Back to Black: Chicken with Black Olives

10 months ago

chicken with black olives

Date night coming up? Show your date that you have what it takes to be in the kitchen with this simple yet elegant dish.



Recipe by Celine Clemente-Lichauco

Photographed Floyd Jhocson of Studio 100

Makes 5-6 servings


¼ cup Butter

1 Tbsp Olive oil

1 whole Chicken or chicken choice cuts, cut into smaller pieces

  • Salt and freshly ground black pepper, to season

3 Tbsps All-purpose flour

1 ½ cups Chicken stock

1 tsp Granulated sugar

1 Bay leaf

1 tsp Dried thyme

1 cup Pitted black olives

10 sprigs Italian parsley, stalks removed, leaves coarsely chopped

¼ cup Grated Parmesan cheese


  1. Melt butter and olive oil in a casserole over medium heat. When the butter has melted, add the chicken pieces. Gently turn each piece until all both sides are golden brown. You may need to do this in two or three batches, depending on the size of your casserole.
  2. Meanwhile, put the flour in a saucepot over medium heat and stir with a wooden spoon. Add the chicken stock and keep stirring with a whisk to prevent lumps from forming.
  3. Once the chicken stock boils, pour it into the casserole containing the chicken pieces. Add sugar, bay leaf, and thyme into the casserole and simmer for 30 minutes, stirring often. Add the olives and simmer for another 10-15 minutes. Taste and adjust seasoning with more salt and pepper.
  4. Remove the casserole from heat and transfer to a serving dish. Sprinkle with chopped parsley and grated Parmesan cheese. Serve hot


Looking for easy date food ideas?

Carrot Basil Soup

Spaghetti alla Bastille

Coffee Jelly with Cream

Frozen Pina Colada

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