Roasted Chicken With Olives
Recipe: #20051
July 11, 2015
Categories: Chicken, Sunday Dinner, Oven Bake, Gluten-Free, High Protein, No Eggs, Non-Dairy, Olives, Bone-in Pieces, Kosher Meat, Chicken Dinner, more
"I love recipes with olives they add so much flavor to any dish, stay away from the canned, I recommend the olives that are at the olive bar in major grocery stores which are great alternative to buying olives in a can which are packed with too much processing, fresh is always better flavor"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (1078.9 g)
- Calories 969.1
- Total Fat - 36.1 g
- Saturated Fat - 6.5 g
- Cholesterol - 1451.5 mg
- Sodium - 922.8 mg
- Total Carbohydrate - 45.2 g
- Dietary Fiber - 8.7 g
- Sugars - 22.2 g
- Protein - 112.6 g
- Calcium - 173.7 mg
- Iron - 18.8 mg
- Vitamin C - 238.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat olive oil in a large skillet. Season the chicken pieces with salt and pepper. Dredge in flour. Sauté the chicken pieces on all sides until golden. Remove the chicken from the skillet to an ovenproof casserole, and reserve the fat in the skillet.
Step 2
Into the same skillet add the sliced garlic and red pepper flakes; add a little more olive oil if needed. Over very low heat, slowly cook the garlic until light golden brown. Add in the vegetables, olives and raisins, stir to combine. Add in the vinegar, white wine and chicken broth and heat through. Using a wooden spoon, stir and scrape up any bits stuck to the bottom of the pan. Bring to a simmer and then add to the casserole of chicken.
Step 3
Bake in a 350 F. oven, uncovered for approximately 45 – 60 minutes until chicken is cooked through. Adjust seasonings with salt and pepper. Serve hot.
Tips
No special items needed.
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