Chicken with Garlic & Olives

Chicken with Garlic & Olives
Photo by Philippe Houze


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

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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