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Chicken with Olives

Pollo con Olive


For this lively tasting country-style olive-and-chicken dish that is so typical of the region of Abruzzi and Molise, you can do all the marinade preparations the night before. Working with marinades means thinking ahead, and that is what is so great about them.


1/2 cup pitted greed olives

2 garlic cloves, peeled

1 tablespoon fresh sage leaves

1 tablespoon fresh rosemary needles

1 teaspoon salt

Coarse black pepper to taste

Pinch of ground nutmeg

Zest and juice of 2 large lemons

3 1/2 pounds cut-up chicken pieces

3 tablespoons Filippo Berio extra-virgin olive oil

3/4 cup dry red wine

1 sweet red bell pepper, seeded and cut into thin strips


Coarsely chop together the olives, garlic, sage, and rosemary. Transfer the mixture to a shallow baking dish large enough to hold the chicken pieces (a 9 X 12-inch pan).

Stir in the salt, pepper, and nutmeg. Stir in the zest and lemon juice. Add the chicken pieces and turn to coat them in the mixture. Cover and refrigerate overnight.

When ready to cook, heat the olive oil in a sauté pan large enough to hold the chicken in a single layer. Brown the pieces well on both sides. Raise the heat to high and stir in the wine. Cook 2 minutes. Reduce the heat to medium-low, cover the pan, and cook 30 minutes. Add the peppers during the last 5 minutes of cooking.

Serve the chicken hot with some of the pan juices.

Note: Save even more time by using a mini food processor to coarsely chop the olives, garlic, and herbs together. Keep peeled garlic cloves tightly wrapped in plastic wrap in the refrigerator.

This recipe is from CIAO ITALIA PRONTO by Mary Ann Esposito, published by St. Martin's Press in 2005.


  1. Matthew Jacobs's avatar

    Matthew Jacobs

    What do you do with the marinade? If you don't add that back in at some point all you have is browned chicken in a reduced wine sauce.

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