Italian Chicken with Olives

Everyone in my family, children as well as adults, love this chicken dish. Every guest we ever served it to said they did as well. I usually serve this dish with steamed rice, but I can imagine it tasting great with pasta such as Orzo as well.

If you can get fresh herbs at your local grocery store, use fresh herbs instead of dried as often as you can. They give a lot of flavor and they are filled with vitamins and anti oxidants.

You can use any Italian herbs you like in this dish. In the recipe below I have listed some spices, but you can substitute for whatever Italian spices you have available in your cabinet such Marjoram, Basil or other.

My husband likes chicken thighs better than breast so I usually use a combination of breast and thighs when I make chicken dishes. I usually count 1 breast or two thighs per person, but I love leftovers so I always add some extra. For this dish I use 4 breasts or a combination of 2 breast and 8 thighs.

I use avocado oil instead of olive oil when I cook over 325℉ as I have read several places that olive oil can turn carcinogenic if you cook it higher than 325℉. Avocado oil can tolerate up to 500℉ and does not have a strong smell or flavor such as f.ex. coconut oil has.

1. Fist I rinse the chicken and pat dry with a paper towel. Then I season with salt and pepper on both sides.

2. Heat the oil and butter in a skillet and fry the chicken on medium high heat until browned all over. Remove the chicken from the pan and put aside on a plate etc. and cover with foil.

3. Add the onion to the skillet and fry on medium to medium low until it just begins to soften. Add the mushrooms to the pan and continue to cook for a few more minutes, stirring occasionally. Add the garlic and cook for one minute.

4. Add the tomatoes, bell peppers and seasoning to the pan and give it a mix, then transfer everything to a Dutch Oven or ovenproof dish or casserole. Place the chicken on top of the vegetables.

5. Add the wine to the empty skillet and bring to a boil. Pour the wine over the chicken and cover the casserole or dish tightly with a lid or foil.

6. Cook in a preheated oven at 350℉ for 50 minutes. When you have 10-15 minutes left of the cooking time you can start preparing the steamed rice or pasta to serve with it.

7. Remove the dish from the oven and add the olives to the dish and give it a gentle mix. Then add the cream and stir it gently in. Return the casserole to the oven and cook, uncovered, for 10-20 more minutes, or until the chicken is very tender.

8. Taste to see if you need to add salt or adjust the seasoning. Garnish with chopped flat leaf parsley and serve with steamed rice or pasta.

Enjoy!!

Here is what you need:StartFragment

4 chicken breasts or a mixture of chicken breasts and thighs (1 breast or 2 thighs per person)

2 tablespoons butter

2 tablespoons canola or avocado oil

1 large onion, finely chopped

3 garlic cloves, minced or crushed

1 red bell pepper

1 green bell pepper

8 oz. sliced mushrooms

2-3 very ripe large tomatoes, chopped

2/3 cup dry white wine or chicken stock

4-6 oz. Spanish green olives (pitted)

4-6 tablespoons heavy creamStartFragment

¼ teaspoon Cayenne pepper

1 teaspoon oregano (or 1 tbsp. fresh, chopped)

½ teaspoon thyme (or the leaves of 4-5 stems fresh)

½ teaspoon paprika

1 teaspoon Emerils Essence original (optional)

1 teaspoon Herbes de Provence

1/2 teaspoon savory (optional)

Salt and pepper to taste

Chopped flat leaf parsley, to garnish.

Steamed Rice to serve

Instructions:

1. Rinse the chicken and pat dry with a paper towel. Then I season with salt and pepper on both sides.

2. Heat the oil and butter in a skillet and fry the chicken on medium high heat until browned all over. Remove the chicken from the pan and put aside.

3. Add the onion to the skillet and fry on medium to medium low until it just begins to soften. Add the mushrooms to the pan and continue to cook for a few more minutes, stirring occasionally. Add the garlic and cook for one minute.

4. Add the tomatoes, bell peppers and seasoning to the pan, then transfer everything to a Dutch Oven or ovenproof dish or casserole. Place the chicken on top of the vegetables.

5. Add the wine to the empty skillet and bring to a boil. Pour the wine over the chicken and cover the casserole or dish tightly with a lid or foil.

6. Cook in a preheated oven at 350℉ for 50 minutes. When you have 10-15 minutes left of the cooking time you can start preparing the steamed rice or pasta to serve with it.

7. Remove the dish from the oven and add the olives to the dish and give it a gentle mix. Then add the cream and stir it gently in. Cover and return the casserole to the oven for 10-20 more minutes, or until the chicken is very tender.

8. Taste to see if you need to adjust the seasoning. Garnish with chopped flat leaf parsley and serve with steamed rice or pasta.

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