Golden Chicken with Tomatoes and Olives

We've had this recipe before, but it's been a LONG time since I've made it. Generally, Dear Husband does not like tomatoes. Or onions. Both of which are in this recipe. HOWEVER. They both get cooked quite a bit, and because of this, their flavor changes. So, it's OK to make ;)  I don't remember where I got this recipe - I cut it out of a magazine several years ago. I'm going to go out on a limb and guess that it was in Real Simple that I found this...but I could be wrong.

I'm going to write up the recipe and then give some observations based on last night's dinner. So - on to the recipe! Oh, and I forgot (again) to take a picture of the recipe, but it sure does look good when it's all done. The chicken is nice and golden, with a few flecks of pepper. The olives, tomatoes, onions and parsley are brilliant in color...it would be a terrific dish for company!

Golden Chicken with Tomatoes and Olives

1 c. long-grain rice
2 TB olive oil
1 lb. boneless, skinless chicken breasts, cut into thirds
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 large onion, thinly sliced
1 c. large pimiento-stuffed olives, quartered
2 cloves garlic, thinly sliced
1 pint grape or cherry tomatoes, halved
3/4 c. dry white wine (such as Sauvignon Blanc - I used an inexpensive Fume Blanc on a recommendation from the wine lady at Haggen ;)
3/4 c. fresh flat-leaf parsley, chopped

Cook the rice according to the package directions. Heat the oil in a large skillet over medium heat. Season the chicken with the salt and pepper. Cook until golden brown, about 3 minutes per side. Transfer to a plate. Add the onion to the skillet and cook, stirring occasionally, until slightly soft, about 5 minutes. Add the olives, garlic, and tomatoes and cook, stirring, for 2 minutes more. Return the chicken to the skillet, add the wine, and bring to a simmer. Cook until the chicken is cooked through and the sauce has slightly thickened, 4-6 minutes. Stir in the parsley. Divide the chicken among individual plates and spoon the sauce over the top. Serve with the rice.

Observations:

When I went to make dinner last night, I realized that the chicken had not fully thawed. I didn't want to put it in the microwave, because I invariably end up cooking bits rather than just thawing. So, I just followed the recipe (well, as much as I ever do), knowing that the chicken would eventually thaw and cook completely. It did, but in the process, much of the sauce was lost. It had simmered away while I was making sure the chicken was cooked through. So. I have decided that I'm going to change the recipe a bit...not enough the change the flavor, but just enough to make sure that there is plenty of delicious sauce - we like to serve the this OVER the rice, and add extra sauce.

Changes:

10 oz. jar pimiento-stuffed olives, quartered
3 cloves garlic, thinly sliced
2 TB capers, along with a teaspoon or so of their juice (added with the olives, garlic and tomatoes)
1 c. dry white wine
1/2 c. low-sodium chicken broth (to be added with the wine)
Extra salt and pepper to sprinkle on chicken towards the end

I'm guessing we won't be waiting as long to have this again - it was enjoyed by just about everyone (I'm sure you can guess who the lonely exception to this rule was). Liam really liked it, and he "would eat it again", except that he wished heartily for more sauce to put on the rice. Then again, I think we all did!

Enjoy!