Chicken with Garlic & Olives

Chicken with Garlic & Olives
Photo by Philippe Houze


  • ¼ cup chopped onion
  • 3 anchovies, chopped and mashed
  • ½ tsp. dried oregano
  • ½ cup dry white wine
  • 2 bone-in chicken breasts and 2 legs (2 to 2-½ lb. total), trimmed of excess fat
  • 2 Tbs. slivered black olives
  • 1 bay leaf
  • + 6 more ingredients
    • 1 tsp. chopped garlic
    • ½ cup homemade chicken stock
    • 2 Tbs. white-wine vinegar
    • Salt and freshly ground black pepper to taste
    • ¼ cup chopped flat-leaf parsley
    • 2 Tbs. olive oil

In a large sauté pan over medium-high heat, heat the olive oil. Add the onion and garlic, cook for 1 minute, and then add the chicken. Cook, turning frequently, until the chicken is browned on all sides. Add the wine, vinegar, stock, oregano, and bay leaf. Cover the pan, reduce the heat to medium...

View full recipe at Fine Cooking


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