Sautéed Chicken With Green Olives and White Wine

In 2004, Mark Bittman introduced this recipe to readers of The Times as part of a spirited defense of dark-meat chicken parts. That defense reaches peak awesomeness here, with the chicken browned and slightly braised, with olives and walnuts, and a slight acid zing from the wine and lemon.

Ingredients

• 3 tablespoons extra virgin olive oil
• 4 leg-thigh pieces chicken, cut in 2, or 8 thighs
• Salt and freshly ground black pepper
• 2 cups white wine
• 1 cup cracked green olives
• 1 lemon, thinly sliced, seeds removed
• ½ cup broken walnut pieces
• ¼ cup coarsely chopped parsley leaves, for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    485 calories; 37 grams fat; 6 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 11 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 19 grams protein; 67 milligrams cholesterol; 533 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Put oil in a deep skillet or casserole, preferably nonstick. Turn heat to medium-high. When oil is hot, add chicken, skin side down, and brown it well, rotating and turning pieces as necessary, about 10 to 15 minutes. Season with salt and pepper.
2. With chicken skin side up, add wine and olives. Adjust heat so mixture simmers vigorously, 10 to 15 minutes.
3. When chicken is almost done, place sliced lemon on it, and cook 2 to 3 minutes more. Arrange chicken and lemon on a platter, and stir walnuts into sauce. Taste, and adjust seasoning, then spoon sauce over chicken. Sprinkle with parsley, and serve.

45 minutes