How to make it

  • Put half of the olives and the anchovy fillets in a food processor and chop very finely.
  • Choose a lidded saute' pan large enough to accommodate all of the chicken in a single layer.
  • Put the olive oil and the garlic cloves in the pan and place over medium high heat.
  • Saute' until the garlic becomes golden brown then remove and discard the cloves.
  • Raise the heat to high and pat the chicken pieces dry with a paper towel and place them in the pan with the skin side down.
  • Brown the chicken well on all sides then transfer it to a platter and season it with salt and pepper.
  • Add the wine and vinegar to the pan and let it bubble away until it has reduced by almost half.
  • Add the chopped olives and anchovies and return the chicken to the pan, turning them in the sauce.
  • Lower the heat to medium low and cover the pan with the lid slightly askew.
  • Cook, turning the chicken occasionally, until it is very tender when pricked with a fork, about 35 to 40 minutes. If all the liquid in the pan evaporates before the chicken is done add a little water.
  • When the chicken is done uncover the pan and, if the sauce is too thin and watery, raise the heat to let it reduce.
  • With the heat on medium low, add the lemon juice, olive pieces and parsley and cook for 1 or 2 minutes longer.
  • Remove from the heat and serve hot.
  • That's it!

Reviews & Comments 3

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    " It was excellent "
    flavors ate it and said...
    Wow I love what you have going here girl. I'll be trying this one soon for sure. MJ
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    " It was excellent "
    sparow64 ate it and said...
    i just LOVES me some anything! This is a fabulous recipe, can't wait to try.
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    " It was excellent "
    elgab89 ate it and said...
    Olives and lemons - perfect combo!
    Was this review helpful? Yes Flag

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