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.