Olive Chicken

The key to this flavorful dish is simmering while covered for a while. Don’t forget to pour the extra sauce on top of the chicken and over your side dish as well.

Serves: 4Hands-on: 5 minutesTotal: 1 hour 25 minutesDifficulty: Medium

Serves: 4


  • 1 chicken (3 lbs.) cut into 8 pieces
  • 1 tsp. salt, divided
  • 1 tsp. pepper, divided
  • 4 Tbsp. unsalted butter
  • 2 garlic cloves, chopped
  • ⅔ cup chopped sweet onion
  • ½ cup chicken broth
  • ½ cup dry white wine
  • 24 green olives, pitted
  • 1 tsp. prepared Dijon mustard
  • ¼ tsp. hot sauce
  • 1 Tbsp. capers


  • Sprinkle the chicken pieces with ½ teaspoon salt and ½ teaspoon pepper. Heat butter in a skillet over medium-high heat. Brown chicken pieces for about 5 minutes per side. Remove from pan and set aside.
  • In the same pan, sauté the garlic and onion for 5–10 minutes, until onions are soft. Add the broth, wine, and olives. Using a fork, whisk in the mustard. Return chicken to the pan. Cover and simmer until the chicken is done, about 45 minutes. Add hot sauce, capers, and remaining salt and pepper.