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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. Bertolli® Classico Olive Oil
- 2 3/4 chicken (cut into serving pieces)
- 2 cloves garlic (large, finely chopped)
- 1/3 cup pitted kalamata olives (or pitted ripe olives, halved)
- 2 tsp. rosemary leaves (chopped, fresh, or 1 tsp. dried rosemary leaves, crushed, optional)
- 1/2 cup orange juice
- 1/4 tsp. ground black pepper
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Directions
- Heat Olive Oil in 12-inch skillet over medium-high heat and brown chicken. Remove chicken and set aside; reserve drippings.
- Add garlic, olives and rosemary to reserved drippings and cook over medium heat, stirring occasionally, 2 minutes. Add orange juice, stirring up brown bits from bottom of skillet. Stir in Sauce and pepper. Bring to a boil over high heat. Return chicken to skillet. Reduce heat to low and simmer covered 30 minutes or until chicken is thoroughly cooked.
- Serve chicken and sauce, if desired, over hot cooked rice.
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