Tuesday, February 8, 2011
Chicken with Olives
I LOVE any kind of olives, so when I saw this recipe for Chicken with Green Olives on the Pioneer Woman, I knew I had to try it. Plus I got to use my Dutch Oven which I adore using. This was darn easy and really hearty. I will definitely be making this again!
Chicken with Olives
From: Pioneer Woman
4 Tbsp Butter
4 Tbsp Olive Oil
6 pieces Chicken (I used Legs only) with skin
1 whole Medium Onion, Diced
5 cloves Garlic, Minced
2 whole Green peppers, seeded and chopped into large pieces
1 28oz can whole tomatoes, completely drained and juice squeezed out, chopped (I only had a 15 oz can, so I added a couple fresh tomatoes)
1 cup white wine (or Chicken broth)
freshly ground black pepper
1/4 cups Heavy Cream
1 cup Whole Green Olives
12 oz weight Linguine, cooked All Dente and Drained (I used whole wheat noodles)
1. Preheat oven to 375 degrees. In a large ovenproof skillet or dutch oven, melt butter and olive oil over medium-high heat. Add chicken and brown on both sides. Remove chicken to clean plate.
2. Reduce heat to medium. Add onions, garlic, and green bell pepper to the pan. Stir and cook for a couple of minutes. Add tomatoes and cook for a minute or two. Season with salt and pepper. Pour in wine and stir. Add Chicken pieces back to pan, cover with lid, and place into the oven for 45 min.
3. Remove pan from oven and remove lid. Add whole green olives and heavy cream (drizzle evenly over the top). Put on lid and shake the pan to 'stir' in the cream. Return to the oven for 15-20 minutes to thicken the sauce. Remove from oven and keep lid on until ready to serve.
4. Place pasta into a large serving bowl or onto a large serving platter. Arrange chicken pieces on top of the pasta, then pour all of the sauce over the top. Can sprinkle with minced fresh parsley and parmesan, if desired (I didn't have any, so I didn't sprinkle anything on top and it was still delicious)!