Prep 25 mins
Cook 30 mins
A great dish full of flavor, easy to put together on the fly. For the Creole Seasoning I use Emeril's Creole Seasoning. Serve over couscous and top with crumbled Feta and sliced green onions. Great on busy weeknights or for company on weekends, winter or summer!
- 4 chicken breasts, bone-in with skin on
- 3 -4 tablespoons creole seasoning
- olive oil
- 3 onions, sliced
- 2 yellow bell peppers, chopped
- 7 garlic cloves, crushed
- 2 teaspoons dried thyme
- 2 cups dry white wine
- 1 cup green olives, stuffed with pimentos, sliced
- 1 bay leaf
- 1⁄2 teaspoon lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons butter
- salt and pepper
- 1⁄4 cup parsley, chopped
- Toss the chicken breasts in the Creole Seasonings.
- Heat a large, heavy frying pan and add enough olive oil to coat the bottom.
- When hot, add the chicken and cook until browned on each side.
- Remove the chicken to a plate and keep warm.
- To the frying pan add the peppers, onions, thyme, salt and pepper to taste and saute until soft, about 5 minutes.
- Add the garlic and cook for another minute.
- Add the wine and stir, scraping up the bits.
- Bring to a boil and then lower the heat to a low simmer, stirring occasionally.
- Stir in the olives, lemon zest and bay leaf.
- Return the chicken to the pot, cover and simmer for 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken as soon as it's done and stir in the lemon juice and whisk in the butter.
- Serve the sauce over the chicken and top with the parsley.
This was EXCELLENT. The spices were perfect. The chicken was "falling apart" tender and oh! so juicy. I used bone in leg quarters with no problem,and chopped my olives in the processor (personal preference). The vegetables were so nice, getting flavor from the Tony's and s&p. The only thing I did differently is omitting the juice and butter at the end, as I saw no reason for it. Will make again.Thank You for sharing.