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Chicken Savoy with Olives


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Chicken Savoy with Olives


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Chicken Savoy with Olives

Olives add so much flavor to any dish. Liven up this already tasty Chicken Savoy with your favorite olives. Next time you’ve got a few extra minutes at the grocery store, I recommend a culinary field trip straight to the olive bar. This is a great alternative to buying olives in a can ~ devoid of flavorful brine and packed with too much processing. My refrigerator is never big enough when I bring home all those plastic containers filled with a colossal amount of olives.


  • Prep Time : 20 min
  • Cook Time : 45-60 min
  • Ready Time : 1 hour, 5 min


2-3 Servings


  • 1/4 cup olive oil
  • 1 - 3 pound chicken, cut into approximately 12 pieces
  • kosher salt and freshly ground black pepper
  • flour, for dredging
  • 3 tablespoons sliced garlic
  • 1/4 teaspoon red pepper flakes, optional
  • 2 red bell peppers, diced large
  • 2 green bell peppers, diced large
  • 2 onion, diced medium
  • 2 baked potatoes, diced large
  • 1 cup pitted brined green or black olives
  • 1/3 cup golden raisins, plumped in water
  • 1/4 cup balsamic vinegar
  • 1/4 cup white wine
  • 1/2 cup chicken broth
  • 1 teaspoon dry oregano


Heat olive oil in a large skillet.  Season the raw chicken with salt and pepper.  Dredge in flour.  Sauté the chicken pieces on all sides until golden.  Remove the chicken from the skillet to an ovenproof casserole, and reserve.

Into the same skillet add the sliced garlic and red pepper flakes; add a little more olive oil if needed.  Over very low heat, slowly cook the garlic until light golden brown.  Add the vegetables, potatoes, olives and raisins.  Stir to combine.  Add in the vinegar, white wine and chicken broth and heat through.  Using a wooden spoon, stir and scrape up any bits stuck to the bottom of the pan.  Bring to a simmer and then add to the casserole of chicken. Bake in a 350 F. oven, uncovered for approximately 45 – 60 minutes until chicken is cooked through.  Adjust seasonings with salt and pepper.  Serve hot.



About Alison and Jeff Nathan


Chef Jeff Nathan is the executive chef of The Abigael’s Group, which includes Abigael’s on Broadway and the Green Tea Lounge. He is also the author of two popular cookbooks, Adventures in Jewish Cooking and Jeff Nathan’s Family Suppers. At his restaurants, and on his acclaimed public television series, New Jewish Cuisine, Chef Nathan emphasizes the flavors of modern America while strictly observing the laws of kashrut. Along with his wife Alison, Chef Nathan is setting a new standard for kosher cooking with his innovative dishes and creative presentations. Find out more at Abigaels.com




6 Responses to Chicken Savoy with Olives

  1. avatar says: ML

    Sounds like Chicken Mirabella

  2. avatar says: Alison

    It seems like a similar recipe, except for the lack of prunes, mushrooms, and the added sugar. Additionally, the Savoy uses the whole chicken, as opposed to just the breasts which creates heartier and moister bites of chicken. Both recipes frequent my table often. Next time you make the Mirabella / Marabella, try adding in pitted & quartered fresh plums in the last 15 minutes of cooking for an added dimension to the plum/prune flavor component… delish!

  3. avatar says: Tammy

    You have 2 baked potatoes in the recipe, but I do not see it in the directions for the recipe. ???

  4. avatar says: Alison

    The potatoes are to be added with the vegetables… red & green bell peppers, onions, potatoes. Enjoy!

  5. avatar says: Meira

    Are the potatoes meant to be baked before adding to the pan with the other veggies?

  6. avatar says: Alison

    Yes. The directions call for two potatoes to be pre-baked, then diced. This way they just need to heat up in the sauce. Most Russet or Idaho potatoes will take about 40 – 60 minutes to bake in a 350 F. Bake until fork tender, allow to cool before cutting. Enjoy!

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