Chicken with Mediterranean olive topping
Chicken on the bone is much juicier than boneless - so even if you don’t typically love chicken on the bone, or you think it doesn’t look as nice- try it once and you will be shocked at how few leftovers there will be!
Course: Main Dish
Cuisine: Poultry
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Preheat oven to 375°F.
  2. Place large saute pan on high heat. Add olive oil and let heat up. Sprinkle salt on chicken on both sides and add to pan in batches if have to, 4 minutes per side.
  3. Pour wine into pan and using a wooden spoon, deglaze by scraping all the brown bits from the bottom of the pan. Add remaining ingredients and mix well.
  4. When onions are browned, cover and place in oven for 40 minutes.
  5. Turn chicken pieces to other side to mix in juices, sprinkle in garnish (remaining olives, sundried tomatoes, fresh basil and parsley) and serve.