Recipe Review: Chicken with Olives
Sep 28, 2011 05:35PM
● By Anonymous
Why I tried it: I love pasta, I love cream sauce, I love one-pan meals, and I love olives (even though my dining companions don't. Sorry about that).
What I changed: 1) I used fat-free half and half instead of cream. Big mistake, it was my own fault. But it's what was in my fridge. 2) I also omitted the olive oil at the beginning of the recipe because I did not see why both butter and olive oil was necessary. 3) I cooked it entirely on the stove because my oven is acting a little temperamental in terms of temperature these days.
What this recipe isn't: Healthy. It has butter and cream and, if you follow the recipe, olive oil and dark meat chicken.
What I thought while cooking: As I was tasting the sauce during the cooking process, I thought it needed a little something extra in terms so seasoning, so I added a bit of cayenne pepper and some dried oregano.
What I thought after eating: This dish is yummy, yummy, yummy, but can only be a one-in-a-while treat because of the high number of calories. I would definitely recommend trying it out if you don't mind a bit of butter and cream every so often.
Chicken with Olives
4 tablespoons butter
4 tablespoons olive oil (I omitted this)
6 pieces chicken thighs
1 medium onion, diced
5 cloves garlic, minced
1 green pepper, seeded and chopped
28 ounces diced tomatoes, drained
1 cup white wine (I used chicken broth as it's what I had)
Freshly ground black pepper
1/4 cup heavy cream
1 cup whole green olives
12 ounces linguine, cooked and drained
Preheat the oven to 375 degrees. (I didn't use the oven, so I ignored all of this.)
In a large ovenproof skillet, melt butter and olive oil (if using) over medium-high heat. Add chicken and brown on both sides. Remove chicken to a clean plate.
Reduce heat to medium. Add onions, garlic, and green pepper to the pan and cook for a couple of minutes. Add tomatoes and cook for a minute of two. Season with salt and pepper. Pour in wine and stir. Add chicken back to the pan, cover with lid, and place into the oven for 45 minutes.
Remove pan from oven and remove lid. Add green olive and heavy cream, drizzling it over the top. Return to oven to 15 to 20 minutes to thicken the sauce. Serve over linguine and garnish with fresh parsley and Parmesan cheese, if desired.