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Oregano Olive Chicken Recipe

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.

This recipe is:

Healthy

Diabetic Friendly

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Oregano Olive Chicken Recipe

Prep: 15 min. Cook: 30 min.

Yield: 8 Servings

15 30 45

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.

Nutritional 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, 2 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Originally published as Oregano Olive Chicken in Healthy Cooking April/May 2008, p15

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Oregano Olive Chicken

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Reviewed on Mar. 22, 2012 by btaylor123

This is a wonderful, flavorful recipe. I made it with dried herbs this time, but will try it with fresh if I have them on hand next time. Only improvement is that I'd double the sauce recipe--I think it would be wonderful served over a little pasta.

Reviewed on Feb. 13, 2011 by abd297

so easy and family friendly (my son loves olives). the sauce is delish!

Reviewed on Feb. 11, 2011 by tcanfield

I have made this several times and it is delicious. I have never used mint or thyme in it. I usually use thighs or boneless breasts. The olive & capers just give it a really different taste than "same old chicken".

Reviewed on Feb. 11, 2011 by nicole_liane

I'm sure you can leave out the fresh mint if it is too hard for you to find. There's no reason to get frustrated over something so silly.

Reviewed on Feb. 11, 2011 by kitzer

I don't know what big grocery chains you might have in Nebraska, but you should check out their produce department. Many of them carry fresh herbs. Target Super Stores, Trader Joe's or Whole Foods might be your best bets. This recipe sounds like it would be worth the effort!

Good Luck ~ Kitzer

Reviewed on Feb. 10, 2011 by pknutson1@yahoo.com

I haven't tried the recipe yet, but maybe for the fresh mint problem you could use mint extract. You just might need to experiment to get the right equivalent. Or do they make dried mint anywhere?

Reviewed on Feb. 10, 2011 by CherylAH

Where am I going to find fresh mint in Nebraska in February.

Recipes that feature this type of ingredient are fruatrating.

Reviewed on Oct. 02, 2008 by mrsandymjones

This was fantastic! I used boneless, skinless breasts instead and broth instead of wine. I am not a huge green olive or caper fan, but this was very tasty.