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Chicken With Olives & Pine Nuts Recipe
|Chicken legs||2 Pound, skinned (8 Pieces)|
|Chicken thighs||2 Pound, skinned (8 Pieces)|
|Pine nuts||2⁄3 Cup (10.67 tbs)|
|Olive oil||1 Tablespoon|
|Green olives||2 Cup (32 tbs), drained (Pitted Or Unpitted)|
|Fresh sage leaves/1 teaspoon dry sage||6|
|Water||1⁄4 Cup (4 tbs)|
|Fresh sage leaves||4 (Additional)|
Serving size: Complete recipe
Calories 4855 Calories from Fat 2634
% Daily Value*
Total Fat 308 g474.5%
Saturated Fat 79 g395.1%
Trans Fat 1 g
Cholesterol 1385.3 mg
Sodium 5025.2 mg209.4%
Total Carbohydrates 238 g79.4%
Dietary Fiber 150.2 g600.7%
Sugars 9 g
Protein 355 g709.3%
Vitamin A 434.8% Vitamin C 210.4%
Calcium 590.5% Iron 653.1%
*Based on a 2000 Calorie diet
Toast pine nuts in a heavy-bottomed 5- to 6-quart pan over medium heat until golden (about 7 minutes), shaking pan frequently.
Pour out of pan.
Increase heat to medium-high; add oil and butter to pan.
When butter is melted, add half the chicken pieces; cook, turning as needed, until browned on all sides (about 12 minutes).
Remove from pan and set aside.
Repeat to brown remaining chicken.
Return all chicken (and any juices) and pine nuts to pan; add olives, the 6 sage leaves (or all the dry sage), and water.
Reduce heat, cover, and simmer until meat near bone is no longer pink; cut to test (about 25 minutes).
If desired, garnish with additional sage leaves.