Best 8 Chicken In Olive Wine Sauce Recipes

CHICKEN WITH WHITE WINE AND OLIVES

Steps:

• Preheat oven to 400 degrees.
• Rinse chicken pieces and pat dry with paper towels. Sprinkle with salt and pepper. Heat oil and butter in a large skillet over medium-high heat. Add chicken and brown on both sides, about 3-5 minutes per side. Remove chicken from skillet and transfer to a 9 x 13 baking dish.
• Add shallots and garlic cloves to skillet and saute 1 to 2 minutes. Add wine, scraping up any brown bits from the pan. Add minced garlic, herbs and olives and simmer for 5 minutes. Add tomatoes and simmer for 1 to 2 minutes more. Pour wine mixture over chicken and cover with foil.
• Bake at 400 degrees for 35-40 minutes, turning chicken once.

CHICKEN WITH OLIVES AND WHITE WINE SAUCE

Steps:

• Remove the skin from all chicken and wash well.
• Pat chicken dry and sprinkle with salt and pepper.
• Heat chilli oil in the pot. If you do not have chilli oil, you can make some easily. You will need to take olive oil and heat it up (do not burn it!). Add lots of red pepper flakes and let it simmer (without burning the flakes)for about 5 minutes. Once the mixture is cool, that's chilli oil.
• Add the chicken to the pot with the meatiest parts on the bottom.
• Brown the chicken for about 10-12 minutes, making sure it doesn't stick to the pot or burn. Turn over if necessary. You may add more chilli oil if you think it's required.
• Add the chopped capers, garlic, olives and parsley to the pot. If you'd like extra sauce and olives or capers in this recipe, you can add them freely. I usually add lots of olives, so that everyone gets a huge scoope of them on their chicken.
• Add the white wine to the pot. If you don't think there's enough sauce for your meal, then add extra white wine.
• Stir a bit so that everything is nicely mixed.
• Cover the pot and allow the chicken to fully cook in the boiling white wine sauce.
• Serve hot. Nice sides are rice, pasta or salad.

CHICKEN IN OLIVE-WINE SAUCE

Steps:

• In 10-inch skillet, cook bacon, onion, garlic and rosemary over medium-high heat about 8 minutes, stirring occasionally, until bacon is crisp. Remove bacon with slotted spoon; set aside.
• Add chicken to skillet. Cook about 5 minutes, turning frequently, until chicken is brown. Add olives, wine and bacon. Cover and cook about 12 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Place chicken mixture on serving platter. Sprinkle with croutons and parsley.

SAUTéED CHICKEN WITH GREEN OLIVES AND WHITE WINE

Steps:

• 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.
• With chicken skin side up, add wine and olives. Adjust heat so mixture simmers vigorously, 10 to 15 minutes.
• 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.

CHICKEN IN WHITE WINE SAUCE

Steps:

• In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.

CHICKEN AND OLIVES

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.

CHICKEN WITH WHITE WINE AND HERB SAUCE

Steps:

• Preheat oven to 400 degrees.
• Heat olive oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper and place in skillet, skin-side down. Cook until skin golden brown and crisp, 4 to 5 minutes. Turn chicken and transfer skillet to oven. Cook until chicken is cooked through, 35 to 40 minutes. Transfer chicken pieces to a platter and set aside.
• Place skillet over medium heat; add shallots and garlic. Cook, stirring, until softened, about 30 seconds. Add wine and stir to combine. Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
• Add chicken stock and cook until thickened, 5 to 7 minutes. Stir in chives, parsley, basil, and butter; season with salt and pepper. Return chicken to skillet. Using a spoon, coat chicken pieces with sauce. Serve immediately.

CHICKEN AND RED WINE SAUCE

Steps:

• Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.