Chicken with Garlic & Olives

Chicken with Garlic & Olives
Photo by Philippe Houze


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