Best 5 Chicken With Olives Caramelized Onions And Sage Recipes

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Embark on a culinary journey with our tantalizing Chicken with Olives, Caramelized Onions, and Sage. This delectable dish boasts succulent chicken nestled amidst a symphony of flavors. Savor the harmonious blend of briny olives, caramelized onions with their irresistible sweetness, and earthy sage. Indulge in this delectable creation, perfect for a hearty family meal or an impressive dinner party. But our culinary adventure doesn't end there. Discover additional recipes within the article, promising a world of gastronomic delights. Treat your taste buds to delectable dishes like Chicken Vesuvio, Chicken in White Wine Sauce, and Chicken with Grapes and Pine Nuts. Each recipe is carefully crafted to deliver a unique taste experience, ensuring that every bite is a celebration of flavors.

Let's cook with our recipes!

CHICKEN WITH OLIVES, CARAMELIZED ONIONS, AND SAGE



Chicken With Olives, Caramelized Onions, and Sage image

"Layer upon layer of flavor infuses this stylish yet deeply comforting dish" according to Bon Appetit, December 2004, where it was originally published and then posted here by Mean Chef.

Provided by Chef Kate

Categories     Whole Chicken

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 15

2 (3 1/2 lb) chicken, each cut into quarters, backbones removed
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons sweet Hungarian paprika
1 teaspoon turmeric
2/3 cup olive oil
1 1/4 lbs white onions, thinly sliced
1 1/4 lbs red onions, thinly sliced
1 1/2 tablespoons honey
1 (750 ml) bottle dry white wine, divided
9 large fresh sage leaves
8 large shallots, peeled
8 garlic cloves, peeled
3 turkish bay leaves
3 cups assorted mediterranean olives in brine (such as Kalamata and picholine)

Steps:

  • Rinse chicken; pat dry.
  • Arrange on foil.
  • Mix cumin, salt, paprika, and turmeric in bowl.
  • Sprinkle over both sides of chicken.
  • Let stand while preparing onions.
  • Heat oil in large skillet over medium-high heat.
  • Add all onions.
  • Sauté until pale golden, about 30 minutes.
  • Mix in honey.
  • Sauté until onions are deep brown, about 15 minutes.
  • Turn off heat.
  • Tilt skillet, pushing onions toward top and allowing oil to pool at bottom.
  • Using slotted spoon, spread onions evenly in large roasting pan.
  • Reserve skillet with oil.
  • Position rack in center of oven and preheat to 350°F Heat oil reserved in skillet over medium-high heat.
  • Working in batches, brown chicken, about 5 minutes per side.
  • Arrange chicken, skin side up, in single layer atop onions in roasting pan.
  • Remove skillet from heat.
  • Add 1/2 cup wine to hot skillet.
  • Let stand until bubbling stops.
  • Add remaining wine.
  • Place skillet over medium-high heat; boil until reduced to 2 cups, scraping up bits, about 9 minutes.
  • Tuck sage, shallots, garlic, and bay leaves among chicken quarters.
  • Sprinkle with pepper.
  • Spoon wine mixture over.
  • Cover pan tightly with foil and bake chicken 30 minutes.
  • Uncover; sprinkle olives over chicken.
  • Baste with juices.
  • Return to oven, uncovered, and continue baking until chicken is tender, basting 2 more times, about 35 minutes.
  • Transfer chicken, vegetables, and olives to platter.
  • Serve with pan juices.

CHICKEN AND OLIVES



Chicken and Olives image

The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 45m

Yield 4

Number Of Ingredients 13

4 boneless chicken breast halves with skin
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons herbes de Provence
2 tablespoons olive oil
¼ cup sliced shallots
½ cup pitted and sliced green olives
½ cup brine-cured pitted olives, such as Kalamata, halved lengthwise and brine reserved
1 cup chicken broth
1 lemon, zested and juiced
½ teaspoon cumin
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons cold butter, cut into four pieces

Steps:

  • Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
  • Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
  • Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
  • Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
  • Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
  • Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

Nutrition Facts : Calories 641.5 calories, Carbohydrate 6.7 g, Cholesterol 206.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 69.1 g, SaturatedFat 10.4 g, Sodium 901.3 mg, Sugar 0.4 g

CHICKEN & OLIVE CASSEROLE



Chicken & olive casserole image

A simple midweek chicken stew with rich tomato, olive and caper sauce. Serve with rice or bread

Provided by Angela Boggiano

Categories     Main course

Time 40m

Number Of Ingredients 12

2 tbsp olive oil
1 large onion , finely chopped
2 garlic cloves , finely sliced
8 large boneless, skinless chicken thighs
1 large rosemary sprig, leaves picked and finely chopped
2 tbsp sundried tomato paste
2 x 400g cans chopped tomatoes
1 tbsp clear honey
100g pitted green and black olive with herbs
2 tbsp caper
small bunch flat-leaf parsley , roughly chopped
rice , to serve

Steps:

  • Heat the oil in a large saucepan or flameproof casserole dish on a medium heat, add the onion and cook for a few mins. Add the garlic and cook for 1 min more. Remove the onion and garlic from the pan and set aside on a plate.
  • Turn up the heat, add the chicken and cook for a few mins each side until golden.
  • Return the onion and garlic to the pan with the remaining ingredients. Cover and cook for 20 mins until the chicken is cooked through, juicy and tender, and the sauce is rich and thickened. Serve with rice.

Nutrition Facts : Calories 373 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium

BRAISED CHICKEN WITH LEMON AND OLIVES



Braised Chicken With Lemon and Olives image

A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.

Provided by David Tanis

Categories     dinner, lunch, roasts, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 11

8 chicken thighs, skin-on and bone-in, about 3 1/2 pounds
Salt and pepper
1/2 teaspoon red pepper flakes
6 garlic cloves, minced
1/2 teaspoon crushed fennel seeds
1 tablespoon roughly chopped rosemary
1 tablespoon olive oil
2 Meyer lemons, cut in wedges
1 cup flavorful olives with pits, a mixture of black and green, about 1 pound
1 cup chicken broth
3 tablespoons chopped parsley

Steps:

  • Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
  • Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
  • Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 510, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams

SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS



Skillet Chicken With Mushrooms and Caramelized Onions image

This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

5 tablespoons olive oil
2 tablespoons plus 2 teaspoons sherry vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon red-pepper flakes
Kosher salt and black pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 3-inch pieces
2 medium yellow onions, thinly sliced (about 4 cups)
3/4 pound cremini mushrooms, stems removed and thinly sliced (about 4 cups)
1/2 cup fresh flat-leaf parsley or dill leaves and fine stems, roughly chopped
1/4 cup grated Parmesan or pecorino (optional)
Bread or cooked pasta, for serving

Steps:

  • In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
  • Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
  • Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
  • Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
  • Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

Tips:

  • Choose the right chicken: Use a whole chicken or bone-in, skin-on chicken pieces for the best flavor and texture. If using a whole chicken, cut it into 8 pieces.
  • Brown the chicken well: Browning the chicken before adding the other ingredients helps to develop flavor and color.
  • Use a good quality olive oil: Extra virgin olive oil is the best choice for this recipe, as it has a rich, fruity flavor that will complement the other ingredients.
  • Don't overcrowd the pan: Be sure to give the chicken pieces plenty of space in the pan so that they can brown evenly.
  • Cook the chicken until it is cooked through: The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
  • Serve the chicken immediately: This dish is best served hot, so be sure to have all of your sides ready before you start cooking the chicken.

Conclusion:

This Chicken with Olives, Caramelized Onions, and Sage is a flavorful, easy-to-make dish that is perfect for a weeknight meal. The combination of savory chicken, sweet caramelized onions, and aromatic sage creates a delicious and satisfying dish that everyone will love. Serve with a side of mashed potatoes, rice, or pasta for a complete meal.

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