Chicken with Garlic & Olives

Chicken with Garlic & Olives
Photo by Philippe Houze


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