CHICKEN WITH TOMATOES AND OLIVES
This dish is somewhat reminiscent of a Mediterranean chicken dinner I had at a restaurant once. Very delicious, easy to make, and enjoyed by our family.
Provided by TasteTester
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
- Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F).
- To serve place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken Sprinkle with parsley and serve.
ROAST CHICKEN BREAST WITH POLENTA AND CHERRY TOMATOES
Steps:
- Preheat the oven to 400 degrees F. Spray a baking dish with nonstick cooking spray.
- Place about 5 slices of the polenta in an even layer on the bottom of the baking dish. Sprinkle with salt, pepper and 1 tablespoon olive oil. Place the chicken breasts on top of the polenta slices and sprinkle with salt and pepper. Top each with the Italian seasoning and Parmesan. Arrange the garlic cloves and tomatoes around the chicken. Sprinkle with salt and pepper and drizzle with the remaining 4 tablespoons olive oil.
- Bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 30 minutes. Garnish with Parmesan and olive oil to taste. Serve warm.
SUN-DRIED TOMATO PESTO-CRUSTED CHICKEN BREAST OVER CREAMY HERB POLENTA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken with sun-dried tomato pesto crust:
- For the creamy polenta:
- Preheat oven to 375 degrees F.
- For the pesto crust:
- Blend sun-dried tomatoes, garlic cloves and basil leaves in a food processor. Stir in Parmesan and add salt and pepper, to taste. Set aside briefly. Heat oil in a large skillet over medium heat. Season chicken breast with pepper only. (The Parmesan in the pesto will provide salt.) Brown both sides of chicken, beginning with skin side first. Coat chicken with pesto and roast in oven for 25 to 35 minutes, or until fork tender.
- For the polenta:
- Combine chicken stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in butter and Cheddar and allow cheese to melt. Season with pepper, (and salt if needed). Spoon polenta onto serving plate, top with chicken breast and garnish with chopped scallions.
POACHED CHICKEN WITH TOMATOES, OLIVES, AND GREEN BEANS
Steps:
- Sprinkle chicken all over with 1 tablespoon salt and let stand.
- While chicken is standing, bring water, broth, and thyme to a boil in a 4- to 6-quart heavy pot, then add beans and cook, uncovered, until crisp-tender, 3 to 6 minutes. Transfer beans with a slotted spoon to a bowl and toss with 1 tablespoon oil and salt and pepper to taste.
- Add salted chicken to broth and cook at a bare simmer, uncovered, 6 minutes. Remove pot from heat and let stand, covered, until chicken is cooked through, about 15 minutes .
- Transfer chicken with tongs to a cutting board and cool, about 5 minutes.
- While chicken is cooling, stir together tomatoes, olives, oregano, pepper, and remaining 1/4 teaspoon salt and 4 tablespoons oil in a bowl.
- Holding a knife at a 45-degree angle, cut chicken across the grain into 1-inch-thick slices.
- Divide green beans among 4 plates, then arrange sliced chicken over beans and top with tomato olive mixture.
CHICKEN WITH TOMATOES & OLIVES OVER POLENTA
Make and share this Chicken With Tomatoes & Olives over Polenta recipe from Food.com.
Provided by Barb G.
Categories Chicken Thigh & Leg
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To prepare chicken, On waxed paper, combine flour, pepper and 1/2 teaspoon salt; Coat chicken legs.
- In nonstick 12-inch skillet, heat oil over medium heat until hot.
- Add legs and cook 10 to 12 minutes until browned, turning over once.
- Transfer to plate.
- To drippings in skillet; Add onion and cook 5 minutes or until golden brown, stirring frequently.
- Add wine; boil 2 minutes or until reduced by half.
- Add tomatoes with the juice, olives, lemon peel, 6 thyme sprigs and remaining salt.
- Return legs with any juices to skillet, stirring to coat.
- Reduce heat to low; cover and simmer 20 minutes or just until juices run clear when the thickest part of the leg is pierced with a knife.
- Meanwhile, prepare Soft Polenta: In a 3-quart saucepan, heat milk and broth to boiling over high heat.
- Reduce heat to low; Gradually whisk in cornmeal.
- Cook 10 minutes or until mixrure is very thick, stir occasionally.
- Remove saucepan from heat; stir in butter and pepper.
- Remove lemon peel and thyme sprigs from chicken mixture.
- Spoon polenta on to plates; top with a chicken leg and some sauce.
- Garnish with remaining thyme sprigs.
- Enjoy.
Nutrition Facts : Calories 692, Fat 38.2, SaturatedFat 13.5, Cholesterol 173.1, Sodium 1154.2, Carbohydrate 40.8, Fiber 4.5, Sugar 4.2, Protein 41.2
CHICKEN WITH TOMATOES, OLIVES AND FENNEL
Easy dinner to make ahead and just reheat, but also a quick put together meal. But using good Greek olives and fennel are a must for this dish. Now, I like to use bone in/skin on thighs and breasts for this to get a good color for this dish. I have also used chicken quarters as well cut up which is an option. And if you don't like fennel, try cooking or baking it, it is a whole different flavor. Perfect simple food. I serve this with a good Pinot Noir, a simple spinach salad with a lemon vinaigrette and some grilled pita bread.
Provided by SarasotaCook
Categories < 60 Mins
Time 50m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Chicken -- In a large saute pan (I prefer cast iron or stainless, NOT non-stick), add the olive oil and bring to medium heat. Add the chicken and brown all sides until golden brown. Remove to a plate, with a paper towel to drain.
- Vegetables -- In the same pan, add the fennel, onion and garlic and cook until lightly brown. Add the white wine, tomatoes, fennel fronds, salt and pepper and bring to a boil.
- Chicken -- Add the chicken back in to the pan, reduce to a simmer, and cook until the chicken is tender. It should take about 30 minutes. Add the olives right at the end just to heat through.
- Serve -- Serve the dish family style with some toasted or grilled pita, your favorite salad and fresh lemon wedges. Just squeeze the lemon wedge on each serving for a great taste.
Nutrition Facts : Calories 674.1, Fat 45.4, SaturatedFat 11.7, Cholesterol 181.1, Sodium 357.6, Carbohydrate 17.7, Fiber 5.7, Sugar 4.8, Protein 47.6
MEDITERRANEAN CHICKEN BREASTS WITH TOMATOES AND OLIVES
This is very yummy and makes a good weeknight meal. I serve it with short-grain brown rice with olive oil and grated parmesan cheese and a green vegetable.
Provided by 2hot2handle
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large cast-iron or nonstick skillet, heat the tablespoon of olive oil over medium heat. Add the chicken and saute until it is browned on all sides and just cooked through (about 7-10 minutes). Remove chicken and place on a plate.
- Add the teaspoons of olive oil and the onions to the pan, and cook for 2 minutes. Add the garlic and cook for another minute. Add the tomatoes olives, oregano and basil and cook the sauce for 5-8 more minutes.
- Add the chicken and cook until it is heated through.
- Put the chicken on plates (over rice if desired), and spoon the sauce equally over the chicken.
PROVENCAL CHICKEN WITH TOMATOES, OLIVES, AND BASIL
Serve with some crusty bread.
Provided by Janet Fletcher
Categories Chicken Garlic Herb Olive Tomato Sauté Dinner Basil Summer Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 9
Steps:
- Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over high heat. Add chicken, skin side down. Reduce heat to medium-high; cook until golden, about 5 minutes per side. Transfer chicken to platter. Pour off all but 1 1/2 tablespoons drippings. Cool skillet 2 minutes; return to low heat. Add garlic; sauté 1 minute. Add tomatoes and wine. Increase heat to medium; bring to simmer, scraping up any browned bits. Cook until tomatoes are tender, stirring occasionally, about 2 minutes.
- Return chicken, skin side up, to skillet. Bring mixture to boil. Cover; reduce heat to medium-low. Simmer until chicken is cooked through, about 25 minutes.
- Transfer chicken to plate. Add last 4 ingredients to sauce in skillet. Bring to boil over medium-high heat. Reduce heat; simmer until sauce thickens, about 4 minutes. Spoon sauce over chicken; serve.
CHICKEN CACCIATORE WITH POLENTA
The microwave makes quick work of homemade polenta, and the rest is done in one skillet. Save a little Parmesan for sprinkling on top before serving. -Yvonne Starlin, Hermitage, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a microwave-safe bowl, whisk water and cornmeal; microwave, covered, on high for 6 minutes. Stir; cook, covered, 5-7 minutes longer or until polenta is thickened, stirring every 2 minutes. Stir in cheese and salt., Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until browned. Remove with a slotted spoon., Add onion to the same pan; cook and stir 2-4 minutes or until tender. Add garlic; cook 1 minute longer. Return chicken to pan; stir in tomatoes and olives. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until chicken is no longer pink. Serve with polenta. Freeze option: Do not prepare polenta until later. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Prepare polenta as directed. Meanwhile, in a saucepan, reheat chicken, stirring occasionally; add a little water if necessary. Serve with polenta.
Nutrition Facts : Calories 448 calories, Fat 19g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 1214mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein.
FRESH TOMATO AND BASIL CHICKEN OVER SUPER CREAMY POLENTA
Steps:
- For the super creamy polenta, bring 3 cups of the chicken stock to a boil in a sauce pot. If the chicken stock is at a boil before you are ready to add the polenta, just turn it down to low and let it wait for you.
- While the stock is coming to a boil, start the fresh tomato and basil chicken. Heat a large nonstick skillet over medium-high heat with the EVOO. Season the chicken with salt, pepper, and red pepper flakes, add to the hot skillet, and cook for about 3 to 4 minutes, or until the chicken is lightly browned. Scoot the chicken over to the edges of the skillet, then add the onions and garlic, continuing to cook for 3 minutes more. Add the remaining cup of chicken stock and cook until reduced by half, another 3 to 4 minutes.
- While the sauce is reducing, whisk the quick-cooking polenta into the boiling chicken stock in the sauce pot until it masses. Stir in the mascarpone cheese and the Parmigiano and season with salt and pepper. You want the polenta to be slightly loose. If it gets too tight, stir in some more stock to loosen it up a little.
- To finish the chicken, add the yellow and red grape tomatoes, stir to combine, and continue to cook for about 1 to 2 minutes, or until the tomatoes are heated through and starting to burst. Add the basil and toss with the chicken and tomatoes.
- Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.
CHICKEN RUSTICA OVER POLENTA
I started with a recipe for Chicken Cacciatore and made several modifications to include polenta and cannellini beans - both hot trends in Italian cooking. The juicy chicken thighs simmer in a tomato sauce, and are then spooned over creamy polenta for a robust and flavorful meal.
Provided by CookinDiva
Categories Chicken Thigh & Leg
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Instructions: Brown bacon in large deep pan. Remove bacon, leaving 1-2 T. drippings in pan.
- Dust chicken pieces with flour, salt and pepper. Brown chicken pieces 4 minutes each side in bacon fat; remove to platter when browned both sides.
- Make sauce: Heat oil, add chopped onion; sauté over low heat 6-8 minutes. Add garlic, sauté 2 more minutes.
- Add all other sauce ingredients and mix. Add bacon and browned chicken pieces; gently simmer 30 minutes.
- Add drained beans and simmer 10 more minutes. During this last 10 minutes, make polenta.
- Polenta: combine water and salt in a large glass microwave-safe bowl; whisk in cornmeal. Cover and microwave on HIGH 4 minutes; stir. Uncover and microwave 2 minutes; stir. Microwave 2 more minutes; stir in Parmesan cheese; sprinkle with parsley.
- To serve, spoon polenta in a bowl, then top with chicken and plenty of the chunky sauce. Garnish with parsley.
CHICKEN WITH TOMATOES, OLIVES, AND CILANTRO
Chicken breasts get bold bursts of flavor from a zesty topping of cherry tomatoes, lime juice, cilantro, and green olives. Serve this dish with rice or a simple green salad and crusty bread. This recipe is from the cookbook "Everyday Food: Fresh Flavor Fast."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-low. Season chicken on both sides with salt and pepper, and cook until lightly browned and just cooked through, turning once, 10 to 15 minutes. Transfer to a plate; cover loosely with aluminum foil.
- Raise heat to medium; cook onion, stirring occasionally, until softened, 5 to 7 minutes. Add tomatoes and olives; cook until tomatoes soften and release their juice, 1 to 2 minutes. Remove from heat, and stir in lime juice and cilantro. Season with salt and pepper. Serve chicken topped with tomato mixture.
Nutrition Facts : Calories 268 g, Fat 8 g, Fiber 1 g, Protein 40 g
ROSEMARY CHICKEN WITH TOMATOES AND OLIVES
A soulful, satisfying main that's inexpensive, relies on basic pantry staples, and is relatively hands-off-now that's a winner. Our Italian-esque chicken supper combines juicy chicken legs with the bold flavors of canned tomatoes and briny olives and capers. The alchemy of acid, salt, and slow heat brings the poultry to fall-off-the-bone perfection, and the gravy is heaven on mashed potatoes or polenta.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h45m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Season chicken with salt and pepper. Heat a large ovenproof straight-sided skillet or braiser over medium-high. Swirl in oil. Working in two batches if necessary, add chicken, skin-sides down, and cook, undisturbed, until golden brown and crisp, 6 to 8 minutes. Flip and brown other sides, 4 to 5 minutes more. Transfer to a plate; drain all but 2 tablespoons fat from skillet.
- Reduce heat to medium. Add garlic, capers, anchovies, rosemary, and red-pepper flakes to skillet. Cook, stirring occasionally, until fragrant, about 1 minute. Add tomatoes and broth; bring to a simmer, scraping any browned bits from bottom of skillet. Continue to simmer until thickened slightly, about 10 minutes. Season to taste. Return chicken to skillet, skin-sides up, along with any accumulated juices and olives.
- Transfer skillet to oven and braise, uncovered, until chicken is cooked through and liquid is reduced to a thick gravy, 40 to 45 minutes. Remove and discard rosemary. Serve over mashed potatoes or polenta.
CHICKEN WITH TOMATO SAUCE AND POLENTA TRIANGLES
Provided by Moira Hodgson
Categories dinner, project, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Skin the chicken pieces, reserving the wing tips and the skin for stock.
- Heat two tablespoons of the oil in a heavy casserole and brown the chicken pieces a few at a time. Remove them with a slotted spoon and place them in a bowl.
- Add the remaining tablespoon of olive oil to the skillet. Saute the onion, garlic and chilies until they become soft (about 10 minutes).
- Stir in the cayenne and cumin. Cook a minute, then add the tomatoes, chicken stock, salt and pepper along with the chicken pieces and their juices. Cover and simmer gently about 45 minutes, stirring from time to time, until the chicken is cooked and the sauce thickens. If sauce evaporates too fast, add a little water. Correct the seasoning and when ready to serve, sprinkle with coriander.
- While the chicken is cooking, make the polenta triangles. Preheat broiler. Cook the polenta in water according to directions on package (it will take about five minutes), adding salt to taste, and pour it out onto a flat surface (a large, flat baking tin will do). Smooth it out with a spoon and cool it. Cut the polenta into triangles and place them on a broiling sheet.
- Brush the polenta triangles with the olive oil and broil until the outside is browned and crisp but the inside soft and creamy (about 15 to 20 minutes). Do not turn over. Serve with the chicken, in a separate dish.
Nutrition Facts : @context http, Calories 1132, UnsaturatedFat 38 grams, Carbohydrate 102 grams, Fat 55 grams, Fiber 6 grams, Protein 54 grams, SaturatedFat 13 grams, Sodium 1422 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN WITH TOMATO & OLIVES
A quick and easy one-pot dish for summer - great for using up leftover cooked chicken
Provided by Jane Hornby
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Finely chop the stalks from a 20g pack basil and shred most of the leaves. Heat 2 tbsp oil in a medium frying pan, then soften 2 thinly sliced garlic cloves and the basil stalks for 3 mins.
- Tip in 2 x 400g cans cherry tomatoes, 1 tsp sugar and the shredded basil. Bring to a boil, then simmer for 15 mins until reduced and saucy. Season. Add a handful olives, the sliced meat from a whole cooked chicken and any juices. Gently stir. Simmer for 2 mins, scatter with basil leaves, then serve with crusty bread.
Nutrition Facts : Calories 531 calories, Fat 32 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 52 grams protein, Sodium 1.4 milligram of sodium
CHICKEN ROASTED WITH TOMATOES, POTATOES, AND OLIVES
Steps:
- Preheat oven to 450°F. and oil a 13-by 9-inch shallow baking pan.
- Mince and mash 2 garlic cloves to a paste with salt. In a small bowl whisk together garlic paste, lemon juice, and 2 tablespoons oil with salt and pepper to taste. In pan make 2 beds of overlapping lemon slices and put a chicken breast half, skin side up, on each bed. Brush chicken generously with some of the garlic lemon mixture and season with salt and pepper.
- Quarter potatoes and in a bowl toss with tomatoes, remaining 5 whole garlic cloves, and remaining tablespoon oil until coated well. Arrange vegetables around chicken and sprinkle chicken with olives and rosemary.
- Roast chicken and vegetables in middle of oven 15 minutes and brush with remaining garlic lemon mixture. Roast chicken 10 to 15 minutes more, or until a meat thermometer registers 175°F. and chicken is cooked through.
- Discard lemon slices and serve chicken with vegetables, spooning any pan juices over them.
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