MI Coop Kitchen

Chicken and Green Olives


  • 4 bone-in skinless chicken breasts, quartered
  • salt & pepper
  • 1/2 cup flour
  • 2 cups extra virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 cups white wine
  • 5 ounce jar Spanish green olives, sliced with pimento
  • 1 teaspoon cinnamon


Salt and pepper chicken breasts and then dredge in flour. Heat olive oil in skillet and fry chicken until crisp on both sides but not fully cooked. Remove chicken from skillet and dispose of olive oil except about a 1/4 cup. Turn temperature to medium. Add onions for about 3 minutes until translucent. Add garlic for about one minute, turning. Add white wine and let cook down until half has reduced. Add olives and roughly 4 tablespoons of juice from the jar. Add the cinnamon and stir. Add the chicken and put a lid on. Simmer for 30 minutes. Best if served over long grain rice.


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