Oregano Olive Chicken Recipe

5 8 5
Oregano Olive Chicken Recipe
Oregano Olive Chicken Recipe photo by Taste of Home
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Oregano Olive Chicken Recipe

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5 8 5
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
Originally published as Oregano Olive Chicken in Healthy Cooking April/May 2008, p15

Nutritional Facts

3 ounce-weight: 217 calories, 11g fat (2g saturated fat), 73mg cholesterol, 370mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Oregano Olive Chicken in Healthy Cooking April/May 2008, p15

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Reviews forOregano Olive Chicken

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abd297 User ID: 2989055 84462
Reviewed Feb. 13, 2011

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

MY REVIEW
tcanfield User ID: 723381 155856
Reviewed Feb. 11, 2011

"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"."

MY REVIEW
nicole_liane User ID: 5636041 155626
Reviewed Feb. 11, 2011

"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."

MY REVIEW
kitzer User ID: 4188178 61604
Reviewed Feb. 11, 2011

"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"

MY REVIEW
pknutson1@yahoo.com User ID: 1267959 151915
Reviewed Feb. 10, 2011

"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?"

MY REVIEW
CherylAH User ID: 5612822 105077
Reviewed Feb. 10, 2011

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

Recipes that feature this type of ingredient are fruatrating."

MY REVIEW
mrsandymjones User ID: 3405472 134380
Reviewed Oct. 2, 2008

"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."

MY REVIEW
GooFan User ID: 2452423 207485
Reviewed Feb. 24, 2008

"

 
Great recipe!
"

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