Chicken With Olives

Chicken provencal, Great chicken dish, full of flavour! Recipe evolved to our taste from "French Country Kitchen" by Ann Hughes-Gilbey
- Ready In:
- 1hr 25mins
- Serves:
- Units:
Nutrition Information
3
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ingredients
- 4 boneless skinless chicken breasts or 4 skinless chicken pieces
- 8 -10 small whole onions or 8 -10 small whole shallots
- 3 tablespoons olive oil
- 2 onions, sliced
- 1 green pepper, diced
- 3 -4 garlic cloves, smashed
- 1 lb tomatoes, skinned and chopped roughly
- 1 teaspoon dried basil (or half oregano and half savory)
- 1 pinch saffron (optional) or 1 pinch turmeric (optional)
- 2 tablespoons tomato paste
- 3⁄4 cup red wine or 3/4 cup chicken stock
- salt and pepper
- 15 -20 pitted black olives, half chopped, half whole
- 2 -4 anchovy fillets (very finely sliced or chopped) (optional)
directions
- Brown the chicken pieces quickly with the whole onions in very hot oil in flameproof casserole.
- (My cast iron dutch oven works well) Remove the chicken and add the sliced onions, green pepper and garlic to the pan, soften over lowered heat for 5 minutes.
- Return the chicken to the pan, add the tomatoes, herbs, saffron or turmeric, tomato paste and wine or stock.
- Taste, season and cover.
- Cook gently, stove top, until chicken is done, or.
- Place dutch oven in preheated oven at 350°F for about 55 minutes until chicken is done.
- Halfway through cooking turn the chicken pieces and stir the pan contents.
- The chicken should be lightly sauced, not stewed.
- If the sauce is very thin, cook uncovered for the rest of the cooking time.
- Add the olives and anchovy fillets, if using, for about the last 10 minutes of cooking time.
- Check seasoning and serve with rice and a tossed green salad.
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This was a hearty meal which I served over pasta. I did find that I was able to successfully cut back on the oil to 2 tsp & also cut back a bit on the olives(about 10). Used the optional saffrom & anchovies and both were great additions. I rounded the meal out with a simple mixed greens salad and it was just delightful. Thank you Derf for sharing the recipe.
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We ate this for dinner tonight Derf, it was great. I used bone in, skin off, thigh cutlets, half red wine and stock, and I used the larger amounts of all those ingredients you gave me the choice to. We love anchovies and they and the olives added a nice saltiness to finish. We ate this over pasta, and I would have liked a big handful fo chopped flat leaf parsley to finish it.