Chicken With Green Olives Recipe (2024)

Simply delicious! For 2 people I used 3 small thighs and 4 small legs but made all of the sauce. Served over couscous. The lemon is essential: very interesting how just a squeeze of lemon changed the dynamic of the sauce.

More information about variety of green olives would help for those of us not living in NYC. Also type of paprika: mild, sweet, hot, smoky? When someone remarks a dish is bland and I read a list of ingredients like this I think especially in cooking well: "the devil is in the details".

Made this with thighs. Lots of oil spatter but omg it was delicious. The sauce was delicious over mashed potatoes.

This was delicious. I agree the lemon was essential. Careful not to oversalt as the olives add quite a bit of salt to the mixture. Very easy too!

All-time favorite chicken dish. We always throw in a habanero pepper for some extra spice. Serve over rice with lots of sauce and fresh bread!

Since I didn't plan ahead, I was looking for a flavorful chicken dish that did not require marinating. This more than fit the bill. Great flavors! And since we prefer our chicken crispy not saucy, I let most of the broth evaporate leaving the spicy onion and olive mixture as a condiment on the side. Served with sweet corn kernels.

I switched out water for wine (a cup) and cannot complain! I'd planned to make The Silver Palate’s Chicken Marbella, but whoops, it required overnight marinade. This seemed equally delicious and so much easier!

This is a go to recipe even my kids like. I love it more each time. I preseason the chicken 3-4 hours before cooking for deeper flavor.

Excellent, albeit with a minor changes and a minor addition. The minor change: I used pimento-stuffed Manzanilla green olives — I thought the pimentos added a nice touch.The minor addition: I deglazed the skillet with about ¼ to ½ cup of dry sherry before adding the stock, which added a nice flavor to the sauce. A definite keeper!

Delicious! I used thighs and added cubed butternut squash with garlic, ginger, spice mix. Carrots cut into matchsticks could also be used. I deglazed the pan with some white wine then added the chicken broth. The green olives, fresh lemon juice and cilantro at the end make this a very special dish. Very easy. We enjoyed an Argentine Malbec with it. I served this with couscous mixed with cilantro and extra virgin olive oil.

I adapted this for the Instant Pot: I used boneless skinless chicken breasts, and sautéed them to brown slightly in a bit of olive oil before removing them to a steamer basket. Prepare other ingredients as recipe, using the sauté function. Place steamer basket with chicken back into Pot on top of the liquid and cook at low pressure for 5 minutes. Natural release for 8 minutes then quick release. Remove chicken to keep warm and use the sauté function to reduce liquid as desired.

What kind of green olives have you used? Would Castelvetrano olives work?

I used Brown Basmati rice. It pared well with the dish.

A fabulous recipe. I used thighs only, a whole cinnamon stick (because I couldn't break one in half), and I cut the olives in half so there'd be more in each serving. The dish reheated very well, so good leftovers or make ahead. Do make rice to soak up the wonderful sauce; I used brown rice.

I was amazed at the flavors, made exactly as written. I used the juice of about half a lemon and squeezed a little extra to my serving at the table. The cinnamon especially added intrigue and the olives were divine. Served with rice but of course cous cous, bread or whatever carb is fancied would be just fine in our house with this. Wonderful recipe.

Read notes. Did whole sauce w/2 drums/ thighs added carrot/celery/mushrooms- served over brown rice Deglazed w dry sherry. Salted at end- lemon a must. Delicious! Will make often- cavelteno olives can see shredded thighs. I used less olive oil covered pan rendered vegetable moisture Dark meat more flavor Rancho Gordo Pimeneo gave adequate kick-

Very good & quite easy. Used Manzanilla olives, so added no salt. Added lemon rind, too. Smoked paprika. Next time I'll use less broth, though, and skin-on thighs. Good with couscous or quinoa.

So bland and not very flavorful. The chicken is basically boiled in all that stock so it has that sort of soggy texture. Maybe it needs more spices.

This was delicious! The only change I made was I used thighs (with skin and bone-in) only instead of leg-thigh combo. I used the can of green olives from Trader Joe’s (yes there are better olives out there) and made stock from the organic Better Than Bouillon. I served it with roasted gold potatoes and kale salad. I’ll serve the leftovers with rice.

I have made this several times over the past years. I want to thank you so much for having it again in the column, as it reminded me to make this again. We all love this dish. And it was, of course, delicious.

Adding this to the rotation! Used boneless, skinless thighs and black Kalamata olives, as that’s what I had on hand, but followed the recipe otherwise. Delicious. Served over mashed sweet potatoes, even the toddler loved it.

Served with squash noodles. Nice and well-received.

Used thighs and pitted Castevetrano olives from Costco..delicious with mashed red potatoes. Will make again.

I sautéed all the spices and 1/4 cup flour in a little olive oil (used onion powder, didn’t have an onion), added diced chicken thighs and cooked fora few minutes, then deglazed with white wine and chicken bouillon. We like sauce, so I added more liquid than called for and let it simmer for a little while. Didn’t add any salt or pepper and it didn’t need it. Used manzanilla olives with pimentos, and the juice of 1.5 lemons. It was quick, easy, and delicious served over rice.

A good dish when you don’t want to heat the oven. Used bone-in thighs and served over a wild rice pilaf. Don’t skimp on the ginger, garlic or the spices as the braise greatly softens their flavors. Could add carrots and some fennel bulb, cut fairly large, to add some heft to the sauce and next time I would thicken the sauce a little with flour near the end.

Fabulous, wish I had read the other notes first. I just served it in a bowl and lapped up the great sauce with a spoon. All the right ingredients and an economical cut of meat!

I used chicken breasts, 1 minute sauté on both sides, then added the spices and chicken broth. I also used Castelvetrano green olives. I removed the chicken at 155 degrees F, then reduced the sauce. Watch the amount of salt you use, and the lemon is really effective. I wish I had made rice, couscous, or naan to go with this.

Very good. The sauce is delicious, with the salty olives mellowing during cooking and the onions not completely dissolving. We ate in over couscous, which soaked up the sauce nicely.

I really enjoyed this dish. So an observation, the photo does not show the sauce created. It was delicious. I did use real chicken stock (not boxed). I also think the flavor component may have been upped to caramelize the olives with the onions.

The photograph of a crispy piece of chicken is not an accurate representation of what this recipe is. It is chicken stew with Moroccan spices! Just so you know. Get real NYT’s . Good flavor but not what the picture depicts. Serving over rice with the juices.