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.
- Cook Time
- Prep Time
- 2-3 ServingsServings
- 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.