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Chicken and Olives

The sharp, briny bite of olives pairs perfectly with chicken in Chef John’s recipe for chicken and olives.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 642
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 4 boneless chicken breast halves with skin
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 2 teaspoons herbes de Provence
  • 2 tablespoons olive oil
  • 0.25 cup sliced shallots
  • 0.5 cup pitted and sliced green olives
  • 0.5 cup brine-cured pitted olives, such as Kalamata, halved lengthwise and brine reserved
  • 1 cup chicken broth
  • 1 lemon, zested and juiced
  • 0.5 teaspoon cumin
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons cold butter, cut into four pieces

Method
 

  1. Season skin sides chicken with salt, black pepper, and cayenne pepper; flip and season skinless sides with salt, black pepper, cayenne pepper, and herbes de Provence. Flip again so skin sides facing up; rest 10 minutes.
  2. Heat olive oil in a large skillet over high heat. Add chicken skin-side down; reduce heat to medium-high and cook chicken until skin well-browned, about 5 minutes. Flip and cook until just browned, about 2 minutes; transfer to a plate.
  3. Reduce heat to medium. Add shallots; cook and stir until just softening and golden brown, about 2 minutes. Stir in olives; cook until fragrant, about 30 seconds.
  4. Add chicken broth; bring to a boil while scraping browned bits off bottom of the skillet with a wooden spoon. Add 2 tablespoons reserved olive brine, lemon juice, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
  5. Reduce heat to low; return chicken, skin-side up, to the skillet. Cover the skillet; cook until chicken 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). Transfer chicken to a plate; cover with aluminum foil.
  6. Stir parsley and butter into sauce, stirring constantly, until butter melted and sauce shiny. Spoon sauce over chicken.

Nutrition

Calories: 642kcalCarbohydrates: 7gProtein: 69gFat: 37gSaturated Fat: 10gCholesterol: 207mgSodium: 901mgFiber: 2g

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