Chicken with Green Olives
John and Suzie Soave invited Donna and I to dinner the other night and John made this recipe, one of his favorites, using our hi-poly extra virgin olive oil and our red barrel aged balsamic. Chicken...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.blueridgeoliveoil.com.
Cooking tools:
- Food processor
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Stove
- Mixing bowl
- Plate
Ingredients
- 5 anchovy filets
- 1 1/2 cups green olives, slivered and divided (will use 3/4 cup at the end)
- 3 lbs. chicken thighs (not skinless)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons BROOC hi-polyphenol extra virgin olive oil
- 4 garlic cloves, peeled and crushed
- 1/2 cup dry white wine
- 3 tablespoons BROOC barrel aged balsamic vinegar
- 2 tablespoons water
- 3 tablespoons lemon juice
- 3 tablespoons finely chopped fresh Italian parsley
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