Chicken with Green Olives


serves 4
3 tbsp olive oil
25 g (1 oz) 2 tbsp butter
4 chicken breasts, part boned
1 large onion, finely chopped
2 garlic cloves, crushed
2 red, yellow or green (bell) peppers, cored, seeded and cut into large pieces
250 g (9 oz) button mushrooms, sliced or quartered
175 g (6 oz) tomatoes, skinned and halved
150 ml (1/4 pint) 2/3 cup dry white wine
175 g (6 oz) 1 1/2 cups stoned (pitted) green olives
4 - 6 tbsp double (heavy) cream
400 g (14 oz) dried pasta
salt and pepper
chopped flat leaf parsley, to garnish


1. Heat 2 tbsp of the oil and the butter in a frying pan (skillet). Add the chicken breasts and fry until golden brown all over. Remove the chicken from the pan.

2. Add the onion and garlic to the pan and fry over a medium heat until beginning to soften. Add the (bell) peppers and mushrooms and cook for 2 - 3 minutes.

3. Add the tomatoes and season to taste with salt and pepper. Transfer the vegetables to a casserole and arrange the chicken on top.

4. Add the wine to the pan and bring to the boil. Pour the wine over the chicken. Cover and cook in a preheated oven at 180oC/350°F/Gas Mark 4 for 50 minutes.

5. Add the olives to the casserole and mix in. Pour in the cream, cover and return to the oven for 10 - 20 minutes.

6. Meanwhile, bring a large pan of lightly salted water to the boil. Add the pasta and the remaining oil and cook for 8 - 10 minutes or until tender, but still firm to the bite. Drain the pasta well and transfer to a serving dish.

7. Arrange the chicken on top of the pasta, spoon over the sauce, garnish with the parsley and serve immediately. Alternatively, place the pasta in a large serving bowl and serve separately.

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