Chicken with Olives: a Recipe from the Mountains of Italy (Pollo con Olive della Liguria)
Is there anything that can make sautéed chicken with olives sound so elegant as the Italian language?
Italian dishes are all about simplicity and quality ingredients. My in-laws hail from northern Italy, and I have always been in awe of the food that comes out of their kitchen.
Fresh, seasonal, satisfying, and always delicious.
I have gone from the queen of crunchy noodles (al dente taken to a whole new level folks) to a fairly competent cook under my mother-in-law’s direction. I thank my lucky stars every single day that my family now prefers to eat at home.
And now, I would like to share this taste of Liguria with you.
- 3 chicken breasts or 6 chicken thighs (thighs will have a better flavor)
- 2 heaping tablespoons olives - small, ripe, and brined such as Ligurian or Nicoise
- 1 cup chicken broth
- 1/2 teaspoon unrefined salt
- Heat olive oil on medium/medium low.
- Salt and then saute chicken until cooked half through, will turn opaque.
- Flip chicken and add chicken broth and olives.
- Saute until chicken cooked through. Cooking time will depend on cut and size of chicken.
- Remove chicken to a plate to rest and turn heat up to medium.
- Simmer liquid in pan until has been reduced by at least half.
- Spoon sauce and olives over chicken.
- Serve immediately.