Trattoria Chicken with Tomatoes and Olives
This chicken is impressive enough for entertaining, but easy enough for a weeknight meal. It’s the kind of casual yet sophisticated meal you might find at an Italian trattoria. For a more elegant presentation, leave the chicken breasts whole and spoon the sauce over the chicken.
Ingredients
- 1 Tbsp. extra virgin olive oil
- 2 lbs. skinless chicken breasts, cut into 1-inch pieces, or use 2 lbs. diced eggplant
- 1 yellow onion diced
- 2 cloves garlic minced, about 1 tsp.
- 15 oz. diced tomatoes with their liquid
- 1/2 cup pitted green olives coarsely chopped
- 1 tsp. dried oregano or 1 Tbsp. fresh
- 1 tsp. dried basil or 1 Tbsp. fresh
Instructions
- In a large skillet, heat 2 tsp. oil over medium heat. Add the chicken (if you are using eggplant instead of chicken, see the Tip for cooking instructions) and sauté it until it is just cooked through, 5 - 7 minutes. Remove the chicken from the pan and set it aside.
- Add the remaining oil and the onions to the skillet. Cook the onions until they are slightly softened, about 3 minutes.
- Add the garlic and cook it for 1 more minute. Add the tomatoes, olives, oregano, and basil and bring it to a simmer.
- Add the chicken (if you have picky eaters, you can keep some of the chicken plain or serve the sauce on the side) and stir it until it is heated through. Serve it immediately, refrigerate it for up to 3 days, or freeze it for up to 3 months.
Slow Cooker Directions
- Add all ingredients to the slow cooker and cook on low for 8 - 10 hours or on high for 4 - 6 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Cut and refrigerate the chicken or eggplant, dice the onion, peel the garlic, chop the olives, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Double the garlic and season the chicken with freshly ground black pepper.
Tip: For a meatless option, replace the chicken with cubed eggplant (no need to peel it); don’t remove it from the pan as you would with the chicken, and sauté it for slightly longer once the tomatoes and herbs have been added, until it is dark and tender.
Nutritional Information Per Serving (% based upon daily values): Calories 293, Total Fat: 13g, 20%; Saturated Fat: 2g, 11%; Cholesterol: 93mg, 32%; Sodium: 413mg, 17%; Total Carbohydrate: 7g, 2%; Dietary Fiber: 1g, 6%; Sugar: 4g; Protein: 36g
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