Make that Castlevetrano Olives!
This is a favorite dish of mine, and the recipe comes from the Pioneer Woman. We love this so much for the sauce it makes, which is absolutely delicious over fresh pasta. Speaking of the Pioneer Woman, if you’ve never had her “Grilled Ribeye Steak with Onion Blue Cheese Sauce“, it is the best dang thing I’ve ever eaten in my life!
I’ve changed very little in this recipe, other than to cut the butter and olive oil in half, use a red pepper and a yellow pepper for more color, diced tomatoes instead of whole tomatoes, and the most important part… what makes this dish, is to use Castelvetrano olives.
Over at Serious Eats, they describe Castelvetrano olives as, “Castelvetrano olives are Italy’s most ubiquitous snack olive. Bright green, they’re often referred to as dolce (sweet), and come from Castelvetrano, Sicily, from the olive variety nocerella del belice. They have a Kermit-green hue, meaty, buttery flesh, and a mild flavor. Consider serving them with sheep’s milk cheese and a crisp white wine.”
I rarely eat any other green olive, I adore these so much!
But I do have a frugal streak, and I had a handful of plain ole’ store variety green olives in the fridge, and I dumped them into my chicken dish, and you can plainly see (and taste) the two different olives.
Chicken with Olives
2 Tablespoons Butter
2 Tablespoons Olive Oil
6 pieces Chicken Thighs, with skin
1 whole Medium Onion, Diced
5 cloves Garlic, Minced
2 whole Red & Yellow Bell Peppers, Seeded And Chopped Into Large Pieces
1 can (28 Oz. Size) diced tomatoes, drained
1 cup White Wine (or Low Sodium Chicken Broth)
Freshly Ground Black Pepper
1/4 cup Heavy Cream
1 cup Whole Green Castlevetrano Olives
12 ounces, weight Fettuccini, 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.
I nearly always make fresh, whole grain egg pasta, it is so delicious!
The chicken fat is partly what makes this sauce so delicious, but I confess I’d be perfectly happy after using it to cook the sauce to chuck it out the window and just have the yummy sauce over pasta! Not that the chicken isn’t scrummy too!
I often feel that way about meat. I love the flavor it adds to dishes, but then for the most part, I’d be just as happy not actually eating it.
But those olives… go get some!