Culinary Institute of America Recipe
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Chicken with Olives

This braised dish has nice saltiness from the olives that goes well with polenta, mashed potatoes, or simply boiled potatoes. Make sure you use good-quality olives when preparing this dish.

This recipe is from The Culinary Institute of America's Italian Cooking at Home cookbook, which is available for purchase at bookstores nationwide.

CIA's Chicken with Olives recipe



Serves 4

  • 1 whole chicken (3 to 4 pounds, cut into 16 pieces) or 4 pounds chicken thighs
  • Salt and freshly ground black pepper, as needed
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 celery stalk, diced
  • 1/2 tsp chopped thyme
  • 1 tbsp chopped oregano
  • 2 bay leaves
  • 1/2 tsp crushed hot red pepper
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 1 cup chicken broth
  • 1/2 cup peeled and chopped plum tomatoes, fresh or canned
  • 1/2 cup small black olives, pitted but left whole, plus more for garnish
  • 1/4cup small green olives, pitted but left whole, plus more for garnish
  • 2 tbsp chopped flat-leaf parsley


  1. Season the chicken with salt and pepper.
  2. In a Dutch oven over high heat, heat the oil until very hot. Add the chicken, skin side down, and brown well on all sides, about 6 minutes total. Remove and set aside.
  3. Lower the heat to medium, add the onion, and cook for about 5 minutes. Add the celery and cook until the vegetables are soft, about 5 minutes longer. Add the thyme, oregano, bay leaves, and crushed hot red pepper and cook for another minute or two.
  4. Add the lemon juice and orange juice, and 1 minute later add the broth, tomatoes, olives, and parsley. Place the chicken back in the pan.
  5. Partially cover the pan and let cook for 25 to 30 minutes or until tender.
  6. Carve the chicken if necessary and serve it garnished with more olives on top.

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