Chicken with olives is an easy and quick second meat dish to prepare.
The recipe is reminiscent of the more famous chicken cacciatore but is quicker to prepare.
In fact, it is suitable for a quick dinner or for those on a low-calorie diet without wanting to give up the pleasures of the palate.
With just a few ingredients and a few tricks, the chicken meets the savoriness of olives and the fragrance of herbs in a dish not to be missed.
- 14 oz of chicken
- 1/4 cup of black olives
- 6 cherry tomatoes
- 1 clove of garlic
- 1/2 cup of white wine
- thyme to taste
- rosemary to taste
- sage to taste
- salt to taste
Wash and dry the chicken pieces carefully.
Heat the oil in a large saucepan with a sprig of rosemary.
Add the meat and brown it for 10 minutes over a gentle flame, turning the chicken so that it cooks evenly on all sides.
Deglaze with a glass of white wine and cook for an additional 5 minutes until the alcohol has completely evaporated.
Remove the meat from the pan when it is well browned and set aside.
Add the chopped cherry tomatoes, thyme, sage, a pinch of salt and a clove of minced garlic to the same pan.
Cook for 3 minutes until a sauce forms.
Take back the browned chicken and return it to the pan with the other ingredients.
Cook for 10 minutes over low heat, add the pitted olives and allow to season for an additional 5 minutes, stirring occasionally.
Serve the olive chicken with a basil leaf and enjoy.
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