Pollo alle Olive {Chicken with Olives}


Simple suppers are what I need right now. Someone in our family has an activity every day of the week. EVERY day of the week {that makes me tired just typing that}. Which makes getting dinner on the table a little challenging. Lucky for me, I like a challenge. 30 {ish} minute meals are a staple in our house for just that reason. This chicken with olives is a fantastic recipe for those busy nights.

We’re big fans of olives and any time I can incorporate them into the meal everyone is happy. Plus they {which may or may not include myself ; ) } get to put the extras on their fingers and act silly {please tell me we’re not the only ones who do that} I’m currently working with Lindsay Olives on a series of fall olive recipes and this is the first one. For this recipe we’ve incorporated their Large Black California Ripe Pitted Olives {which come in a handy dandy recloseables container}

For this dish you’ll start by browning your chicken to a golden brown. I save time on this by using thighs and legs. Which I personally find to be more flavorful and budget friendly. Feel free to use alternate pieces just know that it will take a little longer on the cooking time. While this is crisping up nicely feel free to start your side dish. You might consider a rice or pasta dish to go with that crazy good sauce.

Before you know it dinner will be on the table and they’ll be singing your praises {a girl can dream right ; ) }


Disclaimer: This post is sponsored by Lindsay Olives. The opinions however are my own. Always have been, always will be ; )


Pollo alle Olive {Chicken with Olives}
What you’ll need:
3 tablespoons extra virgin olive oil
4 chicken thighs, 2 chicken legs
3/4 cup dry white wine
2 cloves garlic – crushed
14.5 ounces tomatoes – chopped
4 fresh sage leaves – chopped
1/2 cup Lindsay Olives California Ripe Pitted Black Olives – halved

What to do:
1. Pour olive oil into a deep sided skillet. Heat over medium-high heat. When oil is hot, add chicken {skin side down} . Season with salt and pepper. Cook until chicken is browned on all sides. Turning as necessary. When browned, transfer chicken to a plate.

2. Add wine to hot pan. Allow wine to evaporate. Add garlic, tomatoes and sage. Season with salt and pepper. Stir to combine. Cook for 3-4 minutes until mixture is warmed through. Return chicken to pan. Cover and allow to cook until sauce has thickened and chicken is cooked through. Approximately 20-30 minutes. Add olives, check for seasoning. Adjust if necessary. Remove crushed garlic prior to serving.

Buon Appetito!


  1. 1

    DE-LISH in my face.

  2. 2

    Thanks to you I’m now going to be craving olives indefinitely 🙂

  3. 3
    Laurie /

    I don’t see wine listed in the ingredients. Red or white? How much?

  4. 4

    Gorgeous. Love that overhead shot!

  5. 5

    I love your photography…swoon! Such an easy and flavorful dish you have here!

  6. 6

    I love olives of any kind! This chicken sounds amazing and your photography speaks volumes, absolutely beautiful!

  7. 7

    That is a fabulous looking dish! Simple yet elegant. Beautiful pictures!

  8. 8

    Love this – hubby and I are huge olive fans. Can’t wait to try this!

  9. 9

    Lol, I taught my children the “olives on the fingers” trick, too. (I still do it…) Food is supposed to be fun, right?! Love that you packed so much flavor into 30 minutes!

  10. 10

    No, you’re not the only one that puts olives on their fingers and acts silly! 🙂

    For a 30 minute meal, it looks presentable enough for a restaurant meal! I’ll bet it tastes as good too!

  11. 11

    It’s not even 9am and I’m craving dinner already.

  12. 12
    Deb /

    This sounds great and looks luscious! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in this recipe. Thanks for sharing!

  13. 13

    Oh my word!! I need this for dinner tonight 😀 I adore olives.


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