The Pioneer Woman Tasty Kitchen
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Chicken with Olives

4.75 Mitt(s) 12 Rating(s)12 votes, average: 4.75 out of 512 votes, average: 4.75 out of 512 votes, average: 4.75 out of 512 votes, average: 4.75 out of 512 votes, average: 4.75 out of 5

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Level: Easy

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Description

A scrumptious chicken pasta dish with green peppers, tomatoes, and green olives. Colorful, pretty, and yummy.

Ingredients

  • 4 Tablespoons Butter
  • 4 Tablespoons Olive Oil
  • 6 pieces Chicken (I Used Thighs And Legs) With Skin
  • 1 whole Medium Onion, Diced
  • 5 cloves Garlic, Minced
  • 2 whole Green Bell Peppers, Seeded And Chopped Into Large Pieces
  • 1 whole (28 Oz. Size) Whole Tomatoes, Completely Drained And Juice Squeezed Out, Chopped
  • 1 cup White Wine (or Low Sodium Chicken Broth)
  • Salt
  • Freshly Ground Black Pepper
  • ¼ cups Heavy Cream
  • 1 cup Whole Green Olives
  • 12 ounces, weight Linguine, Cooked Al Dente And Drained

Preparation

Preheat oven to 375 degrees.

In a large ovenproof skillet, melt butter and olive oil over medium-high heat. Add chicken and brown on both sides. Remove chicken to a clean plate.

Reduce heat to medium. Add onions, garlic, and green bell pepper to the pan. Stir and cook for a couple of minutes. Add tomatoes and cook for a minute or two. Season with salt and pepper. Pour in wine and stir. Add chicken pieces back to pan, cover with lid, and place into the oven for 45 minutes.

Remove pan from oven and remove lid. Add whole green olives and heavy cream (drizzle evenly over the top.) Put on lid and shake the pan to “stir” in the cream. Return to the oven for 15 to 20 minutes to thicken the sauce. Remove from oven and keep lid on until ready to serve.

Place pasta into a large serving bowl or onto a large serving platter. Arrange chicken pieces on top of the pasta, then pour all of the sauce over the top. Can sprinkle with minced fresh parsley and Parmesan, if desired.

You’ll love this!

2 Comments

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amythecook on 11.30.2010

This was soooo delicious! I used boneless skinless thighs, because that’s what I had. Didn’t dran my tomatoes, used only 3/4 of a pepper and 1/2 cup white wine (chardonnay, even!), and put a bunch of thyme in (which I removed so my kids wouldn’t see “green stuff”). I also cooked on the stove for less time, since I had boneless thighs. It was SO GOOD. Can’t wait to properly make it and see how much better it’ll be!

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Laurie - Simply Scratch on 6.13.2010

Im making this dish… THIS WEEK!! It has my 3 favorite ingredients… Olives, Chicken, Wine and Butter… WAIT Make that 4 favorite things!!!

12 Reviews

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Sara on 9.21.2011

This is AMAZING. I’ve tweaked it a litte (less butter/oil, add in the juice from the tomatoes)but I love it. I’ve made it four times now…it’s officially a staple!

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Leslie on 8.4.2011

Five minutes after my husband started eating he took what seemed to be his first breath and said, “This is REALLY good.” I used chicken broth instead of wine, fat free half and half instead of cream, and served it over couscous…too yummy!

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Madeleine on 7.1.2011

This was incredible. So yummy and the flavour of the sauce had subtleties in it that I was not expecting.

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lisbonannie on 3.29.2011

Really enjoyed the flavors…I changed it up a bit to make it a little healthier but kept the general taste. And, makes a great left-over meal–always a plus in my book!

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keke575 on 11.15.2010

I love chicken, pasta and olives. This recipe is perfect.

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