I love one pan chicken dishes. Especially this Marinated Roasted Chicken in Wine Mushroom Cream Sauce With Kalamata Olives….
I have worked on this dish forever! Trying to get the right flavor, seasoning, and sauce that I would be satisfied with. Because dry tasteless roasted chicken is just gonna piss me off. So I present to you a dish that I am truly proud of and don’t mind serving to others….. Marinated roasted chicken in wine mushroom cream sauce with Kalamata olives.
I jazz up some chicken leg quarters with a marinade made of sage, garlic, and dry white wine. I let those bad boys marinate until the end of time. Then I bake them in a cream sauce that has garlic, wine, and sage in it. And this sauce is fantastic because it has the flavors, and the bits & pieces of seasonings that were left in the pan from browning the chicken.
Oh yeah, plus don’t forget the olives and mushrooms. The mushrooms are wonderful fillers to help fill you up. And when you bite into the olives then take a bite of the creamy sauce with chicken you scream! Because you get the sage, the creamy sauced out sauce, and the salt & smoky flavor of the olive. It’s actually a great combination of flavors, changing up how you do business. Because I like change… When it comes to food…
This dish is also a plus because I literally only use one pan for the cooking process. Which means less cleaning for me at the end! Have a peek at the recipe below.
If you are in love with one pan chicken dishes like myself, try my Roasted Balsamic Chicken and Tomatoes. Get the recipe HERE.
Or try this One Pan Balsamic Black Cherry Roasted Chicken. Get the recipe HERE.
Or try my One Pan Golden Mushroom Chicken. Get the Recipe HERE.
Marinated Roasted Chicken in a Wine Mushroom Cream Sauce Topped with Kalamata Olives.Print Pin Rate
- 2 chicken leg quarters cut in half to make four chicken pieces
- Olive oil (to brown chicken)
- 3 sprigs of fresh sage
- 3 garlic cloves roughly chopped
- ½ teaspoon rubbed sage
- ½ cup dry white wine
- ¼ cup pitted Kalamata olives (roughly chopped)
- Salt and pepper to taste
- Mushroom Cream Sauce:
- 6 sage leaves roughly chopped
- 4 garlic cloves (minced)
- ½ cup dry white wine or chicken broth (I have used both and they are both great to use)
- 1 cup of heavy cream
- 1 pound of Portobello mushrooms (sliced)
- ¼ cup pitted Kalamata olives
- Salt and pepper to taste
- Season chicken with rubbed sage, salt, and pepper. (I also like to place the seasonings under the skin of the chicken. Another thing I like to do that some may cringe at- I poke holes in my chicken when prepping to marinate the chicken so I can get season all throughout the chicken.) Place the chicken in a covered container with the wine and chopped olives.
- Marinate the chicken overnight (I sometimes like to marinate a little longer than that.)
- When ready to cook chicken, take the chicken out and let it sit for about 15 minutes. Bringing the chicken to room temperature helps the chicken to cook evenly.
- While you are waiting, preheat the oven to 375 degrees.
- After the chicken has sat out for 15 minutes, place a few drizzles of the olive oil in a cast iron pan or any oven safe pan you have. Using your stove top let the oil heat up on medium heat. Once the oil is hot, add the chicken pieces, and evenly brown the chicken on both sides (I like a nice golden brown, so I cook the chicken on each side for about 3 to 4 minutes.)
- Once you have browned the chicken, remove the chicken from the pan.
- Now add the wine to this hot pan. The wine will deglaze the pan (removing all the delicious pieces of marinade from the bottom of the pan).
- Immediately after you add the wine, add your heavy cream, mushrooms, sage, and garlic. You can cook this sauce for a couple of minutes if you like.
- Then, add your chicken back in to the pan.
- Top the dish with salt, pepper, and the remaining olives.
- Bake the dish under covered for 30 minutes or until the chicken is well done.