Delicious chicken dish with potatoes and olives
Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 1 hour and 10 minutes
Servings: 4
In a world where good food brings people together, the chicken dish with potatoes and olives recipe is a true feast, full of enticing flavors and pleasant textures. This recipe, which combines juicy chicken meat with fresh vegetables and salty olives, is perfect for a family dinner or to impress guests at a special meal. Moreover, it is a dish that evokes pleasant childhood memories, highlighting the culinary traditions that connect us with our loved ones.
Ingredients
- 1 boneless chicken breast (approximately 400-500 g)
- 4 medium potatoes
- 3 large onions
- 2 red bell peppers
- 2 ripe tomatoes
- 1 handful of olives (preferably unsalted)
- 1 bunch of dill (preferably fresh)
- 1 teaspoon of dried thyme
- 2-3 bay leaves
- 1 glass of white wine
- 1 cup of tomato sauce
- Salt and ground pepper
- Olive oil (for frying)
Preparation
1. Preparing the chicken breast
Start by deboning the chicken breast and washing it well under cold water. Then, let the meat drain in a colander to remove excess water. Once well drained, cut the chicken breast into bite-sized pieces. Season the meat with salt, ensuring even distribution.
2. Browning the chicken
In a heated skillet, add the olive oil and wait for it to get hot. Add the chicken pieces and let them brown nicely on both sides until golden. It is important not to overcrowd the skillet for even browning. Once the chicken is ready, remove it from the skillet and place it on a plate, covering it with aluminum foil to keep warm.
3. Preparing the vegetables
Peel the onions and peppers, wash them, and cut them into small cubes. In the skillet where we fried the chicken, let the remaining oil heat up a bit and add the chopped vegetables. Sauté for 3-4 minutes until they become slightly translucent.
4. Adding the potatoes and tomatoes
Meanwhile, peel the potatoes, wash them, and cut them into quarters. Add the potatoes to the skillet along with the diced tomatoes. After a few minutes, pour in the white wine and season with thyme. Let it boil until the wine evaporates completely. This will add a refined flavor and pleasant taste to the dish.
5. Baking
Once the wine has evaporated, add the tomato sauce, a cup of water, bay leaves, and season with salt and pepper to taste. Transfer the mixture to a clay pot, which will help maintain temperature and moisture. Cover the pot and bake at 180°C for about 30 minutes.
6. Adding the olives
While the dish is in the oven, wash the olives and let them drain. If you are using unsalted or lightly salted olives, as mentioned, there is no need to desalinate them. After 30 minutes, remove the pot from the oven, add the olives and the pieces of chicken. If the sauce has reduced too much, add a little water and bake for another 15-20 minutes.
7. Serving
When the dish is ready, take it out of the oven and season with freshly chopped dill (if available) or frozen dill. Serve the dish warm, alongside a portion of creamy polenta, which will perfectly complement the intense flavors of the chicken, potatoes, and olives.
Useful tips
- Ingredient selection: Choose high-quality olives as they will influence the final taste of the dish. Green or black olives can be used depending on preference.
- Variations: You can add other vegetables, such as carrots or zucchini, to diversify the dish. Also, experiment with different types of wine, such as red wine or port wine, to add a unique touch.
- Slow cooking: If you want to make the dish richer in flavors, let it cook on low heat on the stove, covered, for 1-2 hours.
- Frequently asked questions:
- Can I use frozen chicken? It is preferable to use fresh chicken, but if you use frozen chicken, make sure it is completely thawed before cooking.
- What can I do if I don't have a clay pot? You can use a regular baking tray, but make sure to cover it with aluminum foil to retain moisture.
Nutritional benefits
This chicken dish with potatoes and olives is not only delicious but also nutritious. The chicken provides quality protein, while the vegetables bring an important supply of vitamins and minerals. Olives are rich in antioxidants, and potatoes are a good source of complex carbohydrates. A serving of this dish can contain approximately 450-500 calories, depending on the amount of oil used and the portion of polenta.
Conclusion
The chicken dish with potatoes and olives is a recipe that combines tradition with contemporary flavors, bringing to the table a versatile and satisfying dish. With every bite, you will feel the warmth of home and the joy of sharing delicious meals with loved ones. Don't forget to experiment and adapt the recipe to your preferences, transforming it into a cherished dish that will remain in memory. Enjoy your meal!
Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 1 hour and 10 minutes
Servings: 4
In a world where good food brings people together, the chicken dish with potatoes and olives recipe is a true feast, full of enticing flavors and pleasant textures. This recipe, which combines juicy chicken meat with fresh vegetables and salty olives, is perfect for a family dinner or to impress guests at a special meal. Moreover, it is a dish that evokes pleasant childhood memories, highlighting the culinary traditions that connect us with our loved ones.
Ingredients
- 1 boneless chicken breast (approximately 400-500 g)
- 4 medium potatoes
- 3 large onions
- 2 red bell peppers
- 2 ripe tomatoes
- 1 handful of olives (preferably unsalted)
- 1 bunch of dill (preferably fresh)
- 1 teaspoon of dried thyme
- 2-3 bay leaves
- 1 glass of white wine
- 1 cup of tomato sauce
- Salt and ground pepper
- Olive oil (for frying)
Preparation
1. Preparing the chicken breast
Start by deboning the chicken breast and washing it well under cold water. Then, let the meat drain in a colander to remove excess water. Once well drained, cut the chicken breast into bite-sized pieces. Season the meat with salt, ensuring even distribution.
2. Browning the chicken
In a heated skillet, add the olive oil and wait for it to get hot. Add the chicken pieces and let them brown nicely on both sides until golden. It is important not to overcrowd the skillet for even browning. Once the chicken is ready, remove it from the skillet and place it on a plate, covering it with aluminum foil to keep warm.
3. Preparing the vegetables
Peel the onions and peppers, wash them, and cut them into small cubes. In the skillet where we fried the chicken, let the remaining oil heat up a bit and add the chopped vegetables. Sauté for 3-4 minutes until they become slightly translucent.
4. Adding the potatoes and tomatoes
Meanwhile, peel the potatoes, wash them, and cut them into quarters. Add the potatoes to the skillet along with the diced tomatoes. After a few minutes, pour in the white wine and season with thyme. Let it boil until the wine evaporates completely. This will add a refined flavor and pleasant taste to the dish.
5. Baking
Once the wine has evaporated, add the tomato sauce, a cup of water, bay leaves, and season with salt and pepper to taste. Transfer the mixture to a clay pot, which will help maintain temperature and moisture. Cover the pot and bake at 180°C for about 30 minutes.
6. Adding the olives
While the dish is in the oven, wash the olives and let them drain. If you are using unsalted or lightly salted olives, as mentioned, there is no need to desalinate them. After 30 minutes, remove the pot from the oven, add the olives and the pieces of chicken. If the sauce has reduced too much, add a little water and bake for another 15-20 minutes.
7. Serving
When the dish is ready, take it out of the oven and season with freshly chopped dill (if available) or frozen dill. Serve the dish warm, alongside a portion of creamy polenta, which will perfectly complement the intense flavors of the chicken, potatoes, and olives.
Useful tips
- Ingredient selection: Choose high-quality olives as they will influence the final taste of the dish. Green or black olives can be used depending on preference.
- Variations: You can add other vegetables, such as carrots or zucchini, to diversify the dish. Also, experiment with different types of wine, such as red wine or port wine, to add a unique touch.
- Slow cooking: If you want to make the dish richer in flavors, let it cook on low heat on the stove, covered, for 1-2 hours.
- Frequently asked questions:
- Can I use frozen chicken? It is preferable to use fresh chicken, but if you use frozen chicken, make sure it is completely thawed before cooking.
- What can I do if I don't have a clay pot? You can use a regular baking tray, but make sure to cover it with aluminum foil to retain moisture.
Nutritional benefits
This chicken dish with potatoes and olives is not only delicious but also nutritious. The chicken provides quality protein, while the vegetables bring an important supply of vitamins and minerals. Olives are rich in antioxidants, and potatoes are a good source of complex carbohydrates. A serving of this dish can contain approximately 450-500 calories, depending on the amount of oil used and the portion of polenta.
Conclusion
The chicken dish with potatoes and olives is a recipe that combines tradition with contemporary flavors, bringing to the table a versatile and satisfying dish. With every bite, you will feel the warmth of home and the joy of sharing delicious meals with loved ones. Don't forget to experiment and adapt the recipe to your preferences, transforming it into a cherished dish that will remain in memory. Enjoy your meal!