Chicken with Garlic & Olives

Chicken with Garlic & Olives
Photo by Philippe Houze


  • 2 Tbs. olive oil
  • ½ cup dry white wine
  • 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
  • Salt and freshly ground black pepper to taste
  • ½ tsp. dried oregano
  • + 6 more ingredients
    • 3 anchovies, chopped and mashed
    • 2 Tbs. slivered black olives
    • ¼ cup chopped flat-leaf parsley
    • 2 Tbs. white-wine vinegar
    • ¼ cup chopped onion
    • 1 bay leaf

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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