Search
Medford
Priest Lake

Olive Chicken Recipe

Pollo aceitunadoImage CroppedHere’s an easy and tasty récipe from our friends at Iberia Foods. It calls for plenty of good-for-you Mediterránea ingredientes like olives, capers, almonds and extra virgen olive oil. Iberia makes fine EVOO, capers, olives and more. www.iberiafoods.com

 

Makes 4 servings

1 ½ cup of extra virgin olive oil

3 ½ pounds of chicken, cut into 8 pieces

½ cup of multi-purpose flour

3 cloves of crushed garlic

1 medium onion cut into halves

½ cup of white wine

3 cups of chicken broth (low sodium)

1 cup of capers

½ cup of olives stuffed with almonds

2 tablespoons of finely grounded cilantro

2 bay leaves

1 tablespoon of thyme

Salt and pepper to taste

Dredge the chicken with flour and make sure it is evenly distributed throughout.

Pour the cup of oil, chicken and salt and pepper in a pan and cook on medium-high heat until the chicken turns a caramel color. Take it out and place it aside.

In the same pan, add the onion, garlic and cook on medium-high heat.

Add the cooking wine, chicken broth, capers, bay leaves, and thyme. Raise the heat to high and let it boil. Leave it so the liquid evaporates for 2 to 3 minutes. Add the cooked chicken. Then add the cilantro and let it reduce for 15 to 30 minutes. Check the sauce for flavor and add the salt and pepper to taste.

Garnish with olives stuffed with almonds.



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.