Sunday, September 11, 2011

Chicken with Olives - Pioneer Woman



As I am sure many of you have already realized I am incredibly close with my family.  They are my best friends, my confidants, my support, my heart.  When my brother married my sister-in-law, Maggie, in 2007 I knew we had someone special.  She, and the rest of her dear sweet family, fit right into our little, dysfunctional, hysterical family like we had known each other for years. We love, we laugh, we eat, we drink, but most importantly we love.  In the years since Maggie has become a part of our family she has become one of my best friends, someone I can always count on, someone who doesn't always tell me what I want to hear but always the honest truth with a caring heart.  Gratitude does not begin to describe how I feel to have Maggie in my life but I sure count my blessings for her every day.  Seeing her now as a mother to the cutest baby who was ever born is just one of the highlights that has come from having her in our family.

One of my favorite things that Maggie and I enjoy doing together is trade recipes and cooking!!!  I had recently saved this recipe from the Pioneer Woman's website and not a day later Maggie sent it to me and we decided it must be made and soon! This past Friday night my brother had an event to attend so Maggie and I decided to cook dinner and hang out by the fire pit in the backyard at their house, a plan sure to be exactly what I needed! It was such a fun evening, drinking wine, telling stories, chatting about everything and anything, and just enjoying each other's company.  It was just a small glimpse into a relationship that I hold so incredibly dear to my heart!  Here is what we made...

Chicken with Olives

4 Tablespoons Butter
4 Tablespoons Olive Oil
6 pieces Chicken (I Used Thighs And Legs) With Skin
1 whole Medium Onion, Diced
5 cloves Garlic, Minced
2 whole Green Bell Peppers, Seeded And Chopped Into Large Pieces
1 whole 28 Ounce Can Whole Tomatoes, Completely Drained And Juice Squeezed Out, Chopped
1 cup White Wine (or Low Sodium Chicken Broth)
Salt
Freshly Ground Black Pepper
¼ cups Heavy Cream
1 cup Whole Green Olives
12 ounces, weight Linguine, Cooked Al Dente And Drained

Preheat oven to 375 degrees.  In a large ovenproof skillet, melt butter and olive oil over medium-high heat.  Add chicken and brown on both sides.  Remove chicken to a clean plate.  

Reduce heat to medium. Add onions, garlic, and green bell pepper to the pan.  Stir and cook for a couple of minutes. Add tomatoes and cook for a minute or two.  Season with salt and pepper.  

Pour in wine and stir.   Add chicken pieces back to pan, cover with lid, and place into the oven for 45 minutes.  Remove pan from oven and remove lid. Add whole green olives and heavy cream (drizzle evenly over the top.)  

Put on lid and shake the pan to “stir” in the cream. Return to the oven for 15 to 20 minutes to thicken the sauce. Remove from oven and keep lid on until ready to serve.  

Place pasta into a large serving bowl or onto a large serving platter. Arrange chicken pieces on top of the pasta, then pour all of the sauce over the top. Can sprinkle with minced fresh parsley and Parmesan, if desired.
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