Pan Roasted Chicken with Lemon, Olives and Rosemar

Lynnda Cloutier


This deeply flavored chicken is loaded with character. The sauce seeps into the meat while simmering and creates an almost stew like dish. You can add even more olives if you like some in every bite. From Blanchard's Table. (A great cookbook!)

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15 Min


1 Hr


Stove Top


1 chicken, 3 lbs., cut into 8 pieces
1/2 cup flour
2 tbsp. olive oil
2 garlic cloves, thinly sliced
2 shallots, thinly sliced
3 cups chicken broth
1 cup dry white wine
1 tbsp. freshly grated lemon peel
3 tbsp. fresh rosemary leaves
1 cup pitted green olives, cut in half
salt and freshly ground black pepper

Directions Step-By-Step

Dredge chicken in flour and set aside. In large sauté pan, heat oil over high heat and cook chicken til crisp and brown, 2 to 3 minutes on each side
Add garlic, shallots, broth, wine, lemon peel, and rosemary and bring to a boil. Reduce heat, cover and simmer for 30 minutes. Add olives and simmer uncovered for 20 to 30 minutes or til chicken is cooked through and sauce has developed some body. Taste for salt and pepper and serve at once. Serves 4

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American