The Art of Eating's Sautéed Chicken with Tomatoes and Olives

You can never have too many beverage recipes, so give The Art of Eating's Sautéed Chicken with Tomatoes and Olives a try. This dairy free recipe serves 4 and costs $5.41 per serving. One portion of this dish contains roughly 91g of protein, 94g of fat, and a total of 1322 calories. A few people made this recipe, and 31 would say it hit the spot. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. A mixture of white wine, chicken, parsley, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is excellent. If you like this recipe, take a look at these similar recipes: The Art of Eating's Swordfish with Olives, Celery, Garlic, Vinegar, and Mint, Sauteed Chicken with Tomatoes, Olives, and Feta, and 5 Ingredient Sauteed Chicken and Broccoli Rabe with Black Olives, Sundried Tomatoes and Feta.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Put the lardons into a pan of cold water, bring them to a boil, drain, and rinse in cold water. In a large, heavy pot, sauté the lardons in 2 tablespoons of olive oil until their edges just begin to crisp and they render some of their fat; remove them to a paper towel to drain. 2 Salt and pepper the chicken, and coat the pieces lightly with flour. sauté the chicken in the fat from the lardons, turning, until the pieces are golden on all sides. Remove the chicken to a warm plate. 3 Over low heat, cook the onions in the same fat, adding more oil if needed, stirring until they are translucent but not colored. Add the wine, raise the heat, and stir to deglaze the pan. Add the garlic and thyme and cook briefly to reduce the amount of liquid by about half. Add the tomatoes and bay leaves, and simmer until the liquid is reduced again by about one-third, depending on how juicy the tomatoes are, to a strong but not intense flavor. 4 Return the chicken to the pot, and cook over medium-low heat, covered, until the chicken is done—perhaps 20 minutes, according to how thoroughly you sautéed it beforehand. During the last few minutes of cooking, add the sautéed lardons and the olives. Remove the bay leaves. Taste and season as needed with salt and pepper. Sprinkle with chopped parsley. Warn everyone that the olives have pits.

 

Step by step:

1. 1

2. Put the lardons into a pan of cold water, bring them to a boil, drain, and rinse in cold water. In a large, heavy pot, sauté the lardons in 2 tablespoons of olive oil until their edges just begin to crisp and they render some of their fat; remove them to a paper towel to drain.

3. 2

4. Salt and pepper the chicken, and coat the pieces lightly with flour. sauté the chicken in the fat from the lardons, turning, until the pieces are golden on all sides.

5. Remove the chicken to a warm plate.

6. 3

7. Over low heat, cook the onions in the same fat, adding more oil if needed, stirring until they are translucent but not colored.

8. Add the wine, raise the heat, and stir to deglaze the pan.

9. Add the garlic and thyme and cook briefly to reduce the amount of liquid by about half.

10. Add the tomatoes and bay leaves, and simmer until the liquid is reduced again by about one-third, depending on how juicy the tomatoes are, to a strong but not intense flavor.

11. 4

12. Return the chicken to the pot, and cook over medium-low heat, covered, until the chicken is done—perhaps 20 minutes, according to how thoroughly you sautéed it beforehand. During the last few minutes of cooking, add the sautéed lardons and the olives.

13. Remove the bay leaves. Taste and season as needed with salt and pepper. Sprinkle with chopped parsley. Warn everyone that the olives have pits.

Nutrition Information:

covered percent of daily need