Best 9 Roast Chicken With Tomato Olive Sauce Recipes

SKILLET CHICKEN WITH OLIVES IN TOMATO SAUCE

Steps:

• In a large skillet, heat oil and roast chicken until golden, on both sides (about 2 minutes on each side).
• Add 1 cup of water (should slightly cover all meat).
• Cover with a lid and leave to boil for 10 minutes.
• Add tomato sauce, tomatoes, bell pepper paste, garlic and salt & pepper to taste (if olives are too salty skip salt altogether).
• Add another cup of water, cover with lid and simmer on low for 10 more minutes, stirring occasionally.
• Add olives and 1 cup of water if and simmer for a few more minutes until happy with the thickness of the sauce.
• Sprinkle fresh parsley and serve.

ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES

Steps:

• Set your oven to 400 degrees.
• Heat the oil in a large, ovenproof pan over medium-high heat. Add the chicken thighs to the pan, skin side up. Season the chicken skin with a pinch of salt and a little pepper on each piece. Once some of the fat has been released into the pan, flip the chicken over and cook until the skin is brown and crispy, about 7-8 minutes. If using skinless thighs, cook them until the meat starts to brown. Remove the chicken from the pan. (While the chicken is cooking, prep the rest of the ingredients.)
• Pour out all but a few teaspoons of the oil. Add the onion to the pan and let it cook until soft, about 3-4 minutes. Add the garlic and cook for 1 minute more. Add the tomato paste to the pan and let it cook until it has darkened slightly and is fragrant smelling, about 3 minutes.
• Add all the remaining ingredients to the pan and stir well. Season to taste with sea salt and black pepper. Nestle the chicken back into the pan, skin side up. Pop the chicken into the oven and let it cook for 40 minutes. Remove the chicken from the oven and serve it right away.

PAN SEARED CHICKEN WITH ROASTED TOMATO SAUCE

Steps:

• Preheat the oven to broil. Adjust the top rack to about 6 inches from the heat.
• Cut the tomatoes in half and put them onto a baking sheet, cut-side up. Drizzle over 1 tablespoon canola oil and season with salt and pepper. Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes. Reserve 4 halves for the Round 2 Recipe French Stew.
• While the tomatoes are cooking, remove the breast meat from the bone. Slice each piece across horizontally to get 4 large, thin pieces.
• In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. Sprinkle the chicken pieces with salt and pepper. When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes. Turn them over and brown the other side, 2 to 3 minutes. Remove the chicken from the skillet, cover and keep warm.
• Put the same skillet over medium heat, add the chicken broth and, using a wooden spoon, scrape the brown bits from the bottom of the pan. Stir in the mustard and oregano and bring to a simmer. Add the tomatoes and their juices from the baking sheet. Break apart the tomatoes with a wooden spoon or potato masher. Add the butter and let cook until the butter is melted, about 2 minutes. Taste and season with salt and pepper. Return the chicken pieces to the pan along with any accumulated juices. Cook for another 2 minutes to heat the chicken through and blend the flavors.
• In a medium skillet over medium-high heat, add the oil. When it is hot, add the sausage pieces and cook until lightly browned, about 5 minutes. Turn the heat to medium and add the reserved tomatoes, reserved beans and chicken broth. Cook until everything is hot and bubbling, 3 to 5 minutes.
• Meanwhile, in a small skillet over medium heat, melt the butter. Add the breadcrumbs and cook, stirring frequently, until they are browned, about 5 minutes.
• To serve, divide the sausage and beans into 2 bowls and spoon the breadcrumbs on top.
• Cook the bacon in a large skillet, working in batches, until it is crisp. Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces.
• Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat. Add the onions and cook until they are soft, about 5 minutes. Add the garlic and cook for about 1 minute, being careful not to let the garlic burn. Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes. Stir in the bacon and parsley. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew.

PAN-FRIED CHICKEN WITH TOMATO & OLIVE SAUCE

Steps:

• Heat the oil in a large non-stick frying pan, then season the chicken and fry, flattest-side down, for 4-5 mins. Turn the chicken over, add the onion and cook 4-5 mins more. Lift the chicken from the pan and set aside. Add the garlic to the pan, then continue cooking until the onions are soft.
• Tip in the tomatoes with the balsamic vinegar, olives, stock, half the basil and seasoning, then simmer, stirring frequently, for 7-8 mins until pulpy. Return the chicken and any juices to the pan and gently simmer, covered, for 5 mins more, to cook the chicken through. Serve scattered with the rest of the basil.

CHICKEN PARMESAN WITH ROASTED TOMATO SAUCE

Steps:

• Preheat the broiler.
• For the roasted tomato sauce: Put the tomatoes and garlic in a cast-iron skillet, drizzle with olive oil and season with salt and pepper. Broil until starting to char, 12 to 15 minutes depending on your broiler. Remove from the oven and keep the broiler on.
• Meanwhile, pound each chicken breast between 2 sheets of plastic wrap until it is about 1/4 inch thick.
• Put the roasted tomatoes and garlic in a food processor with the red pepper flakes, oregano, tomato paste, basil and sugar. Season well with salt and pepper. Puree until mostly smooth. If the sauce seems too thin, put it in a saucepan on the stove to reduce and thicken for 10 minutes while you make the chicken.
• For the chicken: Pour 1 inch of canola oil into a large cast-iron skillet or heavy-bottomed pan with high sides. Heat to 375 degrees F.
• Set up your breading station. Put the flour in a shallow bowl and season well with salt and pepper. Put the eggs in another shallow bowl. Put the panko and Parmesan in a third shallow bowl.
• Dredge each chicken breast in the seasoned flour, dip in the beaten egg and then dredge in the breadcrumb-cheese mixture. Working with one piece at a time, fry the chicken breasts until golden brown, about 4 minutes per side.
• Put both chicken breasts on a baking sheet fitted with a wire rack. Smear each chicken breast with 2 tablespoons of the ricotta. Top each with about 1/4 cup tomato sauce, reserving the rest for serving. Cover with the mozzarella cheese.
• Broil until the cheese is starting to brown, 2 to 3 minutes. Add a few tablespoons of tomato sauce to each serving plate. Top with chicken Parmesan and garnish with fresh basil. Serve immediately.

ROAST CHICKEN WITH TOMATO-OLIVE SAUCE

Steps:

• Remove giblets from chicken; rinse the chicken and pat dry.
• Put on a rack in a roasting pan and brush with butter.
• Sprinkle with salt and freshly ground black pepper.
• Roast in a preheated 400-degree oven for 1¼ to 1½ hours or until the internal temperature reaches 180 degrees in the thigh on an instant-read thermometer.
• Baste the chicken occasionally with the drippings.
• While the chicken is cooking, prepare the sauce.
• Bring a pan of water to a boil.
• Add tomatoes and remove from the heat; set aside 30 to 60 seconds or until skins begin to crack; drain.
• Peel, seed and coarsely chop tomatoes.
• In a large skillet, heat olive oil over medium heat.
• Add onion and garlic; sauté 5 minutes.
• Stir in tomatoes, rosemary, thyme, marjoram, basil, fennel seeds, wine, green and black olives.
• Bring to a boil, reduce the heat and simmer 30 minutes.
• Stir occasionally.
• Season sauce with lots of pepper.
• (Additional salt may not be necessary because of the saltiness of the olives.) Stir in parsley.
• Carve chicken and serve with a bowl of sauce on the side.

GRILLED CHICKEN WITH PARSLEY-OLIVE SAUCE

Steps:

• Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn off one of the end burners before cooking. (See Tips.)
• While the grill's heating, pat the chicken dry. If the breasts are uneven in their thickness, pound until even with a heavy skillet or meat mallet. Set aside to air-dry. In a rimmed dish or wide, shallow bowl, stir together 1/2 cup olive oil, parsley, olives, olive brine and chile. Using the small holes on a box grater, grate 2 teaspoons zest from the lemon. Add to the bowl, squeeze in half the lemon (about 1 1/2 tablespoons juice), and season to taste with salt and pepper. Cut the remaining lemon half into wedges for serving.
• When you're ready to grill, season the chicken with 1 teaspoon salt, then lightly coat with olive oil. Take the chicken, sauce, tongs and a tightly folded paper towel soaked in olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the chicken until well browned on one side and it easily releases from the grates, 4 to 6 minutes. (If flare-ups occur, move the chicken to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Flip and cook until the breasts register 155 degrees in the thickest part and the thighs register 165 degrees, 2 to 3 minutes for breasts and 4 to 5 minutes for thighs.
• Transfer the chicken to the sauce and turn to coat. Let rest for at least 5 minutes and up to 30. Season to taste with salt, pepper and a squeeze of lemon.

ONE-DISH BAKED CHICKEN WITH TOMATOES AND OLIVES

Steps:

• Place a rack in top third of oven; preheat to 450°F. Finely grate 1 garlic clove into a small bowl and toss with Aleppo-style pepper, soy sauce, and 1 Tbsp. oil. Rub all over chicken, then season with salt and black pepper.
• Toss tomatoes, thyme, olives, 3 Tbsp. oil, and remaining 8 garlic cloves in a 3-qt. baking dish; season with salt and black pepper. Arrange chicken on top of tomato mixture and roast until deeply browned and cooked through, 40-50 minutes. When chicken is about 5 minutes from being done, drizzle baguette with oil and season with salt. Place in oven directly on rack next to chicken and toast until golden and crisp, about 5 minutes. Slice each piece in half. Transfer chicken to a cutting board and let rest 10-15 minutes.
• Carve chicken as desired and serve piled atop toast with tomato mixture and pan juices spooned over.

BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS

Steps:

• Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn't burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it's brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
• Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
• Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.