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Chicken with Garlic & Olives

Philippe Houze

Servings: four.

I flavor this Mediterranean fricassée with olives, garlic, and anchovies, but you could easily add thyme, saffron, and a little orange zest instead.


  • 2 Tbs. olive oil
  • 1/4 cup chopped onion
  • 1 tsp. chopped garlic
  • 2 bone-in chicken breasts and 2 legs (2 to 2-1/2 lb. total), trimmed of excess fat
  • 1/2 cup dry white wine
  • 2 Tbs. white-wine vinegar
  • 1/2 cup homemade chicken stock
  • 1/2 tsp. dried oregano
  • 1 bay leaf
  • 2 Tbs. slivered black olives
  • 3 anchovies, chopped and mashed
  • 1/4 cup chopped flat-leaf parsley
  • Salt and freshly ground black pepper to taste

Nutritional Information

      Calories (kcal) : 350
      Fat Calories (kcal): 186
      Fat (g): 21
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 105
      Sodium (mg): 510
      Carbohydrates (g): 2
      Fiber (g): 1
      Protein (g): 36


  • In a large sauté pan over medium-high heat, heat the olive oil. Add the onion and garlic, cook for 1 minute, and then add the chicken. Cook, turning frequently, until the chicken is browned on all sides. Add the wine, vinegar, stock, oregano, and bay leaf. Cover the pan, reduce the heat to medium low, and simmer until the chicken feels firm and its juices run clear when pierced, about 30 minutes. Remove the chicken from the pan.
  • Bring the broth to a gentle boil, skim the surface, and cook until the sauce has reduced by one-third. Stir in the olives and anchovies. Add the parsley, salt, and pepper. To serve, pour the sauce over the chicken.


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