Chicken with Green Olives and Capers
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Chicken with Green Olives and Capers

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Dish
Cuisine: Greek
Servings: 4
Author: Sonia Skounaki for Primal Mediterranean Gourmet

Ingredients

  • 4 Chicken breast fillets or 8 chicken thighs skinless boneless
  • 1 small Onion finely chopped (about 1/2 cup)
  • 3 cloves Garlic minced
  • 6 tbsp Olive oil, extra virgin, divided
  • 12 Green olives Greek "Tsakistes" or Sicilian olives, pitted and sliced or halved
  • 3 tbsp Capers
  • 1/4 cup Dry white wine like Pinot Grigio (for a paleo / Whole30 version, replace with low sodium chicken broth)
  • 3/4 cup Chicken broth
  • 1 tbsp Lemon zest
  • 3 tbsp Lemon juice
  • 1 tbsp Fresh thyme leaves
  • 1 tbsp Fresh sage leaves chopped
  • Salt and Freshly ground pepper to taste

Instructions

  • Drain the olives and the capers and place each of them in a small bowl with lukewarm water. Let them soak while preparing the chicken.
  • If using chicken breast filet, slice them in half horizontally to create two cutlets.
    Butterflying a chicken fillet
  • Sprinkle the chicken with pepper and a pinch of salt. Be very conservative with the use of salt at this stage, as the capers and the olive will release additional salt in the sauce.
  • In a heavy bottom skillet, heat 4 tbsp olive oil over medium-high. Add the chicken and sauté until browned on all sides, about 5-8 minutes. Remove the chicken to a plate and cover to keep it warm.
  • Add the remaining 2 tbsp of olive oil to the skillet. Add the onion and sauté until the onion is softened and translucent. Add the garlic and cook for 1 more minute.
  • Increase the heat to high, add the wine and deglaze the pan. Cook on high for 2 minutes, until half of the liquid, is evaporated.
  • Return the chicken, and any juices, to the pan and add the broth. Sprinkle with the lemon zest, sage, and thyme. Drizzle with the lemon juice.
  • Cover and reduce the heat to medium-low. Cook for 15 - 20 minutes until the chicken is cooked through.
  • Drain the olives and the capers and dry them using kitchen paper towels. 
  • Add the olives and the capers, and cook for 2 more minutes.