Chicken and Olives Recipe - Allrecipes.com
Chicken and Olives Recipe
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Chef John's Chicken and Olives
Moist, tender seared chicken finishes in a savory olive sauce. See more
  • READY IN 45 mins

Chicken and Olives

Recipe by  

"The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    45 mins

Directions

  1. Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
  2. Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
  3. Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
  4. Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
  5. Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
  6. Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.
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Reviews More Reviews

Apr 25, 2014

Delicious and unique tasting. The flavors are complex and satisfying. This is a great meal to have when you want a dish that stands out from the rest. I substituted beef broth, but will use chicken broth (as per the recipe) next time because I think it will give a more subtle flavor.

 
Nov 01, 2014

I made this recipe and followed Chef Johns instructions without any changes. My husband and I loved it!!! We served it over rice, but we think it would taste awesome over couscous too. Our 6 year old picky eater didn't eat the olives but enjoyed the chicken on its own. I will definitely be cooking this again! Very unique taste.

 

4 Ratings

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Nutrition

  • Calories
  • 645 kcal
  • 32%
  • Carbohydrates
  • 7 g
  • 2%
  • Cholesterol
  • 208 mg
  • 69%
  • Fat
  • 37.2 g
  • 57%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 69.4 g
  • 139%
  • Sodium
  • 1238 mg
  • 50%

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

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About the Cook

 
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