Chicken with Wine, Olives, and Garlic

(It sounds even more delicious in Italian: Pollo al vino bianco)

Serves: 4


1 chicken cut into 8 serving pieces or 6-8 thighs and or drumsticks equaling about 3 ½ pounds


Freshly ground black pepper

2 Tbsp Flying Olive Garlic, Gremolata, Thyme, a Combination, or a Single Varietal of Choice

16 garlic cloves, unpeeled, papery outer husk discarded.

1 ½ cups dry white wine

1 3” sprig of thyme or ½ tsp dried

3 medium carrots cut into ½” rounds (rainbow carrots look great in this. I’ve also used baby carrots cut into 1/2 ‘s or 1/3’s, depending on size)

½ cup pitted and coarsely chopped dry-cured olives (you can find these in olive bars. They are small, dark, and wrinkly)


Season the chicken with the salt and pepper. Heat the Flying Olive Extra Virgin Olive Oil(s) of Choice in a deep skillet over medium-high heat. In batches, add the chicken, skin side down, and cook, until the skin is golden brown, about 3-4 minutes. Flip the chicken and brown the other side, about 3 minutes more. Transfer the chicken to a plate, leaving the fat in the pan.

Add the whole garlic cloves to the pan and cook, turning occasionally, until the skins are lightly browned about 2 minutes. Slowly and very carefully, add the wine and bring to a boil, scraping up the browned bits in the pan. Add the thyme. Return the chicken, with any juices, to the skillet. Cover it tightly and reduce the heat to medium low. Cook, turning occasionally, for about 12-15 minutes. If using breasts, tuck the pieces among the chicken in the skillet. Continue cooking until the breast shows no sign of pink when pierced in the thickest part of the breast with a small sharp knife, about 25 minutes (165 degrees F with a quick read thermometer. Do not overcook. Transfer the chicken pieces to a deep platter, keeping the pan juices in the skillet. Tent the chicken with aluminum foil to keep it warm.

While the chicken is cooking, bring a small saucepan of salted water to a boil. Add the carrots and cook until they are barely tender, about 5 minutes. Drain the carrots, rinse them under cold running water, drain again, and set them aside.

Bring the cooking juices in the skillet to a boil over high heat. Cook until reduced by about half, 3-5 minutes. During the last minute, reduce the heat to medium and add the chopped olives and reserved carrots. Discard the thyme sprig. Season to taste with salt and pepper. Return the chicken to the skillet and turn to coat with the pan sauce. Return to the platter. Cut each breast in half, crosswise, if desired. Serve immediately with the garlic cloves. Let each guest smash the garlic with a fork to release the garlic flesh into the sauce and remove the garlic skin before eating.

Inspired by a recipe in the beautiful cookbook by Gabriele Corcos and Debi Mazar, Super Tuscan: Heritage Recipes and Simple Pleasures from our Kitchen to your Table. Touchstone, New York, 2017.

Submitted by Barb L.