From The Kitchen Of Rachelle Underwood

Tuesday, March 12, 2013

Chicken with Kalamata Olives

This is my 150th recipe that I'm posting on the blog that I started a couple of years ago!  Wow! I love this blog, because it is a hobby of mine that can be shared with the public.  I never feel like this blog is a job, or a commitment, and that is what makes it fun for me.  I love that so many friends and family can try out new recipes, and I love hearing comments from people that I don't even know. I'm excited for 150 more recipes to come...
I have a new obsession.  Kalamata Olives!  I never had olives growing up, and still detest olives in the can.  However, lately I have really really enjoyed Kalamata olives.  They are salty and vinegary, and unique in flavor.   Plus, this meal is on the healthier side I would say.  How bad could that be? This recipe is a tribute to my new love of the olive!

 Chicken with Kalamata Olives

4-5 boneless, skinless, chicken thighs
1 tbs olive oil
1 tbs butter
1 c chicken broth
zest of lemon
juice of  a lemon
1/4 c kalamata olives, sliced in half, and then halved again
1/8 tsp dried thyme
1 tsp dried parsley
1 tbs flour
2 garlic cloves, minced
1/2 c diced onion
tomato, diced
Feta cheese (optional)
fresh parsley(optional)
Salt and pepper

In a large saucepan, heat olive oil and butter over high heat.  Season chicken thighs with salt/seasoned salt and pepper on both sides.  Add chicken to the pan, making sure it is hot enough to get a good sear.  Brown chicken on both sides (don't worry about cooking it through, it will cook later) and remove to a plate for later.

Add dried herbs, and garlic to the pan. Saute for 30 seconds,  add chicken broth, and lemon juice.  Dissolve 1  tablespoon of flour into some water, stirring to make a sort of runny paste.  Add to the broth mixture, whisking to incorporate.  Add chicken and all it's juices back to the pan, along with the olives.  Cover and let mixture simmer for 15 minutes.  Remove lid, and simmer for 15 more minutes.  Add lemon zest.  Serve chicken over rice, cous cous, orzo or noodles.  Garnish with diced tomato, feta cheese and fresh parsley.

Photo and recipe adaptation from here

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