Served with Yellow Rice. Added in extras from the fridge: mushrooms, zucchini, etc. It is very easy and is packed with flavor. There was not much flavor so I had to add much more seasoning Italian seasoning, oregano, marjoram and 1/2 cup of crushed tomatoes with chipotle and a splash of soy sauce. Shake off excess and set aside on a plate. Don't skimp on the good olives! Heat a large ovenproof skillet … The parsley goes in last to keep its flavor and color intense. Spanish Chicken … Easy recipe. I'll make it again and cut the crushed red pepper back to 1-1 1/2 tsps. I bought the olives from the olive bar at the grocery so not as pricey. I added capers, and the flavors really blended nicely. Instead of using the crock pot, I cooked the chicken in an enamel-coated Dutch oven for 2 hours at 325 degrees. I made a couple modification which was chipolte crushed red pepper instead of regular. Heat a large greased skillet on medium. (However, I would not use boneless as others have as I think cooking on the bone adds good flavor) Forgot to add olives, though it was still good, would probably add another layer of flavor which I will be sure to include next time. This was good, but not amazing. The chicken was tender, falling-off-the-bone juicy. I work at home, so I can throw stuff in the crockpot at 1 or 2 in the afternoon, but for my sister it's a weekend-only recipe. Add all the remaining ingredients to the pan and stir well. Add tomatoes, olives, broth and wine and stir. This is an amazing recipe. Kind of a nice twist on caccatorie (sp?) Cover and place in the oven. Reheat the stew. I also took other suggestions of using capers which blend in nicely with all the flavors. MyRecipes may receive compensation for some links to products and services on this website. You couldn't really taste them. Heat oil in a large skillet over medium-high heat. I really liked this recipe. I used 1 teaspoon and it had enough heat for the both of us. Buy the olives the recipe calls for. Step 3 Rub chicken all over with remaining tablespoon oil; season generously with … The only thing i noticed was after 4 hours on high my chicken was so tender it fell apart and when i say apart i mean it looked like i shredded it. Smells amazing!!! Whisk 1/2 cup oil, … I liked this recipe, the chicken was very tender and it had a nice spice level (I used 2 tsps of crushed red pepper). Place chicken in an electric slow cooker. It usually means doing this in two batches. Served over grilled polenta slices. Super simple and tasty recipe. This is a go-to slow cooker recipe for me. It ended up cooking for an extra 45 minutes because I was late getting home. A one-pan dinner made with chicken, white wine, olives, tomatoes, and basil. It warms up in the microwave exactly like it tasted the first night I made it (a key for those of us who usually don't care for leftovers). Didn't drain the tomatoes, so had LOTS more sauce than anticipated...actually, DH loved it that way, so maybe it was meant to be. I will definitely be making this again soon. Easy, filling meal for family or a crowd. I then refrigerate it all day or overnight (pending upon when I cooked it), skim off some of the fat, then reheat, finish the directions and add in artichoke hearts. The first time I made this I didn't read the part about draining the tomatoes. Credit: Very tasty! Added capers and black olives with some yellow and zucchini squash that weren't going to last much longer in fridge. Very easy recipe. My family loves spice, so I used 2 1/2 t red pepper and it was perfect. Will definitely make this again! Toss the first 4 ingredients in a roasting tray in 2 tbsp oil and cook for 25 minutes. Did I mention that I love olives? Really great - both on the first night, as leftovers a day later, and as frozen leftovers (which my husband thawed, heated and had over baked potato). Once the chicken was browned, I put it on top and then stirred it all together. Place wine mixture in cooker. Excellent slow cooker recipe. Preheat oven to 450°. Delicious! Step 3 Nestle the chicken, skin-side up, among the vegetables and drizzle with … I serve with grilled zucchini and its great. Bring mixture to a boil, then reduce heat to medium-low and simmer, covered, for about 10 minutes, until the chicken … this link is to an external site that may or may not meet accessibility guidelines. Used the Kalamata, capers & parsley at the end over whole wheat pasta. The tomato sauce caramelized and reduced so well and the final product was delicious! Yeah, don't do that unless you like it really spicy. Add the olives and tomatoes. So simple to make – everyone I make this for loves it. The sauce was very thin, but good. The next time I made it I did read those instructions and drained the tomatoes...it wasn't nearly as good so I'll be deleting that part of the recipe. Didn't have chopped tomatoes on hand so used crushed which is more like sauce. It was super easy to make and would be great for dinner guests--don't have to babysit the meal at all and it's impressive both flavor-wise and presentation. 4 to 5 pieces of chicken, bone-in, skin-on 1 onion, diced 1 large clove garlic, minced 2 cups diced tomatoes or 8 oz. Stir in tomatoes and wine; bring to a simmer. Cooked in crockpot at high for about an hour and a half, then reduced heat to low for about 45 more minutes. Used skinless, bone-in thighs as directed, added 1/2 lb sliced mushrooms near the end and added capers with olives and full 2 tsp of pepper flakes. Randy Mayor; Styling: Cindy Barr, 6 servings (serving size: 2 chicken thighs and about 1/3 cup sauce). It does need more olives though, and I shortened the cooking time since I think my slow cooker runs hot, it was done 1/2 hour early. Rich taste and very easy. The chicken was very moist and very flavorful. I served it over orzo with sauteed mushrooms & onions and a salad. Add chicken; cook 4 minutes on each side. Otherwise I followed the recipe exactly. I browned the chicken when I was getting breakfast and lunch ready, added the tomatoes, paste, and garlic to the crock pot (yes, I forgot to saute the garlic) and the olives that chopped in the mini cuisi. Cut the chicken into bite-size pieces and season with salt and pepper. Delicious. I used the bone-in thighs and cooked on high 3 1/2 hours (I have a large crock pot and it was startinga to burn a bit). Add chicken to pan; cook 2 minutes on each side or until browned. Served over couscous to sop up the tasty sauce. Went crazy and sauteed white and red onions with mushrooms in coconut oil, garlic powder, black pepper, chili powder, and white wine (lots). I served it over orzo, topped with a healthy sprinkle of low-fat feta cheese and chopped dill(instead of the recommended parsley) The olives and capers were a very nice touch. It turned out great! I was suprised about how much juice ended up in the finished product. They’re so versatile to cook with and are always tender and juicy. It is better if it sits overnight. of chicken thighs, as I was using boneless ones. When my kids make a point to tell me it was good, I know it's a winner! Step 2 Sprinkle the chicken with the pepper and 3/4 teaspoon of the salt. Bring the mixture to a simmer. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Made recipe exactly as written and was excellent. Return chicken and accumulated juices to pan. like others, I used much less red pepper. Served over orzo. Place chicken in an electric slow cooker. What I learned: I used thighs with skin on and it added too much oil. I love, love, love olives! When I’m wanting to be extra lazy without losing the wow factor, I reach for this baked chicken with Kalamata olives, which has been a favorite since my early small kitchen days. Very simple and cheap. Cut each tomato in half. But it’s a great dish for other yom tov and Shabbos meals. Add chicken and sauté until almost cooked through. Will update my post after dinner :). Pop the chicken into the oven and let it cook for 40 minutes. Add garlic to pan and sauté 30 seconds. Rinse chicken, and pat dry. Great as outlined in recipe, but sometimes also chopped onions (sautéd in with garlic and added at front end). We really enjoyed this. Anyone can make this – it’s super easy – perfect for a cold fall/winter day! I usually make this on Sunday night and the leftovers work for another night during the week for a quick dinner. My husband loved it so much and so did I. I used both kalamata and green olives with whole pimento because I love the color contrast between the green and purple and how they have different flavor profiles. Replaced the kalamata olives with black olives and didn't add capers, trying to keep the sodium down. The chicken was juicy and so soft it could be cut with a fork. And I included a bit of the olive brine with the olives (and used a bit more olives than called for based on other reviews). Place the lemon zest in a bowl; cover and refrigerate. ;) Also skipped salt. I shook my thighs in flour, salt and pepper and browned well. I read all the reviews and they were very helpful in making this dinner a success. I thought this was great. Add the tomato paste to the pan and let it cook until it has darkened slightly and is fragrant smelling, about 3 minutes. But, when I saw that it needed to be cooked for 4 hours on high, I was disappointed and really had to plan the time to cook it. Only change, I left out the olives. The anchovies gave the dish great depth and a nutty taste. It can be easily reheated. Delicious! It is a bit on the spicy side, but we like that. Stir in parsley and season to taste with salt and pepper. I served mine with orzo pasta, caesar salad, and some french bread. Info. The version in my first cookbook is a bastardized Marbella with olives, dates, tomatoes and fresh oregano. Mose of the ingredients are basic pantry items, so you could whip this up easily. If you agree, jump on board because this chicken recipe featuring kalamata olives—a dark purple Greek olive—will be one of your new favorite dishes. Served it with rice, spinach salad and crusty bread. Add tomato paste, crushed red pepper, and tomatoes to cooker. 100% agreed on using BONE-IN skinless thighs. And thigh meat, which I normally don't enjoy. :) OH, and since my husband and I are on a low carb diet, I served it over mashed cauliflower - perfect! The only change I would make is to lessen the amount of crushed red pepper used - I will use about 1/3 of the amount next time as my dinner guests even said it was quite spicy. I am going to add artichokes with the olives and probably put it over pasta. Delicious and easy. Pretty much followed the recipe except for a few things. Also added one pureed anchovy to the sauce. Highly recommended. I will probably freeze some for down the road when that busy day comes around. Also cut the amount of red pepper pepper back to 1 tsp and increased the olives to 1/2 cup. By the way, I wouldn’t use this for the Seder because browning might give the impression of roasted meat. I have made this dish twice, and both times it has been great and easy! Will serve with french bread, steamed zucchini and a salad. Score top of chicken breasts with sharp knife; place in large glass baking dish. Very tasty. I served it with whole wheat egg noodles and salad. My husband says I HAVE to make it once a week. Served it over rice with brocolli. I used boneless, skinless thighs and was surprised at how tender the chicken came out. Stir in remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, olives, and parsley. We had a green salad with cucumbers and tomatoes dressed with olive oil and red wine vinegar. It makes the dish! Added a few more vegetables in with the sauteed garlic, chopped onion, celery and a few quartered mushrooms were what I had on hand. I usually think of slow cooker recipes as all-day. Totally tasty and fun to make!!! A keeper! I definitely agree that the calamata olives really give this dish flavor so be generous with how much you throw in. Those went in for the last hour only. Really hearty and good on a cold night. Great recipe. Try it over couscous. https://www.allrecipes.com/recipe/237240/chicken-and-olives We enjoyed this dish. Easy and yummy! Since I was serving it with pasta anyways, I mixed it up really well to shred the chicken & served it as a chicken spaghetti type. LOVE THIS! I made this just as written, with red wine instead of white. Add the tomatoes, white wine, stock and cook, scraping any brown bits on bottom of the pan. Remove the chicken from the oven and serve it right away. Just perfect. Offers may be subject to change without notice. I didn't have 4 hours to wait using a slow cooker so I just put everything in a heavy baking dish and baked in the oven at 350 for 1.5 hours. I made this last night for dinner and i was very impressed by this dish! I don't have a crock pot - so simmered in a le crueset dutch oven - the results were awesome! Typically serve over egg noodles and with sautéd green beans or roasted brussel sprouts. Remove chicken from pan; keep warm. Plate chicken breasts on a large platter and cover with sauce and vegetables. I prepared it exactly as directed but ommitted the crushed red pepper and added a little salt. I like it spicy but honey does not so no crushed red peppers. Don't forget the fresh parsley sprinkled on top; it really adds freshness to a dish with mostly pantry stocked items. Meanwhile, fry the chicken in 2 tbsp oil until browned and almost cooked through. The flavor was amazing and a nice change of pace to what i usually cook. While the chicken is cooking, combine the tomatoes, olives, onion, capers, … Our slow cooker always cooks things a little fast, so this only took about 3.5 hours and it was excellent. Cook 5 min., until chicken is cooked through and tomatoes have begun to soften. The sauce was so rich and lovely. Thank you myrecipes. Add to the tin for the last 10 minutes of cooking along with the tomatoes, wine, stock and olives. I have done this both in the slow cooker and on the stove top, and it works well both ways. Cook for an additional 1-2 minutes. The kalamata olives blended great with the sauce and the tomatoes and the chicken. This is a good recipe but, although it indicates two thighs = one serving, the calories are calculated for only one. I substituted black olives for the kalamata because my kids don't like kalamata and left out the capers. Very delish! Reduced the pepper flakes to 1 tsp since so many reviewers mentioned it was too spicy and also cooked on low for 7 hours or so. I only used 1.5 tsp red pepper and that was plenty for us. It was delicious. I have been searching everywhere for this recipe. Sprinkle with salt and pepper. It ended up being more like a brothy stew, and was good with crusty bread to sop up the broth. Since I'm counting calories, I served mine over white rice and the family's over noodles with olive oil. Yet again, I just CANNOT bring myself to shell out $4 for a jar of loves, so I used jumbo California olives. 4 tablespoon extra virgin olive oil, divided, such as, 8 boneless, skinless, chicken breast cutlets. Definitely a keeper! I would make this again. In a large roasting pan, toss the tomatoes, garlic, olives, thyme, and lemon zest with 1 tablespoon of the oil. Heat oil in a large skillet over medium-high heat. I cooked it on a weekend for 4 hours on high, but if you cook it on low I'm sure you could extend the time and throw it in before work. I will say that it was quite spicy, though. We served it over angel hair and had a Caesar salad to finish up the meal. Everybody understands the stuggle of getting dinner on the table after a long day. We sauteed the garlic with onion and anchovies before adding the tomatoes, etc. Made this recipe last night with a couple of tweaks and it was great! 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