Tag Archives: olives

Braised Chicken with Olives

Braised Chicken with Olives


Braised Chicken with Olives

  • 3 lbs. of chicken pieces (I used legs & thighs)
  • Salt and black pepper
  • 3 tbsp. olive oil
  • 3 thinly sliced garlic cloves
  • 5 anchovies packed in oil
  • 3 tbsp. tomato paste
  • 1 cup green olives roughly chopped and rinsed
  • 2 tbsp. rinsed capers
  • 2 bay leaves
  • 2 strips of lemon zest
  • Red pepper flakes to taste
  • 1 cup white wine and 1 cup water
Pre-heat oven to 350o.
Pat chicken dry and season with salt and pepper. Heat the oil in a large pan and cook the chicken until browned on both sides. Remove the chicken and all but 4 tablespoons of the fat and oil.Braised Chicken with Olives
Braised Chicken with OlivesThere’s nothing like the bottom of a Coca Cola bottle for smashing olives to remove the pit.

Add the garlic and anchovies to the pan and cook for 3-4 minutes. Add the tomato paste, olives, capers, bay leaves, lemon zest and red pepper. Blend and cook for 5 minutes. Add the wine and water, mix well.Braised Chicken with Olives
Return the chicken to the pan. Spoon some of the sauce over the chicken and place the pan the pre-heated oven for 30 minutes.Braised Chicken with Olives

Remove the chicken to a serving dish. Check the sauce for seasoning and remove the lemon zest and bay leaves. Pour the sauce over the chicken and serve.Braised Chicken with Olives


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Olives and Oranges

Adapted from Diana Kochilas – My Greek Table

Olives and Oranges is a tasty and simple dish to prepare. It works as an hors d’oeuvre, appetizer, brochette or side dish.

Olives and Oranges

Keep the peel on the orange and cut into wedges. Cut each wedge into small triangular slices, about 1/8-inch thick.

In a heavy flat skillet, heat the oil over medium heat. Add the olives and orange wedges to the pan and stir and combine. Add the garlic. Continue to shake the pan back and forth to gently stir the contents for about 5 minutes, until the olives are warmed through, the garlic soft and shiny, and the orange slices slightly wilted.
Stir in the oregano, transfer to a bowl and serve warm.

Olives and Oranges

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Calabrese Pasta

Calabrese Pasta
My Salernitano grandmother used to make this for my Calabrese grandfather. I don’t really know if this was something that was common in Calabria or simply a dish that he liked. When my mother made it, she said we were having Calabrese pasta and that’s what I still call it.
I list precise measurments for ingredients but it’s not written in stone. If you like olives, add more. If you don’t like capers, use less. You get the idea.


This is a very quick sauce so put up the pasta water before you start anything else.

Lightly sauté the anchovies, olives, capers and garlic in olive oil.

When the anchovies dissolve and the garlic begins to turn golden, add the tuna, tomatoes, pepper and oregano. Taste for seasoning and let it simmer for no more than 8-10 minutes to keep a fresh taste.

Toss the pasta in the sauce and serve with grated cheese (no cheese if you use the tuna).

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Robert Iulo at Yelp