I usually decide what to make for supper on Sundays by peering into the freezer on Saturday afternoon. This weekend, I spied three large boneless, skinless chicken breasts that needed an escape from the arctic clime, so I sent them on a trip to the oven.
At first, I had no idea what I wanted to do with the chicken breasts, so I started poking around on The Pioneer Woman website. That’s where I found this recipe for Chicken with Olives, and I happened to have every ingredient on hand except the bell peppers. The bell peppers were on sale at Kroger, so that was convenient.
Bell peppers, onions, garlic, tomatoes and olives give this meal a distinct flavor that is reminiscent of pizza with fresh toppings. It also reminded me very much of a meal I made in July, Chicken with Peppers and Olives. The main difference is that last night’s dish is served over noodles and July’s dish is served over toasted bread cubes.
If I make this dish again, I’ll use chicken thighs. They brown up nicer than boneless breasts, but at least the breasts turned out tender and I cleared them out of the freezer.
Tonight’s dinner will be pork tenderloin studded with garlic cloves and soaked in balsamic vinegar, olive oil, steak seasoning, fresh rosemary and fresh thyme. It’s sitting in the marinade in the ‘fridge as I write this. I’ll share both recipes below.
Did you cook anything great or eat out somewhere this weekend? How was it?
Chicken with Olives
Adapted from thepioneerwoman.com.
4 Tbsp. butter
4 Tbsp. olive oil
6 pieces chicken with skin
1 whole medium onion, diced
5 cloves garlic, minced
2 whole green bell peppers (I used yellow and red), seeded and chopped into large pieces
1 (28-oz.) can whole tomatoes, drained and chopped
1 cup white wine (or low-sodium chicken broth)
Freshly ground black pepper
1/4 cup heavy cream
1 cup whole green olives
1. Preheat oven to 375 degrees.
2. In a large ovenproof skillet, melt butter and olive oil over medium-high heat. Add chicken and brown on both sides. Remove chicken to a clean plate.
3. Reduce heat to medium. Add onions, garlic, and peppers to the pan. Stir and cook for a couple of minutes. Add tomatoes and cook for a minute or two. Season with salt and pepper. Pour in wine and stir. Add chicken pieces back to pan, cover with lid, and place into the oven for 45 minutes (I pounded out boneless breasts, so they only took 25 minutes).
4. Remove pan from oven and remove lid. Add whole green olives and heavy cream. Return to the oven for 15 to 20 minutes to thicken the sauce. Remove from oven and keep lid on until ready to serve.
5. Serve hot over pasta.
Balsamic Pork Tenderloin
1 (2 lb.) boneless pork tenderloin
4 cloves garlic, each cut in half
3 Tbsp. balsamic vinegar
3 Tbsp. olive oil
1/2 Tbsp. steak seasoning
2 sprigs fresh thyme, chopped
2 sprigs fresh rosemary, chopped
1. Using a paring knife, make slits in the roast and shove each half-piece of garlic inside.
2. Place tenderloin inside a large gallon-sized zipper lock bag. Mix together remaining ingredients and pour over pork. Seal tightly and squish around to distribute marinade.
3. Marinade in the refrigerator overnight. Cook on the grill or roast in the oven until pork reaches an internal temperature of 145 degrees in the thickest part. Let rest 5 minutes before serving.