Mediterranean Chicken and Olives

Mediterranean Chicken & Olives

  • Prep Time:
    15 minutes
  • Cook Time:
    40 minutes
  • Serves:
    4 to 6

Ingredients

  • 1 lemon
  • 2 to 2 1/2 lb. (4 large) bone-in chicken thighs, skin removed and trimmed of fat
  • Kosher salt and cracked black pepper
  • 2 Tbsp. olive oil
  • 1 large yellow onion, sliced into 1/8-inch wedges (about 2 cups)
  • 4 large cloves garlic, chopped
  • 1 1/2 tsp. dried oregano
  • 1/4 to 1/2 tsp. red pepper flakes, to taste
  • 1 1/2 cups Kitchen Basics® Original Chicken Stock
  • 1 Tbsp. honey
  • 1 jar (9 oz.) Del Monte® Manzanilla Olives, drained
  • Coarsely chopped flat leaf parsley, optional

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  • Prep Time:
    15 minutes

  • Cook Time:
    40 minutes

  • Serves:
    4 to 6
Print Recipe

This aromatic, pantry-friendly entrée captures the essence of Mediterranean cuisine with savory-salty-tangy flavors in each bite. Serve with rice, couscous or roasted potatoes.

Prep & Cook Instructions

  1. Using a vegetable peeler, cut 4 strips of lemon zest, each about 2 to 3 inches long. Juice the lemon; set aside. Season chicken with salt and pepper. Heat oil in a deep 10 or 12-inch skillet over medium-high heat. Brown chicken on each side 5 minutes. Remove from pan; set aside. 
  2. Reduce heat to medium; add onion and cook 5 to 8 minutes, stirring frequently, until softened. Stir in garlic, oregano and red pepper flakes; cook 30 seconds stirring constantly. Add stock, loosening any browned bits from pan with a wooden spoon. Stir in 2 Tbsp. lemon juice, lemon zest, honey and olives. Add chicken, nestling it in among olives. 
  3. Bring to a simmer over medium-high heat. Cover and cook 15 to 20 minutes until chicken is done (165°F internal temperature). Sprinkle with parsley before serving, if desired.

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