Sautéed Chicken With Green Olives and White Wine
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons extra virgin olive oil
- 4leg-thigh pieces chicken, cut in 2, or 8 thighs
- Salt and freshly ground black pepper
- 2cups white wine
- 1cup cracked green olives
- 1lemon, thinly sliced, seeds removed
- ½cup broken walnut pieces
- ¼cup coarsely chopped parsley leaves, for garnish
Nutritional analysis per serving (4 servings)
529 calories; 38 grams fat; 7 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 11 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 20 grams protein; 669 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put oil in a deep skillet or casserole, preferably nonstick. Turn heat to medium-high. When oil is hot, add chicken, skin side down, and brown it well, rotating and turning pieces as necessary, about 10 to 15 minutes. Season with salt and pepper.
- Step 2
With chicken skin side up, add wine and olives. Adjust heat so mixture simmers vigorously, 10 to 15 minutes.
- Step 3
When chicken is almost done, place sliced lemon on it, and cook 2 to 3 minutes more. Arrange chicken and lemon on a platter, and stir walnuts into sauce. Taste, and adjust seasoning, then spoon sauce over chicken. Sprinkle with parsley, and serve.
Private Notes
Comments
So....I assume the pan is supposed to be covered during the simmering process? Anyway, that's the way I did it -- but I've also done it in the oven for a large group and that worked fine too. It's a crowd-pleaser. The only thing I'd do differently is to toast the walnuts before tossing them in at the end.
Ummm....what is a cracked olive? Is it a whole, pitted olive, or do you keep the pit? Do you buy olives already cracked somewhere? I need an explanation.
I had to cut the white wine in half because I figured there would be too much sauce. I didn't cover the pan. Reduced simmering time by 5 minutes. Worked out wonderfully! Just loved the taste of lemon in the sauce on the juicy chicken, and topping everything off with the parsley and walnuts was great!
I made this and it was great! I used boneless skinless thighs, and chicken broth and a half of a squeezed lemon (lemon at the end) instead of white wine I omitted the walnuts and added half of a head of thinly sliced savoy cabbage for some crunch and to add a veggie. I chopped/shredded the chicken at the end and served it over orzo. Delicious!
This is a terrific recipe, but I'd only make it again if and when I can find tariff-free ingredients (olives and walnuts).
Delicious