Mediterranean Chicken

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Serves: 4


5 Tbsp Flying Olive Extra Virgin Olive Oil of Choice. Some Suggestions: Garlic, Basil, Tuscan Herb, Gremolata, Thyme, or a Single Varietal of Choice, divided

1 yellow onion, chopped

4 half chicken breasts with bones and skin on

½- 1 tsp salt

½ tsp freshly ground black pepper

½ cup of hearty red wine, preferably Italian such as Super Tuscan, Chianti, or Brunello, etc.

¼ cup chopped Italian parsley

2 cans chickpeas (about 15 ozs each) rinsed and drained

2 (14 oz) cans water-packed artichoke hearts, drained

½ cup sundried tomatoes cut into slivers, or 1 cup oven-roasted tomatoes

¼ cup fresh thyme leaves or fresh marjoram leaves ,or 2 Tbsp dried

½ cup black or green olives (Kalamatas tend to be a little too salty)


Preheat the oven to 350 degrees F.

Heat 1 Tbsp Flying Olive EVOO of Choice over medium-low heat in a large ovenproof pot (I use my cast iron skillet), with a lid. Sauté the onion, and after about 3-4 minutes, remove it to a medium-sized bowl. Season the chicken breasts with salt and pepper. Add the remaining 4 Tbsp of Flying Olive EVOO to the pot. Raise the temperature to medium-high. Brown the chicken for 3 minutes per side until browned. Add the wine, bring it quickly to a boil, and then turn off the heat. Cover and remove from the burner.

Brush a large baking pan or casserole dish with a little Flying Olive EVOO. Combine the onion with the parsley, chickpeas, artichoke hearts, sun-dried tomatoes, thyme, and olives. Place the chicken breast in the pan. Spread the combined veggies over the chicken. Bake, covered, for 30-40 minutes, depending on the size of the pieces. Turn once while they are cooking.

Serve with rice or pasta.

If you want cooking inspiration and a dream of going (or returning) to Tuscany, please check out the beautiful cookbook, The Tuscan Sun Cookbook, Frances Mayes and Edward Mayes. Clarkson Potter/Publisher, NY. 2012. The ideas in this book were the inspiration for this recipe.

Submitted by Barb L.