Chicken with Garlic & Olives

Chicken with Garlic & Olives
Photo by Philippe Houze


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

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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