Chicken and Olive Skillet

Chicken, olives and peppers make up this dish.

  • Servings: 4 to 5
  • Cook Time: 45 mins
  • Main Ingredient: Chicken


  • 1 broiler-fryer chicken ((about 4 lb.))
  • 1 Tbsp. olive oil
  • 1 cup water
  • 1 tsp. lemon peel (grated)
  • 1 chicken-flavor bouillon cube
  • 1 tsp. Accent® Flavor Enhancer
  • 1/2 cup Regina® White Cooking Wine
  • 1 Tbsp. Polaner® Chopped Garlic
  • 1 12 oz. jar Trappey's® Dulcito Peppers (drained and sliced)
  • 1/2 6 oz. can B&G® Medium Pitted Ripe Olives (drained)


Sprinkle chicken pieces evenly with flavor enhancer. In 12-inch skillet over medium-high heat, in hot oil, cook chicken 15 minutes, turning once, until browned. Drain and discard fat from skillet. Add remaining ingredients; heat to boiling. Reduce heat and simmer, uncovered, 20 minutes or until chicken is fork-tender, basting occasionally. With slotted spoon, remove chicken, peppers and olives to platter; keep warm. Boil liquid remaining in skillet over high heat 5 minutes or until reduced to about half. Pour over chicken.

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