Oregano Olive Chicken

Oregano Olive ChickenTaste of HomeOregano Olive Chicken


  • 1 broiler/fryer chicken (4 lbs.), cut up and skin removed
  • 1/4 tsp. pepper
  • 2 tbs. olive oil
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 1/2 cup chopped pimiento-stuffed olives
  • 1/4 cup capers, drained
  • 2 tbs. minced fresh oregano
  • 1 tbs. minced fresh mint
  • 1 tbs. cider vinegar
  • 2 garlic cloves, minced
  • 1 tsp. minced fresh thyme

    How to make it 

  • 1

    Sprinkle chicken with pepper. In large nonstick skillet, brown chicken on all sides in oil. Remove and keep warm. Drain drippings from skillet.

  • 2

    Combine remaining ingredients; pour into skillet, stirring to loosen browned bits. Bring to a boil. Carefully return chicken to pan. Reduce heat; cover and simmer 20 to 25 minutes or until chicken juices run clear. Yield 8 servings ($1.61 per serving.

Nutritional Information(per serving)

  • Calories: 217
  • Fat: 11g
  • Saturated Fat: 2g
  • Cholesterol: 73mg
  • Sodium: 370mg
  • Carbs: 2g
  • Protein: 24g
  • Fiber: trace

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