Chicken with Olives (Poulet aux Olives)
Chicken with Olives full of flavor from the olives and the aromatic white wine. This dish is not a traditional Caribbean dish, but many islanders sure love it. The saltiness and zesty taste of the stuffed pimento olives seasoned this dish in a superb kind of way that is both mouthwatering and out of this world.
There are many recipes with chicken with olives. This particular recipe requires a few ingredients and a few steps. You will also need a good white wine; nothing expensive or to break the bank, just a dry and aromatic or semi-dry white wine. I prefer a Pinot Noir if you’re looking for ideas.
The ingredients you will need to make the chicken with olives.
- Chicken Thighs: bone-in chicken pieces preferably. The bone adds flavor.
- Flour: not that much, just enough to coat the chicken pieces
- White Wine: your favorite dry or semi dry white wine will do.
- Garlic Cloves: mashed or chopped finely.
- Chicken Broth: store-bought or you can make your own.
- Pimento-Stuffed Green Olives: this ingredient is worth every penny. Buy the best, you won’t regret it.
- Crushed Fresh Tomatoes: I usually buy juicy tomatoes and crushed them; better than that canned stuff.
- Olive oil. a good brand of course is best to use.
- Chopped Parsley: this is to top the dish after cooking. It adds a subtle taste to the dish.
- Salt and Pepper to taste.
How to make the recipe
To make this delicious chicken thighs recipe, the instructions are as follow:
- First you will need to wash the chicken pieces by following your preferred method. For me, I wash my chicken with either lemon, lime or vinegar. Many people prefer rinsing their meat under running water, which is fine, and as long as your are comfortable with the results. Others also, use salt and water to rinse the chicken. There are also others who do not do anything after removing the chicken from its packaging. Again, use your preferred cleaning method.
- A mallet is needed to flatten the chicken pieces; only the sides where the meat is attached to the bone. A rolling pin is also perfect to use if you do not have a mallet.
- Next, pat dry the chicken pieces with paper towels, then flour them. Remove the excess flour and set aside.
- The next steps involves sauteeing the chicken thighs until golden brown, preparing the tomato based, wine and olive sauce. The final step is to add the chicken thighs into the pan and let the sauce cook for about 10 minutes; just enough time for the sauce to permeate the flesh.
Notes and Tips:
- It is best to use bone-in chicken thighs because you need the flavor. The bone adds flavor to the meat while cooking.
- Use stuffed pimento green olives only. The zesty flavor is perfect with chicken. Black olives do not go well with this dish because they are less zesty and less pungent. You need the pungent taste to seasoned the chicken.
- Best to use a nonstick deep skillet. It will brown the chicken nicely and you can cook the dish in one pan.
Chicken with Olives (Poulet aux Olives)
- Rolling Pin or Kitchen Mallet
- 6 Chicken Thighs bone-in
- 1 cup White Wine
- 3 Garlic cloves
- 2 cups Chicken Broth
- 1 cup Pimento-Stuffed Green Olives
- 1 cup Crushed Fresh Tomatoes
- 2 tablespoons Olive Oil
- 1 tablespoon Parsley chopped
- Salt and pepper to taste
- Wash the chicken pieces, and then flatten the pieces with a mallet or a rolling pin.
- Flour the chicken pieces on both sides well. Remove any excess flour.
- In a skillet, heat the oil over high heat. Saute the chicken until golden brown. Take the chicken pieces from the skillet and keep them warm.
- In the same skillet, add crushed garlic, olives, white wine, tomatoes, chicken broth, and simmer for 10 minutes: taste and season.
- Add the chicken pieces and cook covered for 15 minutes. Taste for seasoning. Top with parsley before serving.
- Serve with potatoes, plantains, or rice.
- It is best to use bone-in chicken thighs because of the flavor. The bone adds flavor to the meat while cooking.
- Use stuffed pimento green olives only. The zesty flavor is perfect with chicken. Black olives do not go that well with this dish because they are less tangy and less. It would be best if you had the pungent and zesty taste to season the chicken.
- Best to use a deep nonstick skillet. It will brown the chicken nicely, and you can cook the dish in one pan.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.