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    Home » Recipes » Chicken

    Published: Sep 6, 2013 · Modified: Feb 21, 2022 by Dana Shrager · This post may contain affiliate links

    Chicken With Lemon, Olives, & Herbs-- from my cooking class in Italy

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    Italian chicken recipe

    Chicken with lemon, olives & herbs served on a bed of couscous and broccoli.

    Taking a cooking class was a highlight of my Tuscan adventure. Cooking in Italy has been on my bucket list for a long time, so I was excited when the scheduled day finally arrived. The class took place at Al Benefizio, the farm where we were staying.

    Alessandra, our teacher, walked in so full of energy, warm smiles, and an ease in the kitchen. She is a lawyer by day, but cooking is her passion and it shows. I connected with her knowing that she is a career woman and a mom with a contagious love of cooking.

    recipe

    Alessandra launched right into an ambitious menu:

    Bruschetta
    Handmade tagliatelle with zucchini and fresh herb sauce
    Chicken braised with lemon, olives, and herbs
    Gratin of borlotti beans
    Cantucci (biscotti)

    Alessandra brought ingredients from the local farmers market. Plus, she took my kids on a "treasure hunt" picking fresh herbs from the farm's garden. Looking at these beautiful, fresh ingredients, I knew the food was going to be amazing.

    Tuscan cooking class recipes

    Alessandra made all the recipes seem quick and effortless. My kids especially loved the hands-on work of making dough for pasta and cookies. When my kids tired of cooking, they went off with my husband and swam in the pool, which left me all alone to savor my cooking heaven.

    Two great cooking tips from Alessandra:

    1. Chop herbs with a mezzaluna.
    Italians chop their herbs with a kitchen tool called a mezzaluna.It cuts the herbs without bruising and mushing them. It can cut finely and quickly. Just hold the handles and rock the blade back and forth quickly over the ingredients. I'm always game for a new kitchen tool. Thank you to Heather, our culinary guide, who gave me one as a gift to take home.

    Italian recipe2. Use all your senses to cook, including hearing.
    Alessandra doesn't use a measuring cup for the wine in this recipe. She pours it straight from the bottle into the hot pan and listens to the wine as it "sings." As the wine hits the hot pan, it bubbles and makes a sizzling noise. The sound goes up in pitch until it hits a crescendo. Then, all of a sudden, the volume gets softer and the pitch levels off. Right at that moment, she stops adding the wine. Wow, now that's intuitive cooking. I was so excited to have a completely new way to think about cooking.

    cooking class recipesAt the end of the cooking class, my family and I enjoyed a spectacular Italian feast. Each dish was divine, and my kids even enjoyed new foods. We dined on our terrace with the best of Italy-- amazing food and a gorgeous view of the hillside town of Barga. We had so much extra food that we shared with our neighbors, like-minded foodies from Denmark. We enjoyed wine and conversation with our new friends into the night. We watched all the kids have fun playing with each other even though they didn't speak the same language. Food and play are universal languages. Truly, it was magical night at Al Benefizio.

    Tuscan cooking class photos

    Our view of Barga, Italy

    I came home with Alessandra's recipe booklet so I can try to re-create the magic at home. I am always looking for a new way to prepare chicken, so I am happy to have her recipe which is full of Tuscan flavors like olives, wine, lemon, and fresh herbs. I love that this recipe can be prepared ahead. This dish is great for company or a family meal. Enjoy.

    Chicken with lemon, olives and herbs recipe

    Chicken marinating with lemon

    Chicken With Lemon, Olives, & Herbs
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    Recipe type: Main dish
    Cuisine: Italian
    Author: Dana @ FoodieGoesHealthy.com
    This chicken recipe is adapted from Alessandra, our cooking instructor in Tuscany. All of her recipes are accessible and fabulous.
    Ingredients:
    • 6 pieces of chicken (Either light or dark meat. With or without skin/bones)
    • 1 lemon, peeled and sliced in thin rings
    • Generous sprinkle of salt and pepper
    • ⅓ cup very finely chopped fresh mixed herbs (like rosemary, sage, thyme, and/or tarragon), which is about 3 handfuls of leaves before they are chopped.
    • 3 cloves of garlic, finely chopped
    • 2 tablespoons olive oil
    • About ½ cup white wine (something fruity)
    • 30 pitted black Tuscan olives (or Kalamata)
    Instructions:
    1. Marinate the chicken in salt, pepper, and lemon slices for about 30 minutes.
    2. In a 12" skillet, cook the herbs and garlic in olive oil on a low flame for about 5 minutes. Turn the flame to medium and add the chicken (without the lemons), coating both sides of the chicken in the herb mixture. Lightly brown the chicken on both sides. Scrap and move around any extra herbs/garlic so they don't burn.
    3. Pour in white wine and reduce by evaporation for about 5 minutes. Add the lemon slices and olives.
    4. Continue cooking until the chicken is cooked through. Add in a little water if chicken starts to get dry. Serve within 30 minutes.
    5. If planning to make this dish a day ahead, use chicken with bone-in and skin on. Also, add a little water. Re-heat on the stove or a 300 degree F oven for about 15 minutes. Take care not to over-cook.
    3.2.2124

     

    Check out more recipes and stories from my Italy trip:

    Italian cookie recipe Bake Like An Italian Grandmother: Italian Cookies With Chocolate Chips

    More

    • Casamiento Wraps: El Salvadoran Comfort Food Made With the Ultimate Rice and Beans
    • Chicken Pad Thai With Broccoli and Peanut Sauce
    • Pumpkin Risotto with Peas
    • Chicken Salad Cones
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    Reader Interactions

    Comments

    1. Heather Jarman says

      September 08, 2013 at 3:52 am

      Hi Dana, I'm so glad you're continuing to enjoy the food you discovered on your vacation with me. Alessandra will be tickled pink! Best, Heather

      Reply
      • Dana says

        September 08, 2013 at 8:30 am

        Hi Heather- yes, it's been fun to come home and cook new Italian recipes. I have several more I'm working on for the blog. See you soon, Dana

        Reply
    2. Xiomara @ Parkesdale says

      September 07, 2013 at 11:20 am

      Wow, that looks so delish! Thanks for sharing your experience with us!

      Reply
      • Dana says

        September 07, 2013 at 8:24 pm

        Thank you for checking out my recipe. I saw your blog too. It sounds like we spend our free time similarly.

        Reply
    3. Kim B says

      September 07, 2013 at 7:47 am

      OMG that sounds amazing. I will have to try it (and so envious of your Tuscan adventure!)

      Reply
      • Dana says

        September 07, 2013 at 7:53 am

        Hi Kim, great to hear from you. Hope you enjoy the recipe. I highly recommend making your personal "bucket list" a priority-- it's thrilling. All the best, Dana

        Reply

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    Dana's Table is the new home for recipes from Foodie Goes Healthy and Jewish Holiday Cooking. All the recipes you love are in one convenient place.

    I'm Dana, a recipe developer, avid cookbook collector, and food blogger since 2011. I come from a long line of amazing home cooks, and now I've been cooking up healthy-ish family meals and festive Jewish holidays for over 25 years. Grab a chair at the table so I can share my best recipes and strategies with you.

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