Pollo con Olive-Chicken with Olives

If you love olives then you will love this dish. Traditionally it is prepared with rabbit meat and not chicken. Rabbit is very popular in Italy, but I am personally not a fan so my mother-in-law has adapted this recipe for me, and I must say it is delicious. For very tender chicken, soak it in warm salty water for about 1/2 hour before cooking.

Pollo con Olive-Chicken with Olives

Prep Time: 5 minutes

Cook Time: 35 minutes

Yield: 3-4 servings


  • Cuts from about 1/2 chicken
  • 2 cloves of garlic
  • 1 five inch sprig of rosemary
  • 4 sage leaves
  • 2 tbs of extra virgin olive oil
  • 1/2 cup of white wine
  • 1 1/2 cups of passata di pomodoro*
  • 3/4 cup of water
  • 1 cup of black olives
  • Salt and pepper to taste
  • *passata di pomodoro is also known as strained tomatoes and can be easily found at Whole Foods, Italian import stores, or specialty food stores.


  1. Finely chop garlic, rosemary, and sage then sauté with olive oil in a medium size stockpot for 5 minutes.
  2. Add the chicken and stir together for another 5 minutes until herbs have spread well onto the chicken.
  3. Pour in the wine and cook on medium/low until it has completely evaporated. Then add the passata di pomodoro.
  4. Add water, olives, salt and pepper. Cook on medium/low for 20-25 minutes or until chicken has reached an internal temperature of 165 degrees.
  5. Serve with rice or favorite vegetable.

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1 comment

  1. carrollwhite

    Can’t wait to try this recipe. Sounds delicous

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