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Oregano Olive Chicken

Oregano Olive Chicken
Folks won’t believe a recipe that tastes so savory and special could be so light! Full of fresh-herb flavor, this chicken from Consuelo Lewter of Murfreesboro, Tennessee boasts a wonderful fragrance as it cooks.
8 ServingsPrep: 15 min. Cook: 30 min.

Ingredients

  • 1 broiler/fryer chicken (4 pounds), cut up and skin removed
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 1/2 cup chopped pimiento-stuffed olives
  • 1/4 cup capers, drained
  • 2 tablespoons minced fresh oregano
  • 1 tablespoon minced fresh mint
  • 1 tablespoon cider vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh thyme

Directions

  • Sprinkle chicken with pepper. In a large nonstick skillet coated with
  • cooking spray, brown chicken on all sides in oil. Remove and keep
  • warm. Drain drippings from skillet.
  • Combine the remaining ingredients; pour into skillet, stirring to
  • loosen browned bits. Bring to a boil. Carefully return chicken to
  • the pan. Reduce heat; cover and simmer for 20-25 minutes or until
  • chicken juices run clear. Yield: 8 servings.
Nutrition Facts: 3 ounces cooked chicken with 2 tablespoons olive mixture equals 217 calories, 11 g fat (2 g saturated fat), 73 mg cholesterol, 370 mg sodium,
© Taste of Home 2013

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Oregano Olive Chicken (continued)

Nutrition Facts: 2 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013