Chicken with Olives


Last week, we finally had the chance to make this Pioneer Woman recipe that I have had flagged for a while now.  I couldn't believe how simple and delicious it was!  Joel actually did the cooking and it was the perfect meal to come home to on a really busy night.  We'd make this again!  He halved her original recipe, since it is only the two of us.  He also made slight variations, which I included in her recipe below.

4 tablespoons Butter
4 tablespoons Olive Oil
6 pieces Chicken with Skin (we used boneless, skinless, chicken breast)
1 Onion, diced
5 Garlic Cloves, minced
2 Green Bell Peppers, seeded and chopped
1 (28 ounce) can Whole Tomatoes, drained and chopped
1 cup White Wine (actually, Joel just didn't drain the tomatoes and used that liquid instead)
Salt & Pepper
1/4 cup Heavy Cream (we used skim milk)
1 cup Whole Green Olives
12 ounces Linguine, cooked

In a large oven-proof skillet, melt butter and olive oil over medium-high heat.  Add the chicken and brown on both sides, then remove the chicken to a clean plate.  Reduce the heat to medium and add the onions, garlic, and green pepper to the pan.  Stir and cook for a couple of minutes.  Add the tomatoes and cook for a minute or two.  Season with salt and pepper.  Pour in the wine and stir.  Add the chicken pieces back into the pan, cover with the lid, and place into a 375 degree oven for 45 minutes.  Remove from the oven and add the olives and heavy cream.  Put on the lid and shake the pan to stir the cream (or just use a spoon because I think that is what Joel did).  Return to the oven for 15-20 more minutes to thicken the sauce.  Remove from the oven and keep the cover on until ready to serve.  Place the pasta in a serving bowl, arrange the chicken pieces on top of the pasta, and pour all of the sauce over the top.  Sprinkle the top with fresh parsley and Parmesan cheese if desired.