sauce could have saved it but it was just too salty for my taste. I found the recipe itself a little confusing...says to use 4 crushed cloves of garlic and then says to remove the garlic and bay leaf at the end. I obviously couldn't remove the garlic at that point but ended up removing the olives instead because they were just too overpowering. I don't think I would make this again, thanks though.

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Suzanne

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 22, 2007

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!

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WALLIZGRL

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Clearwater, Florida, USA

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Reviewed: Sep. 19, 2006

I *LOVE* the flavor of this dish - I also was skeptical cause of the olives, but I ended up eating those as well, their flavor mellowed out with the wine and tomatoes. I loved the tomatoes - I was going to get canned but then got fresh and I'm glad I did. I used a pino grigio which worked great - I didn't want my dish sweeter so I did not use a dessert wine or anything. I used manzanella spanish olives. I don't know how everyone else got tender chicken - mine was hard and flavorless. I'mg oing to use dark meat next time cause that will definitely work, or will crock pot the chicken all day after reducing the sauce. Can't wait for lunch!

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