Monday, July 25, 2011

Pan Seared Chicken Breast with Olives

This is a Guy Fieri recipe I couldn't resist trying.  His method and unusual combination of flavors really intrigued me.  The one big road block was getting olives of any kind on the homegirlz' plates.  I rationalized, who cares, their plates can be served without olives; more for me, yay!

Seriously, you will not be disappointed, give this a try.

4 chicken breasts, bone-in, skin on
12 teaspoon paprika
1/2 teaspoon granulated garlic
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 1/2 tablespoons olive oil
1 cup julienned Vidalia or yellow onion
1 cup trimmed julienned leeks
2 tablespoons roughly chopped garlic
1 cup jarred pitted Spanish olives, stuffed with pimento plus 1 tablespoon olive juice
1/2 cup white wine
Pinch freshly chopped thyme leaves
2 tablespoons butter

Preheat oven to 350 degrees F.

Rinse and pat dry the chicken. Preheat a cast iron skillet over medium heat.



Combine paprika, granulated garlic, salt and pepper, in a small bowl.



Rub seasoning mix all over the chicken.



When skillet is hot, add oil and sear chicken, skin side first, turn over and sear other side.



Remove to a sheet tray and put into the preheated oven to cook through, about 15 minutes.



Using the skillet used to sear the chicken, add in the onions and leeks. Saute for 4 to 5 minutes or until lightly caramelized.



Add garlic and olives and olive juice and saute for 2 more minutes.



Deglaze the skillet with the white wine. Reduce wine by half.



Finish the sauce by stirring in thyme and butter. Adjust seasoning, if necessary, and keep warm.




When chicken is done, remove from oven, place on serving platter, and pour any juices into vegetable mixture. Pour over chicken and serve immediately.




10 comments:

The Japanese Redneck said...

My hubby does not care for olives either. So he picks them out and puts them on my plate. SUITS ME!

Joycee said...

I'll take an order of these any day! Love olives, my favorite restaurant dish is fettucini alfredo with green olives from DeVito's Eureka Springs, AR.! Thanks for a great recipe!

Big Dude said...

As a big fan of olives of all types, this looks very good to me.

Becca's Dirt said...

That sounds so good. I'm gonna print the recipe. I created a new blog about cooking. First post today - http://beccascookingspot.blogspot.com

The Blonde Duck said...

That sounds SOOO good! I'm just racking up recipes from you to try!

Cheryl said...

Wow that looks wonderful, I wish my hubby did not hate olives so much, but maybe I can try it while he is overseas!

Debbie said...

Looks delicious Katherine. I love black olives. I wonder if they would work here too?

teresa said...

this looks amazing, i love the olives!

The Blonde Duck said...

Happy Tuesday!

Chris said...

We have the opposite problem here. We fight over the olives! heck, I have to hide the jar while cooking or Trevor will snack half of the jar away!