Skillet Chicken with Olives and Tomatoes

Elena Butuc

This is another recipe on my list which I managed to cook this week just because the stars aligned. I knew from the start that my family would love this chicken with olives and tomatoes. My little Maria is crazy about olives, so it was pretty obvious that she would appreciate it. The unexpected thing was that Sofia, who can't stand olives, said the food was very good. She told me she couldn't feel the taste of olives thanks to the sauce and the meat.

You can use any olives you want for this recipe, however, I recommend pitted olives with a taste that you like.

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Ingredients

Metric US

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Chicken meat

1 kg

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Olives

200 g

pitted or whole

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White onion

1 piece

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Garlic cloves

3 pieces

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Canned chopped tomatoes

400 g

or fresh, diced

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Tomato paste

1 tbsp

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Butter

20 g

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White dry wine

0.5 cups

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Salt

1 tsp

to taste

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Ground black pepper

0.25 tsp

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Thyme

0.5 tsp

a small branch of green thyme or summer savory, optional

Step by step

Step 1

Prepare the chicken first - I cut up a whole chicken: I saved the parts with bigger bones for soups and I use the meaty parts for other dishes.

But you can also buy only thighs, breast or wings etc.

Skillet Chicken with Olives and Tomatoes - Step 1

Step 2

I used brine-cured olives, so I placed them in a sieve to drain.

Step 3

Bring together all the ingredients you need for the recipe.

Step 4

Heat the butter in a large deep frying pan (mine is 28cm) and fry the chicken.

Step 5

Turn on the other side and cook evenly on all sides.

Step 6

Then transfer to a plate and set aside for a while.

Step 7

Cook the onions until soft in the pan where you fried the chicken, stir in chopped garlic, mix and cook for 10 more seconds.

Step 8

Quickly add 1 tbsp tomato paste, mix well and cook for another 1-2 minutes.

Step 9

Stir in the diced tomatoes, canned or fresh, if they are in season.

Pour over the white demi-sec wine.

Skillet Chicken with Olives and Tomatoes - Step 9

Step 10

Season with salt, pepper and thyme (summer savory, optional).

Step 11

Return the chicken thighs back to this sauce in the pan.

Step 12

Pour 1-2 glasses water, just enough to cover the chicken a little bit.

Step 13

When it comes to the boil, cover the saucepan with a lid and simmer over low heat for about 1-2 hours.

Step 14

From time to time, turn the chicken on the other side and check for doneness.

Step 15

At the end, when meat has become soft and tender, take the lid off and turn up the heat. Cook over medium-high heat until the sauce starts to evaporate and become thicker. You can control the thickness of the sauce. I like it denser, so I cook it until I get the consistency I want.