Chicken with Savory Olives

Name: Chicken with Savory Olives
Yield: 2 servings
Ingredients: 1 or 2 tablespoons canola or olive oil; 1 pound onions, diced; 1 large clove garlic, minced; ¼ cup roasted, unsalted peanut halves; ¾ pound chicken breasts, skinned and boned and cut in quarters; ½ pound sliced mushrooms, white or wild; ½ cup dry white wine; 8 large Greek, Italian or French olives, green or black, pitted and coarsely cut; Salt (optional) and freshly ground black pepper to taste; 2 tablespoons minced parsley

By Marian Burros

Published April 7, 1990

Total Time: 30 minutes
Rating: 4(6)
Comments: Read comments

Featured in: Lifestyle: Sunday Menu; A Two-Pot Dinner: Chicken and Vegetables

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:2 servings

1 or 2 tablespoons canola or olive oil
1 pound onions, diced
1 large clove garlic, minced
¼ cup roasted, unsalted peanut halves
¾ pound chicken breasts, skinned and boned and cut in quarters
½ pound sliced mushrooms, white or wild
½ cup dry white wine
8 large Greek, Italian or French olives, green or black, pitted and coarsely cut
Salt (optional) and freshly ground black pepper to taste
2 tablespoons minced parsley

Ingredient Substitution Guide

Preparation

Step 1
Heat 1 tablespoon oil in nonstick skillet or 2 tablespoons in conventional skillet large enough to hold all ingredients.
Step 2
Saute onion until it softens and begins to brown. Remove half of it and set aside for use in potatoes.
Step 3
Add peanuts and garlic to remaining onion and saute for 2 or 3 minutes longer. Push mixture aside.
Step 4
Add chicken and brown on both sides.
Step 5
Add mushrooms, wine and olives. Season with salt (optional) and pepper. Cover and cook for 5 to 7 minutes longer, until chicken is cooked. Add parsley and serve.