Simple Mediterranean Chicken Recipe

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I learned to cook with a Mediterranean flair while living in Israel. You'll find this chicken captures that wonderful warm-weather taste.
TOTAL TIME: Prep: 5 min. Cook: 50 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 5 min. Cook: 50 min.
MAKES: 4-6 servings


  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 3 tablespoons vegetable oil, divided
  • 3 medium onions, thinly sliced
  • 3 garlic cloves, minced
  • 1/4 cup minced fresh parsley
  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup chopped pimiento-stuffed olives
  • Hot cooked rice or noodles

Nutritional Facts

1 cup: 425 calories, 28g fat (5g saturated fat), 102mg cholesterol, 965mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 34g protein.


  1. In a large skillet over medium heat, brown chicken in 2 tablespoons oil. Remove chicken and set aside. Add remaining oil to skillet. Saute onions and garlic until tender. Add parsley, tarragon, salt and pepper; mix well.
  2. Return chicken to skillet; cover with onion mixture. Sprinkle with olives. Reduce heat; cover and simmer 40-45 minutes or until chicken is tender and juices run clear. Serve over rice or noodles. Yield: 4-6 servings.
Originally published as Mediterranean Chicken in Country Chicken Cookbook 1995, p45

Full-Bodied White Wine

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

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sherryorndorff User ID: 1981757 19836
Reviewed May. 8, 2012

"I used boneless/skinless pieces, only 4. This was delicious & easy. Definitely different. We served it over gluten free, thai noodles. You have to love olives though :)"

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