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Chicken and Olives
Chicken and Olives
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Chef John's savory chicken and olive dish is a perfect balance of sharp and briny flavors.
Ingredients:
  • 4 boneless chicken breast halves with skin
  • 1 pinch cayenne pepper, or to taste
  • 2 teaspoons herbes de Provence
  • 0.25 cup sliced shallots
  • 0.5 cup pitted and sliced green olives
  • 0.5 cup brine-cured pitted olives, such as Kalamata, halved lengthwise and brine reserved
  • 1 cup chicken broth
  • 1 lemon, zested and juiced
  • 0.5 teaspoon cumin
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons cold butter, cut into four pieces
Instructions:
  • Season the chicken breasts generously on both sides with salt, black pepper, cayenne pepper, and herbes de Provence. Let them rest with the skin-side facing up for 10 minutes.
  • In a large skillet, heat olive oil over high heat. Add chicken, skin-side down, until well-browned, about 5 minutes. Flip and cook until just browned, about 2 minutes. Transfer chicken to a plate.
  • Turn the heat down to medium. Sauté shallots in the skillet until they start to soften and turn golden brown, approximately 2 minutes. Add olives to the shallots and continue cooking until fragrant, about 30 seconds.
  • Add chicken broth to the skillet and bring to a vigorous boil, deglazing the pan with a wooden spoon. Stir in lemon juice, 2 tablespoons of olive brine, lemon zest, and cumin. Increase heat, and simmer until the sauce reduces by half, 2 to 3 minutes.
  • Lower the heat and place the chicken, with the skin facing up, back into the skillet. Cover with a lid and cook until fully cooked through, about 5 minutes. Use a thermometer to ensure the chicken has reached 165°F (74°C). Transfer the chicken to a plate and tent with foil.
  • Combine fresh parsley and creamy butter into the luscious sauce, stirring diligently until the butter is melted and the sauce glistens. Drizzle the irresistible sauce over the succulent chicken.

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