Chicken with Olives

Pollo Con Le Olive is the original name for this recipe. It is french and means chicken with olives. Not only have I been making this dish for over ten years but it is a hit every time.

I love that this dish is perfect for company but also easy enough for a weeknight family meal. In fact, our kids have come to love the taste of olives and are big fans of this dish. It is delicious and filled with fresh garlic, shallots, tomatoes and green and black olives.

The taste is amazing and the dish really is beautiful. It has a wonderful presentation so you can serve it as a main dish when you are entertaining and want to impress your friends. Just remember to use the fancy name!

Serve your chicken with olives with boiled potatoes, rice or polenta and a lovely salad for a complete and delicious meal.

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Pollo Con Le Olive

(Chicken with Olives)

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Course

Main Dish

Cuisine

Italian

Prep Time

15 minutes

Cook Time

40 miutes

Servings

MetricUS Imperial

Ingredients

• 4-6 chicken breasts skinless, boneless
• olive oil
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1 pint cherry tomatoes halved
• 3 cloves garlic chopped
• 2 shallots chopped
• 1 cup chicken stock be sure to use Gluten Free chicken stock if you use store bought
• 1/2 cup green olives sliced
• 2.25 oz black olives sliced or diced
• salt
• pepper

Course Main Dish Cuisine Italian Prep Time 15 minutes Cook Time 40 miutes Servings MetricUS Imperial Ingredients 4-6 chicken breasts skinless, boneless olive oil 1/2 teaspoon thyme 1/2 teaspoon oregano 1 pint cherry tomatoes halved 3 cloves garlic chopped 2 shallots chopped 1 cup chicken stock be sure to use Gluten Free chicken stock if you use store bought 1/2 cup green olives sliced 2.25 oz black olives sliced or diced salt pepper

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Instructions

1. Coat bottom of skillet with olive oil and add the chicken.  Sprinkle chicken with seasonings.  Brown on both sides about 3-4 minutes over medium heat.
2. Add tomato, garlic and shallots to the pan and stir occasionally for about 3 minutes.
3. Add chicken stock to the pan and stir well, de-glaze the pan by scraping the bottom of the pan with a spatula or spoon
4. Add the olives and cover, simmer gently on med/low heat for about 30 minutes stirring occasionally, continue to de-glaze the pan when stirring
5. Salt and pepper to taste
6. Check chicken with thermometer to make sure it is cooked to temperature. Insert thermometer at thickest part of breast, temperature should be 165º

Recipe Notes

Serve with boiled potatoes, rice or polenta for a complete meal.

This Chicken with Olives recipe is gluten free and dairy free.

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Jessica MacDonald