Known to my family as Chicken with the Olives (I have never had anyone tell me they ever heard of this recipe), my Nonnu made this classic Sicilian dish for decades. Far from a heavy, mayo-based deli salad, this is a true, authentic Insalata di Pollo—tender chicken tossed in premium olive oil, wine vinegar, and deeply briny olives and capers straight from the old country.
Chicken with the Olives
This bold, savory dish balances buttery green olives with a sharp vinegar "kick." By slow-cooking the celery in a full cup of olive oil and folding in hand-shredded chicken, we’ve created a hearty meal where the meat "drinks up" all the flavor.
Ingredients
- 1 Premium Whole Chicken about 2lbs shredded
- 1 cup Extra Virgin Olive Oil
- 3 cups Celery Approx. 5 stalks, sliced on a long angle
- 3 cloves Garlic Smashed whole
- 20 oz Green Olives Two 10oz jars, pitted and halved
- 7 oz Capers Two 3.5oz jars, drained; do not rinse
- 1 tsp Black Pepper Freshly cracked
- 1/2 cup Red Wine Vinegar
- 3 tbsp Olive Brine Reserved from the jar
- 2 tbsp Lemon Juice Bottled or fresh
Equipment
- 1 8 Quart Heavy Stock Pot
- 1 Mixing Bowl Set
- 1 Chef’s Knife
- 1 Cutting Board
- 1 Wooden Spoon Set
- 1 Mixing Bowl Set
- 1 Cutting Board
- 1 Measuring Cups
- 1 Measuring Spoons
Method
The Preparation:
- Boil quartered chicken in a large sauce pot for 50 minutes, or Roast in a baking pan at 400°F for 60 minutes. Once the internal temperature reaches 170°F, remove and allow to cool. Debone and shred the meat using two forks to yield approximately 2 lbs. of chicken and set aside for assembly.
- Olive Prep: Drain and reserve 3 tbsp of brine. If using whole olives: Firmly smash each with the bottom of the jar and remove the pits. If using pitted: Cut each olive in half. Castelvetrano is preferred for this Sicilian dish, though Spanish olives are a great substitute. Set aside for assembly.
- Aromatics Prep:Thinly slice 3 cups of celery on a long diagonal (about 1/4 inch thick) and smash 4–6 cloves of garlic. This specific "long-bias" cut for the celery ensures it retains a slight crunch—a key texture for Stimperata—and looks beautiful alongside the hand-shredded chicken
The Cook:
- In a large, deep pan or pot, heat the 1 cup of olive oil over medium heat. Add the celery and smashed garlic. Cook for 5–7 minutes until the celery is soft but still holds its shape.
- Stir in the halved olives, drained capers, and black pepper. Let them sizzle in the oil for 3–4 minutes to release their flavors.
- Carefully pour in the red wine vinegar and olive brine. The pan will steam quite a bit. Let it bubble and simmer for 2 minutes until the sharp smell of the vinegar softens.
- Fold in your shredded chicken in batches. Toss it well so every piece is coated in the oil and vinegar sauce.
- Turn the heat to low. Let the chicken sit in the pan for 3–5 minutes. This allows the meat to soak up the sauce and get hot all the way through.
- Remove from heat. Stir in the lemon juice to brighten the whole dish.
- Cover the pan for 2 minutes before serving. You won't need extra salt because the capers and olives are already salty.
Nutrition
Serving: 1gCalories: 750kcalCarbohydrates: 8gProtein: 26gFat: 70gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 45gTrans Fat: 0.1gCholesterol: 95mgSodium: 2909mgPotassium: 444mgFiber: 5gSugar: 1gVitamin A: 822IUVitamin C: 8mgCalcium: 101mgIron: 3mg
Notes
Kitchen Trivia: Did you know?
Did you know that Chicken with the Olives was made before we had modern conveniences like refrigerators? Learn More: The Origin of Chicken & the Olives
The “Monday Minute” Weeknight Strategy You can transform this heritage “Sunday Simmer” into a quick weeknight meal by prepping the core ingredients ahead of time. With these steps completed, the dish moves from stovetop to table in under 30 minutes:
- The Chicken: Purchase a high-quality rotisserie chicken. Debone and shred the meat into rustic, bite-sized pieces using two forks. Store in an airtight container in the refrigerator for up to 3 days.
- The Olives: If you cannot find pre-halved Castelvetranos, use pitted whole olives. Drain the brine into a small container and reserve it. Slice the olives in half, then place them back into their jar and submerge them in the reserved brine to maintain their texture and flavor. Store in the refrigerator until ready.
- The Celery: Wash and slice your celery on a long diagonal. Store the slices in a sealed refrigerator bag with a damp paper towel (don’t need to wrap the celery just put it in the bottom of the zip lock back to keep them crisp for up to 3 days.
