By now you know of my utter and complete love of all things Pioneer Woman. Here’s the thing that won me over…cookbooks and cooking magazines are hit or miss for me. Sometimes you’ll find a great recipe and other times it’s a little bland. Ree (Pioneer Woman) though, hits the spot every time!
So when The Boy was coming up to Cincinnati last week before fall break I wanted to figure out something delicious to make for when he got in. In law school because of time and the budget or a grad student, cooking has gone to the wayside. I’m more of a mac and cheese or turkey sandwich kind of girl most nights now. I save it for special occasions and look so forward to relaxing and creating again. So, this special occasion begged the question…What shall we have for dinner? The Boy had said he wasn’t really in the mood for pasta (which let’s face it, that takes out half of my repertoire) so we had to be creative here…
Caesar didn’t have any answers for me so I went to the next best thing.
Ree, what shall we have for dinner on this beautiful fall night? Oh, and it can’t be pasta.
Chicken and olives you say. Sounds interesting. I’ll give it a try.
Yes, that conversation did go on in my head and before you start to make judgement calls about my sanity…remember friends, I do live alone. When you should start worrying though is if I ever tell you I got a cat. Then we’ll have an issue on our hands.
Ok, back to the chicken with olives. I was a little skeptical because I wasn’t sure how all the flavors would work together but like I said earlier, Ree has never led me astray so I decided to try it.
It was a huge success! I was worried the olives might overpower the dish but it didn’t. I loved it. The flavor was different from anything I’d ever had and the sautéed chicken which then baked in the sauce cooked it to perfection. The Boy loved it too and didn’t seem to mind that I put it over pasta.
This dish is simple and a warm hearty dish for cool fall nights.
Chicken with Olives
Originally from The Pioneer Woman
-4 Tbs Butter
-4 Tbs Olive Oil
-6 pieces Chicken (Ree suggested to use thighs and legs which would good but I might try chicken breast next time) With Skin
-1 whole Medium Onion, Diced
-5 cloves Garlic, Minced
-2 whole Green Bell Peppers, Seeded And Chopped Into Large Pieces
-1 whole 28 Ounce Can Whole Tomatoes, Completely Drained And Juice Squeezed Out, Chopped
-1 cup White Wine (Again, grad student budget so I used Low Sodium Chicken Broth)
-Freshly Ground Black Pepper
-¼ cups Heavy Cream
-1 cup Whole Green Olives
-12 oz, weight Linguine, Cooked Al Dente And Drained
-Preheat oven to 375 degrees.
-In a large ovenproof skillet, melt butter and olive oil over medium-high heat.
-Add chicken and brown on both sides. Remove chicken to a clean plate.
-Reduce heat to medium.
-Add onions, garlic, and green bell pepper to the pan. Stir and cook for a couple of minutes.
-Add tomatoes and cook for a minute or two.
-Season with salt and pepper.
-Pour in wine/broth and stir.
-Add chicken pieces back to pan, cover with lid, and place into the oven for 45 minutes.
-Remove pan from oven and remove lid.
-Add whole green olives and heavy cream (drizzle evenly over the top.)
-Put on lid and shake the pan to “stir” in the cream.
-Return to the oven for 15 to 20 minutes to thicken the sauce.
-Remove from oven and keep lid on until ready to serve.
Place pasta into a large serving bowl or platter and lay chicken pieces on top. Pour all of the sauce over the top and sprinkle with Parmesan.
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Cooks out there…what’s your favorite oven proof skillet or dutch oven? I would love to get one and would love some suggestions.