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Oregano Olive Chicken

Total Time

Prep: 15 min. Cook: 30 min.

Makes

8 servings

Folks won’t believe a recipe that tastes so savory and special could be so light! Full of fresh-herb flavor, this chicken boasts a wonderful fragrance as it cooks. —Consuelo Lewter, Murfreesboro, Tennessee
Oregano Olive Chicken Recipe photo by Taste of Home
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Ingredients

  • 1 broiler/fryer chicken (4 pounds), cut up and skin removed
  • 1/4 teaspoon pepper
  • 2 tablespoons 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 tablespoons minced fresh oregano
  • 1 tablespoon minced fresh mint
  • 1 tablespoon cider vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh thyme

Directions

  1. Sprinkle chicken with pepper. In a large nonstick skillet coated with cooking spray, brown chicken on all sides in oil. Remove and keep warm. Drain drippings from skillet.
  2. Combine the remaining ingredients; pour into skillet, stirring to loosen browned bits. Bring to a boil. Carefully return chicken to the pan. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear.

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