Chicken with Garlic & Olives

Chicken with Garlic & Olives
Photo by Philippe Houze


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

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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