Guest guest Posted May 26, 2010 Report Share Posted May 26, 2010 This sound yummy! And BTW, does anyone know a legal brand of green olives? I love them but haven't found them. Somewhere to order online would be ideal. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2010 Report Share Posted June 14, 2010 How do I unsubscribeSent on the TELUS Mobility network with BlackBerryDate: Mon, 14 Jun 2010 19:33:31 -0000To: <BTVC-SCD >Subject: chicken with olives Wasn't someone asking for a chicken with olives recipe on this board recently? I can only see up to 2008 in the archives. Anyway I'm *fairly* certain someone was asking for a recipe and this one was just posted on the pioneer woman's website (**NOT** an SCD site!! I just like the photographs and sometimes she makes stuff that I try to figure out how to modify). So here's her recipe, slightly modified, with the original ingredients in parentheses: " Ingredients* 4 Tablespoons Butter* 4 Tablespoons Olive Oil* 6 pieces Chicken (She 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 (if you get the SCD legal canned tomatoes, fine...but I usually just use fresh ones)* 1 cup White Wine (or homemade Chicken Broth)* Salt* Freshly Ground Black Pepper* ¼ cups Yogurt (originally Heavy Cream)* 1 cup Whole Green Olives* Spaghetti Squash or zucchini noodles (originally 12 oz pasta)Preparation InstructionsPreheat 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 yogurt (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 noodles (zucchini or s.squash) into a large serving bowl or onto a large serving platter. Arrange chicken pieces on top of the noodles, then pour all of the sauce over the top. Can sprinkle with minced fresh parsley and Parmesan, if desired.You'll love this! " Stacey Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2010 Report Share Posted June 14, 2010 Stacey, I did! Thanks so much.. Jodi > > Wasn't someone asking for a chicken with olives recipe on this board recently? I can only see up to 2008 in the archives. Anyway I'm *fairly* certain someone was asking for a recipe and this one was just posted on the pioneer woman's website (**NOT** an SCD site!! I just like the photographs and sometimes she makes stuff that I try to figure out how to modify). So here's her recipe, slightly modified, with the original ingredients in parentheses: > > " Ingredients > * 4 Tablespoons Butter > * 4 Tablespoons Olive Oil > * 6 pieces Chicken (She 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 (if you get the SCD legal canned tomatoes, fine...but I usually just use fresh ones) > * 1 cup White Wine (or homemade Chicken Broth) > * Salt > * Freshly Ground Black Pepper > * ¼ cups Yogurt (originally Heavy Cream) > * 1 cup Whole Green Olives > * Spaghetti Squash or zucchini noodles (originally 12 oz pasta) > > Preparation Instructions > > 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 yogurt (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 noodles (zucchini or s.squash) into a large serving bowl or onto a large serving platter. Arrange chicken pieces on top of the noodles, then pour all of the sauce over the top. Can sprinkle with minced fresh parsley and Parmesan, if desired. > > You'll love this! " > Stacey > Quote Link to comment Share on other sites More sharing options...
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