Honeyed White Wine Chicken with Lemon & Olives (Meat)

Honeyed White Wine Chicken with Olives and Lemon
© 2013 Miri Rotkovitz
    60 min
Ratings

Though it is simple to prepare, this Honeyed White Wine Chicken recipe is far more than the sum of its parts. Sweet and savory elements are beautifully balanced, from the aromatic combination of honey, wine, onions, and garlic, to the bright, piquant flavors of lemon and olives. The recipe is both easy enough for a weeknight, and special enough for a Shabbat or holiday meal. Plus, it's easily doubled if you're feeding a crowd.

Make It A Meal: Start guests off with vibrant bowls of Roasted Carrot, Apple, and Celery Soup. Serve the chicken with roasted fingerling potatoes or Israeli Couscous with Cherries and Pine Nuts, and an Avocado, Hearts of Palm, Edamame & Za’atar Salad. Offer slices of The Ultimate Pareve Chocolate Cake for dessert, along with tea or coffee. 

What You'll Need

  • 2 tbsp extra virgin olive oil
  • 1 large onion, peeled, trimmed, and thinly sliced
  • 3 large garlic cloves, smashed, peeled and thinly sliced
  • 6 skinless, boneless chicken breasts
  • Salt and freshly ground black pepper
  • 2 1/4 cups dry white wine
  • 3/4 cups honey, plus extra for drizzling
  • 2 large lemons, supremed (peel and pith removed and cut into sections)
  • 1 cup pitted green olives
  • Smoked paprika (optional)

How to Make It

1. Preheat the oven to 375° F. Warm the olive oil in a chef's pan or large skillet over medium-high heat. Add the onions and saute until soft and just beginning to brown, about 6 to 8 minutes. Add the garlic and saute for one minute more. Transfer the onions and garlic to a 9" x 13" baking dish or casserole large enough to hold the chicken in a single layer. Spread the onions evenly over the bottom of the baking dish, to make a bed for the chicken.

2. Arrange the chicken breasts in a single layer atop the onions. Season with salt and freshly ground black pepper, then drizzle the chicken with a bit of honey.

3. Place the wine and honey in a saucepan, and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the honey-wine mixture is reduced by half. Remove from the heat and pour over the chicken.

4. Scatter the lemon sections and olives evenly over the chicken. Sprinkle lightly with smoked paprika (if using).

5. Bake the chicken uncovered in the preheated oven for 40 minutes, basting occasionally, until the chicken is cooked through and the juices run clear. Spoon some of the onions, olives, and lemon sliced over the chicken and serve. Enjoy!