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Chicken with Green Olives

Southern Living APRIL 2003

  • Yield: Makes 4 to 6 servings
  • Cook time: 1 Hour
  • Prep time: 25 Minutes


  • 5 anchovy fillets
  • 1 1/2 cups (8 ounces) green olives, slivered and divided
  • 3 pounds chicken legs, thighs, and wings
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 4 garlic cloves, peeled and crushed
  • 1/2 cup dry white wine
  • 3 tablespoons red wine vinegar
  • 2 tablespoons water
  • 3 tablespoons lemon juice
  • 3 tablespoons finely chopped fresh Italian parsley


Process anchovy fillets and 3/4 cup green olives in a food processor until chopped, stopping to scrape down sides; set aside.

Sprinkle chicken with salt and pepper. Brown chicken on all sides in hot oil in large skillet over medium-high heat. Remove chicken, reserving 2 teaspoons drippings in skillet; add garlic, and sauté 1 minute. Add white wine and vinegar; cook 2 minutes stirring to loosen browned particles. Stir in anchovy mixture and 2 tablespoons water.

Return chicken to skillet, turning to coat pieces in sauce.

Cook, covered, over medium-low heat 45 minutes or until chicken is tender. (Stir in additional water, if needed.)

Add 3 tablespoons lemon juice, Italian parsley, and remaining 3/4 cup green olives; cook 1 to 2 more minutes. Serve immediately.


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Chicken with Green Olives Recipe