Friday, March 25, 2011

Chicken with Olives

I've been eying this recipe from Pioneer Woman for several months now and finally decided to make it this week. Olives are one of my favorite things. I eat them out of the jar just about every day, but prefer them in Bloody Maryies! :) This recipe was pretty simple because you cooked it all in one pot. The olives are the best part of this dish. I recommend using different pieces of chicken because I used only drumsticks and it wasn't a good ratio of meat to everything else and cutting apart a chicken leg over pasta isn't an easy or particularly sexy way to eat!
Pioneer Woman's Chicken and Olives
Serves 6
Printable Version

4 tablespoons butter
4 tablespoons olive oil
6 pieces of chicken
1 whole medium onion, diced
5 cloves garlic, minced
2 whole green bell peppers, seeded and chopped into large pieces (I used a combination of peppers from Trader Joe's)
1 28 ounce can whole tomatoes, completely drained and juice squeezed out, chopped
1 cup white wine (or low sodium chicken broth)
Freshly ground black pepper
1/4 cups heavy cream (I used fat free half & half)
1 cup whole green olives (I used a combination of olives from the olive bar at my grocery store)
12 ounces of pasta of your choice, cooked to al dente and drained (I used angel hair)
Fresh parsley and Parmesan cheese for garnishing

Preheat oven to 375 degrees. In a Dutch Oven melt butter and olive oil over medium-high heat. Add chicken and brown on both sides. Remove to a plate.
Reduce heat to medium. Add onions, garlic, and peppers to the pot. Stir and cook for a couple of minutes.
 Add tomatoes and cook for a minute or two. Season with salt and pepper. Pour in wine and stir. Add the chicken back to the pot and cover with the lid. Cook in the oven for 45 minutes.
Remove pan from oven and take lid off. Add green olives and cream (drizzle evenly over the top). Put on the lid and shake the pan to "stir" in the cream.
Return to the oven for 15 -20 minutes to thicken the sauce. Remove from oven and keep lid on until ready to serve.

Place pasta into serving bowls. Arrange chicken pieces on top of the pasta then pour the sauce over the top. Garnish with fresh parsley and Parmesan if desired. 


  1. I would like to try this recipe soon since you are enjoying it so much. Looks good.

  2. I really liked this when I made it also and especially loved that it was a one pot meal. I agree though, bone in chicken is hard to eat over pasta, I wonder if chicken breasts would cook up as nice or be as moist?

  3. I love everything in this amazing dish!

  4. Yum! I love olives and I don't think I have ever used them as an ingredient in a dish other than salad. I will have to give this a try.



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