Mediterranean Chicken with Olives and Rosemary Roasted Potatoes
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 30 mins
-
Servings
2 servings
-
Course
Main Course, Dinner
-
Cuisine
International
Mediterranean Chicken with Olives and Rosemary Roasted Potatoes
Description
Mediterranean Chicken with Olives and Rosemary Roasted Potatoes begins by rinsing and cutting potatoes with the skins on, then roasting them with rosemary, garlic, oil, salt, and pepper until crisp and golden. Meanwhile, chicken breast pieces are browned in a hot pan, then simmered with garlic, thyme, a mixture of olives, white wine, and diced tomatoes.
The wine reduces to concentrate its flavors, and the tomatoes mellow the acidity, creating a light sauce that coats and flavors the chicken. The olives contribute a briny, savory depth. The rosemary-infused potatoes complement the chicken with aromatic notes and a crispy texture.
This dish pairs well served plated with a portion of the roasted potatoes alongside the chicken and olives, drizzled with pan juices. It makes a wholesome dinner featuring balanced herb and acidity elements characteristic of Mediterranean cuisine.
Ingredients
- 350 g chicken breast
- 70 g olive mix of black, green or kalamata
- 2 garlic cloves
- 70 ml white wine
- 150 g diced tomatoes
- 2 prigs thyme
- 6 potato
- 1 prig rosemary
- 50 ml neutral cooking oil olive oil preffered, generic cooking oil
- salt
- black pepper
Instructions
- Wash the potatoes well and cut them lengthwise, leaving the peel on, into 6 pieces. Place them in a baking tray with the rosemary, salt, pepper and 1 crushed garlic clove. Sprinkle with olive oil and cook at 180°C (356° F) for about 1 hour.
- Cut the chicken breast into large pieces and fry in a hot pan with a little cooking oil, turning when browned on one side.
- Add the thyme, a sliced garlic clove, the olives and then the wine. Add salt and pepper to taste.
- When the wine has reduced by half, add the tomatoes and let everything cook on low heat, until the chicken is done and the acidity reduced.
- Serve the dish by placing a chicken breast on each plate alongside a generous portion of the roasted potatoes and olives. Drizzle any pan juices over the chicken and garnish with a sprinkle of fresh herbs, if desired.
User Reviews
Overall Rating
4.9
You'll Also Love
