Local Chicken with Kalamata Olives, Roasted Red Peppers in a White Wine and Lemon Sauce

LOCAL CHICKEN WITH KALAMATA OLIVES, ROASTED RED PEPPERS IN A WHITE WINE & LEMON SAUCE 

This has grown into a favorite in our house and is now on regular rotation.  My kids absolutely flip over this especially over pasta with a touch of Parmesan.  This was a huge hit with my hubby too as he gave this a huge thumbs up.  I personally love it as it is super versatile as it can be served over pasta, over rice or on its own and can be adjusted to each person as you serve it.  It also can be adapted to be vegetarian by simply omitting the chicken and kept completely dairy free by omitting the butter and just adding an extra tablespoon of olive oil.  I will tell you the sauce alone is lick the pan worthy lol.  The most fabulous part is that this is a one pan dish that takes under 30 minutes to make which means little clean up. Yes!!  This is the most important part as we are all looking for yummy family dinners that don’t require a lot of time in the kitchen which means more time hopefully for gathering and connecting around the table.  I know personally as a busy momma of two beautiful babes, chef and business woman this is important.  My goal is to always help others find this.

EQUIPMENT:

Large Sauté Pan

Wooden Spoon

Measuring Cup

Measuring Spoons

INGREDIENTS:

1 tbs extra virgin olive oil (or 2tbs if you want it to be dairy free, simply omit the 1 tbs of butter)

1 tbs grass fed cultured butter

3 sprigs fresh thyme (1 tbs of dried thyme can be used is fresh is not available)  

3 cloves fresh garlic peeled and minced 

3 boneless skinless organic chicken breasts sliced 

3 tbs fresh parsley washed and minced 

Pinch of sea salt

Freshly ground black pepper

1 cup white wine

Juice of one lemon

1 cup roasted red peppers sliced (the red peppers from the jar in their juice)

1 cup kalamata olives

METHOD:

Take a large sauté pan and place the heat on your stove top to medium heat, then add butter and olive oil.  Once the butter begins to melt add fresh thyme.  Sauté for 1 minute to infuse the oil, then add garlic and continue to sauté for another 3 minutes.  Add sliced chicken, fresh parsley, sea salt and pepper.  Sauté 8 minutes till the chicken is mostly cooked then add white wine, lemon juice, sliced roasted red pepper and olives.  Bring the heat to high then once it begins to boil, immediately reduce to low and simmer for another 10 minutes till chicken is fully cooked and all the flavors come together.  This can be served on it’s own with a big salad or over pasta or rice with a sprinkle of Parmesan.

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

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Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

Chicken with White Wine, Garlic and Fresh Herbs

This is the perfect Sunday dinner in my opinion and will gather a crowd for sure.  I also love it because it can be served very simply with a salad or you can get fancy and add a variety of sides.  Think corn bread, sautéed garlicky veggies, roasted potatoes.  Whatever your in the mood for!  This recipe is also fantastic because it is packed with a variety of fresh herbs which is so good for our bodies.  Our bodies absolutely love variety and herbs are such an easy way to provide the body with variation not to mention they have medicinal qualities that are fantastic for us.  The whole cloves of garlic also give this dish some serious immunity boosting power as well!

 

** Chefs Tip – I recommend a cast iron pot with a lid but if you do not have this any oven safe pot with a lid will work.

Preheat your oven to 400 degrees

1 Whole Organic Chicken ( washed, patted dry and the cavity rubbed with sea salt )

2 to 3 Sprigs Fresh Organic Rosemary washed

2- 3 Springs Fresh Organic Thyme washed

1 Handful Fresh Organic Basil washed

1 Handful Fresh Organic Chives washed

1 Handful Fresh Organic Parsley washed

3 Cloves Organic Garlic with the tops cut off ( leave the peel on )

1 Organic Red Onion Peeled and Sliced

1 Organic White Onion Peeled and Sliced

2 tbs Organic Dried Oregano

2 tbs Organic Herbs de Provence

2 Cups White Wine

1 1/2 tbs Organic Cultured Grass Fed Butter

Sea Salt

Freshly Ground Black Pepper

Wash then pat the whole chicken dry, then salt the cavity.  Rub the dried chicken on all sides with sea salt, freshly ground black pepper, herbs de Provence, and oregano.  Now take your oven safe pot or cast iron pot and add butter, then place the heat on your stove top to medium.  Let the pot get fairly hot, then add the chicken into the hot cast iron pan.  Sear each side of the chicken till golden brown ( approx. 6-7 minutes on each side).  Once browned, add white onions, red onions and garlic bulbs around the chicken.  Now add all of the fresh herbs placing them around the chicken.  Then sprinkle additional dried oregano, herbs de Provence, sea salt and freshly ground black pepper over the chicken.  Now add the white wine and let simmer for 5 minutes.  Place the lid on the pot and place in the oven at 400 for 15 minutes.  Then reduce to 275 and cook for an additional 1 hour and 30 minutes.  Remove from the oven and let rest for 5 minutes then dinner can be served!  Your whole house will smell magnificent. Enjoy!  – Chef Emery oxoxox

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

Local Chicken Thighs with White Wine, Lemon, Olives and Fresh Herbs


This is so easy to do and absolutely delicious! It is great as an every day family meal or fantastic when entertaining.

8 Local Organic Chicken Thighs ( with the skins on )

1 Tbs Organic Cultured Grass Fed Butter

2 Tbs Extra Virgin Organic Olive Oil

The Juice of One Organic Lemon

1 Organic Lemon Washed and Sliced

1 tbs Raw Local Honey

1 Cup Organic Olives ( a variety of  green and black not pitted )

2 Cups White Wine

4 Sprigs Fresh Organic Thyme Washed

2 Sprigs Fresh Organic Rosemary Washed

1 tsp Himalayan Sea Salt

Freshly Ground Black Pepper

Preheat oven to 400

*Chefs Note: You will need a oven safe cast iron pan*

Salt and Pepper both sides of your chicken thighs. Then place your cast iron pan on the stove top placing the heat on medium. Add olive oil and butter. Once butter is just melted add chicken thighs with the skin sides down.  Cook approx 6 minutes then flip the thighs over and cook an additional 6 minutes on other side ( skins should be golden brown).

Now drizzle thighs with honey, then deglaze the pan with the juice of one lemon and white wine.  Reduce heat to low and then add fresh thyme, rosemary, olives and lemon slices.  Cook on low heat with the top off for approx. 6 minutes then remove from heat.

Place in the oven with the top on at 400 for 15 minutes then reduce heat to 350 for approx. 25 minutes more. Serve on its own with a big salad or we love this dish with basmati rice and sautéed garlicky greens such as Swiss chard. Make sure to spoon the copious amounts of the glorious sauce over the dish when serving.

Enjoy! – Chef Emery ❤️ Oxox

Organic Grilled Peanut Satay Skewers

 

Summer is almost upon us are at least it is struggling to make an appearance up here in Maine.  We have had too many rainy days but my mind is already thinking about delicious meals that can get on the table quickly. Grilling is such a fantastic way to get dinner on the table fast with little clean up which I love.  Skewers are also a beautiful way to get kids involved and excited about cooking.  My daughter and son love helping put all the colorful veggies on the sticks.  It is a great way for kids to contribute and be a part of bringing meals to fruition, not to mention the sensory experience of touching, feeling and smelling food.

This recipe is super easy to do and incredibly versatile as you can alter the veggies to what is in season or your favorite ones!  It also can be adapted to be vegetarian/vegan by marinating organic non gmo tofu in the place of the chicken which is also so delicious.

Chicken Peanut Satay

1 lb of boneless skinless organic chicken breast  or organic non gmo tofu chopped into skewer pieces

1/2 cup organic peanut butter

2 tbs fish sauce

1/4 cup gluten free low sodium tamari

1/4 filtered water

2 tbs local raw honey

pinch of sea salt

freshly ground black pepper

Take a medium size bowl or a high speed blender and add peanut butter, fish sauce, tamari, water, raw honey, sea salt and black pepper.  If using a blender, place speed on high and blend till fully combined.  If using a bowl, place all the above ingredients in the bowl, then use a fork to whisk till all the ingredients are combined.  Chop the chicken into skewer size pieces then place in a large airtight container with a top.  Using a spatula, pour the peanut satay over the chicken and let marinate for at least 2 hours in the refrigerator.

 

For Veggies

1 large organic red onion peeled and cut into skewer pieces

1 large organic vidalia onion peeled and cut into skewer pieces

1 organic zucchini washed and cut into skewer pieces

1 organic red pepper washed, cored and cut into skewer pieces

1 organic green onion washed, cored and cut into skewer pieces

2 organic portabella mushrooms washed and cut into skewer pieces

 

Wash and cut all of the above veggies into skewer size pieces then briefly set aside.

 

For Extra Peanut Sauce For Drizzling

1/2 cup organic peanut butter

1/2 cup filtered water

2 tbs fish sauce

1 tbs local raw honey

 

1 organic lime washed and cut into wedges for serving

 

Once again take a medium bowl or high speed blender and add peanut butter, filtered water, fish sauce and honey.  If using a bowl, whisk with a fork till all the ingredients are well combined then set aside.  If using a blender,  place all of the ingredients in to the blender and place the speed on high till all the ingredients are fully combined.  Use a spatula to spoon out of the blender and set aside.

Preheat your grill to high.  Now it is time to assemble.  Remove your chicken from the refrigerator and begin to assemble your skewers by alternating varying veggies with the chicken ( discard the peanut sauce that the chicken was marinated in.)  Once all your skewers are assembled, place on the grill and cook approx. 10 minutes on each side till chicken is fully cooked and veggies are roasted.  Depending on your grill, you may need to adjust the temperature to medium/high heat.  Once all of your skewers are cooked it is time to eat.  This can be served on it’s own with a big salad and/or rice.  Drizzle each skewer with additional peanut sauce and a squeeze of fresh lime juice.  The extra peanut sauce can be saved in an airtight container and stored in the fridge for 3-5 days and used as a fabulous quick dressing for salads.

Enjoy!  -Chef Emery oxoxox

For a great guide and tips on meal planning, grocery shopping and even more recipes go to my website at www.chefemery.com where my ebook can be purchased!  You will have an instantly downloadable guide to helping manage meal prep, my favorite go to products when shopping, plus a few fabulous recipes!

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️