Chicken with Garlic & Olives

Chicken with Garlic & Olives
Photo by Philippe Houze


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

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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