Chicken Thighs With Olives And Basil Recipes

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GARLIC AND BASIL BAKED CHICKEN THIGHS

Very easy recipe using chicken thighs, garlic, basil, and rosemary. Serve with rice.

Provided by scottjolened

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h25m

Yield 6

Number Of Ingredients 8



Garlic and Basil Baked Chicken Thighs image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Arrange chicken thighs in a roasting pan; season with salt and pepper. Scatter onion over and around chicken. Top chicken with basil, garlic, and rosemary. Pour chicken broth into pan and evenly distribute carrots around the chicken. Cover pan with aluminum foil.
  • Cook in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove aluminum foil and continue cooking until chicken is browned, 10 to 15 more minutes.

Nutrition Facts : Calories 234 calories, Carbohydrate 10.5 g, Cholesterol 71 mg, Fat 12.1 g, Fiber 2.6 g, Protein 20.3 g, SaturatedFat 3.4 g, Sodium 112.2 mg, Sugar 4.8 g

6 chicken thighs
salt and ground black pepper to taste
1 yellow onion, diced
¼ cup chopped fresh basil, or to taste
3 cloves garlic, sliced
2 teaspoons finely chopped fresh rosemary
1 ½ cups chicken broth
3 cups diced carrots

BRAISED CHICKEN WITH LEMON AND OLIVES

A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.

Provided by David Tanis

Categories     dinner, lunch, roasts, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 11



Braised Chicken With Lemon and Olives image

Steps:

  • Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
  • Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
  • Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 510, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams

8 chicken thighs, skin-on and bone-in, about 3 1/2 pounds
Salt and pepper
1/2 teaspoon red pepper flakes
6 garlic cloves, minced
1/2 teaspoon crushed fennel seeds
1 tablespoon roughly chopped rosemary
1 tablespoon olive oil
2 Meyer lemons, cut in wedges
1 cup flavorful olives with pits, a mixture of black and green, about 1 pound
1 cup chicken broth
3 tablespoons chopped parsley

BRAISED CHICKEN THIGHS WITH OLIVES AND POTATOES

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Braised Chicken Thighs with Olives and Potatoes image

Steps:

  • Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat a large Dutch oven or pot over high heat and add the olive oil. Add the chicken, skin-side down, and cook until golden, 3 to 4 minutes per side. Remove to a plate and set aside.
  • Reduce the heat to medium high. Add the garlic and cook 1 minute. Stir in the onion, carrots, tomato paste, sage and rosemary. Cook, scraping up any browned bits from the bottom of the pot, until the vegetables are slightly softened, 3 to 4 minutes.
  • Add the wine, olives and their brine, and the potatoes to the pot. Nestle the chicken in the mixture. Bring to a boil, then add 2 cups water and return to a boil. Reduce the heat to medium low, cover and simmer until the chicken is cooked through and the potatoes are tender, about 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 628 calorie, Fat 38 grams, SaturatedFat 10 grams, Cholesterol 158 milligrams, Sodium 639 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 36 grams

8 6-ounce skin-on, bone-in chicken thighs
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
5 cloves garlic, sliced
1/2 large white onion, sliced
1 1/2 cups baby carrots
2 tablespoons tomato paste
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
1/2 cup pitted green olives, plus 1/4 cup brine from the jar
8 small red-skinned new potatoes, quartered

CHICKEN THIGHS WITH OLIVES AND BASIL

Make and share this Chicken thighs with olives and basil recipe from Food.com.

Provided by JustJanS

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12



Chicken thighs with olives and basil image

Steps:

  • Season the chicken with half the salt, and a good grinding of black pepper.
  • Heat the oil in a large, heavy based frying pan over moderately high heat.
  • Brown the chicken well on both sides, about 8 minutes in total; remove.
  • Reduce the heat to medium and and the onion and garlic; cook for about 5 minutes, until the onion starts to soften.
  • Add the rosemary and wine and bring to a simmer, scraping any brown bits from the bottom.
  • Boil for 1-2 minutes, until the wine is reduced by half.
  • Add the broth, tomatoes, olives the remaining salt and the chicken, skin side up, along with any juices.
  • Cover and simmer for about 25 minutes or until the chicken is just done.
  • Push the chicken to the side of the pan, crush the garlic with a fork and stir in the basil an another grinding of black pepper.
  • Reheat for a minute and serve.

1 tablespoon olive oil
8 chicken thighs (about 1.5kg/3lbs)
1 teaspoon salt, divided
fresh ground black pepper
1 medium onion, chopped
12 cloves garlic, peeled
2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried rosemary
1/2 cup dry white wine
1/2 cup low sodium chicken broth or 1/2 cup homemade stock
1 (440 g) can tomatoes, chopped and including juice
1/3 cup pitted and halved black olives
1/3 cup chopped fresh basil

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