- 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
- 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.
Reviews forOregano Olive Chicken
"so easy and family friendly (my son loves olives). the sauce is delish!"
"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"."
"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."
"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"
"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?"
"Where am I going to find fresh mint in Nebraska in February.Recipes that feature this type of ingredient are fruatrating."
"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."