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This is one of my all time favorites! There is just something about cooked olives. They take on this meaty, warm flavor. Yum.

Chicken and Olives

2-3 lbs chicken – boneless, bone in doesn’t matter
1 c olives – I like mixed pitted
1 small onion
1 small fennel bulb
6-8 crimini mushrooms
1/2 c chicken broth
1 t rosemary
1 t sea salt
1/2 t pepper
2 T olive oil

Preheat the oven to 375 degrees.
Pat chicken dry and season with salt, pepper and rosemary. In an oven safe skillet – I prefer cast iron – heat olive oil. Brown chicken on both sides. Remove to a plate. Saute onion, fennel and onion 2 minutes. Add chicken back to pan with olives and broth. Cook in the oven 30-40 minutes until chicken is cooked through.

You can make this without the broth. I have and loved it. This picture is actually without the broth and with kalamata olives. Use what you have. This is a super easy dish and goes great with just about anything. And believe it or not makes eating chicken for the third time this week NOT boring.

Live Well!
~S

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