This heritage Sicilian dish delivers deep, briny flavor from buttery green olives, capers, and hand‑shredded chicken tossed in rich olive oil and wine vinegar. It’s a bright, savory Insalata di Pollo that feels right at home on the Sunday table.
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 Measuring Cups
- 1 Measuring Spoons
Instructions
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 3 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: 1ServingCalories: 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
Flavor Boost: Add a splash of olive brine at the end for extra brightness.
Make‑Ahead Tip: Shred the chicken and slice the celery up to 3 days in advance for faster assembly.
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