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Chicken and Olives Recipe – Chicken Breasts Braised with Olives ctm magazine

Learn how to make a Chicken and Olives Recipe! Go to http://foodwishes.blogspot.com/2014/03/chicken-and-olives-shaken-and-stirred.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Chicken and Olives Recipe!



  • 4231jerome on February 14, 2020

    I’m often tempted to click on these videos because the food looks really good.
    Just can’t get past the first 30 seconds though because his voice is so annoying

  • Chef Di' on February 28, 2020

    I would make this and leave a few things out..Things I never heard off or maybe can't buy..

  • Sherry Grace on April 4, 2020

    I know this is super late but , I feel like you should try your hand at a Moroccan tagine with chicken, green olives, lemon and fries 😍

  • Elizabeth Anderson on April 7, 2020

    You're one of the few shows that will get my 7yr old off of MineCraft.

  • DEE STICCO on May 21, 2020

    I had ! It is #delish 😋!! Thank You for sharing Chef!!

  • guy on May 28, 2020

    This recipe is in permanent rotation on my family's menu. I've made this about 10 times, everyone loves it. I make it with "My Mom's Greek Lemon Rice", usually green beans, and homemade tzatziki on the side.

  • Cyndi Foore on June 17, 2020

    It’s called fond.

  • Antonio Capiral on July 7, 2020

    I'm not really fond of cooking but i still watch your videos just becuase you're so unintentionally entertaining. I love it

  • Marls on July 9, 2020


  • Jeffery Neu on July 18, 2020

    It is the fond, of which, i am fond!

  • Andy M on August 14, 2020

    That sauce screams for some white wine reduced down before adding the butter!

  • san antonio Dweller on August 16, 2020

    This made me think of "Chicken Veronique" with half sliced white grapes. I learned the recipe from the Grand Diplome Cooking Course books when I was in college, but I'm sure you could make it better and help perfect the technique. Would that be something you would consider? I would love to learn how to perfect the recipe for Chicken Veronique. I know there's other stuff out there, but you make it so simple and I find that your recipes are genuinely good and not phony.

  • Craig on August 31, 2020

    I cannot recommend this dish strongly enough. I chose to do it with boneless thighs, as well as adding a clove of crushed garlic to the pan sauce, but everything else exactly as presented here. It is absolutely amazing, and ridiculously simple to make. Try it .

  • Really? on September 2, 2020


  • Follow Me on September 12, 2020

    Although it take place off camera, the sauce tasting was almost definitely a double-dip. Come on John, let’s keep it professional

  • Ali Hassan70 on September 26, 2020

    Lakh di lanat

  • Garry Henkel on October 5, 2020

    I only had one type of olive so I added some julienned red and yellow peppers….incredible.

  • what on October 10, 2020

    1:32 A bit of that brine added to a decent supermarket pasta sauce does some good things as well

  • Zeb Fross on October 10, 2020

    I got my wife to eat olives by telling her they were grapes, lol

  • Patricia Yarbrough on October 17, 2020

    Fond….Mr Chef….? How do you think of things to cook? I wish I could….

  • Acrobatic Cripple on October 26, 2020

    I'm a masochist!!! I Starve all day, then watch at least ten of these recipes all at once! Perfect suffering!!😁🤣

  • Clyde Blair on December 17, 2020

    I put a whole chicken in a pot covered in water and a ton of lemons and calamata olives and herbs and let it go. Delicious.

  • Avril Miller on December 25, 2020


  • Mosin1929 on January 30, 2021

    Made this and it was awesome! Thanks CJ!

  • Illuminator on February 10, 2021

    Hey, Chef John, you said no vodka or gin needs to be added to this but if I did, would it help or ruin the dish?

  • Erik Hansen on February 22, 2021

    I always add chopped green olives when I make chicken salad. The brinyness works wonders.

  • Shawn HTPC on March 24, 2021

    WEEKNIGHT EDITION: Substitute balsamic vinaigrette in place of the normal sauce. You still need to add 1/4 cup of the kalamata olive brine and the butter at the end, but it still saves you a bunch of steps.

  • ana on April 6, 2021

    We cook it in Algeria too, one of our traditional meal. 🇩🇿 A bit different but just as good. Delicious!

  • Jack 'N Jane's Show & Tell on April 15, 2021

    That looks tasty.

  • Cameron Delaude on April 28, 2021

    Great dish…skip the cumin and replace with fennel seeds…much more
    Italian and better taste!

  • Maggie H on May 3, 2021

    This is a lot like a dish I make Morrocan Chicken Tagine, and I use preserved Lemons.

  • Oli Mac luna 69 on May 10, 2021

    I hate olives

  • Unsensible Shoes on July 11, 2021

    Beautiful green olives.

  • clean machine on July 11, 2021

    I like chicken. I like olives. I wonder if I should cook chicken in olives. I know, I will look on youtube to see if anybody has done it already…… Huzzah!

  • Nathan Lambshead on July 13, 2021

    Without pan 'Faun' I don't think French cooking would exist.

  • Kal Palnicki on July 16, 2021

    Fond of fond

  • Chris Vlad on July 22, 2021

    just a comment – when going through the trouble of crisping the skin, why not just put the chicken on the sauce, why put the sauce on top and destroy the crisp skin?

  • Peter Ward on August 18, 2021

    Gratons as the cajuns say.

  • ThisPanda on August 19, 2021

    2 thumbs up! Easy & quick to prepare. Will make again.

  • Sharon C on September 16, 2021

    Chef's recipes age beautifully. Here it is 7 years later… I've made this and it was incredible! Thank you Chef John.

  • That Wise Old Bitch on September 30, 2021

    I made this and paired it with rice cooked in chicken broth with thyme and it was AHHHMAZING…
    Thanks, Chef John!

  • W topper on October 27, 2021

    a lot like chicken piccata only olives instead of capers…I have used a piccata recipe using salad olives because I did not have capers on hand. not exactly the same taste but it works for a good dish.

  • Karen Harris on November 11, 2021

    I got black olives

  • Karen Harris on November 11, 2021

    How about mushrooms?

  • Lisa on December 15, 2021

    I can’t stand cumin. Would rosemary work here?

  • Max Pankau on January 15, 2022

    I need that pan like yesterday.

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