How to make it

  • Blanch olives in boiling water for 1 minute to remove excess salt.
  • Drain and rinse in cold water.
  • Season chicken with salt, pepper and 1t Herbes de Provence.
  • Heat 2 T oil in large saucepan/dutch oven to medium high and brown chicken in batches, remove to a platter.
  • Reduce heat to medium. Add remaining oil.
  • Add garlic and cook until golden.
  • Add tomatoes and remaining Herbes de Provence.
  • Increase heat and cook until mixture thickens, about 3 minutes.
  • Add vinegar and wine, then boil until reduced by 1/3, about 2 minutes.
  • Return the chicken to the pan and add broth.
  • Cover and simmer 20 minutes.
  • Turn chicken, add olives and lemon juice and simmer partially covered 15 minutes.
  • Adjust for seasoning.
  • Remove and let stand for 10 minutes.
  • Prepare the gremolata by combining the parsley and lemon rind.
  • Transfer the chicken to a serving platter and sprinkle with the gremolata.

Reviews & Comments 7

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  • lpg 11 years ago
    So--I am curious. Several of you commented on it, but what did you think when you made it?
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  • maryeaudet 11 years ago
    Am planning htis for later in the week ..can't wait!
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    " It was excellent "
    notyourmomma ate it and said...
    Gremolata is my friend. Can't wait to make this dish. Thanks for the post.
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    " It was excellent "
    dariana ate it and said...
    Yummy! I have got to try this.
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  • tericooks 11 years ago
    ok- can we make this soon???sounds great! Love the gremolata touch!
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  • chefmeow 11 years ago
    I agree with hottamale. This one was written as if it were just for me. There is nothing here that doesn't suit my tastes. Thanks for sharing. This is on my list of things to fix this week. Yummers.
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    " It was excellent "
    hottamale ate it and said...
    This dish looks like it was written just for me. I can't wait to try this one! Thanks for sharing.
    Was this review helpful? Yes Flag

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