Chicken With Olives and Garlic |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A great dish full of flavor, easy to put together on the fly. For the Creole Seasoning I use Emeril's Creole Seasoning. Serve over couscous and top with crumbled Feta and sliced green onions. Great on busy weeknights or for company on weekends, winter or summer! Ingredients:
4 chicken breasts, bone-in with skin on |
3 -4 tablespoons creole seasoning |
olive oil |
3 onions, sliced |
2 yellow bell peppers, chopped |
7 garlic cloves, crushed |
2 teaspoons dried thyme |
2 cups dry white wine |
1 cup green olives, stuffed with pimentos, sliced |
1 bay leaf |
1/2 teaspoon lemon juice |
1 tablespoon lemon zest |
2 tablespoons butter |
salt and pepper |
1/4 cup parsley, chopped |
Directions:
1. Toss the chicken breasts in the Creole Seasonings.
2. Heat a large, heavy frying pan and add enough olive oil to coat the bottom.
3. When hot, add the chicken and cook until browned on each side.
4. Remove the chicken to a plate and keep warm.
5. To the frying pan add the peppers, onions, thyme, salt and pepper to taste and saute until soft, about 5 minutes.
6. Add the garlic and cook for another minute.
7. Add the wine and stir, scraping up the bits.
8. Bring to a boil and then lower the heat to a low simmer, stirring occasionally.
9. Stir in the olives, lemon zest and bay leaf.
10. Return the chicken to the pot, cover and simmer for 20-25 minutes, or until the chicken is cooked through.
11. Remove the chicken as soon as it's done and stir in the lemon juice and whisk in the butter.
12. Serve the sauce over the chicken and top with the parsley.
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