Chicken with Garlic & Olives

Chicken with Garlic & Olives
Photo by Philippe Houze


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

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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