Skillet chicken with crushed olives and sumac from Dining In: Highly Cookable Recipes (page 206) by Alison Roman

Ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

jennicakes on January 14, 2026

Used zaatar instead of sumac. Sautéed a stalk of celery and half a fennel bulb after removing the chicken, then added a full cup of water and made couscous to turn it into a one-pot meal.
astarmu on January 11, 2026

I replaced the deglazing water with white wine and it was even more delicious.
bernalgirl on March 01, 2025

This chicken is absolutely as delicious as she says. The slightly pickled onions and olives come together in an addictive sauce, with the fresh herbs adding a bright counterpoint. The only issue is that the chicken didn’t cook completely as directed, next time I would finish the chicken pieces in the oven while getting everything else together, then make the sauce and serve. This dish calls out for crusty bread.
dbruijn on November 15, 2023

The pickled onion added at the end of the dish really elevates it. Didn’t have sumac so added zaatar (it’s mostly sumac, right?). Also added carrot as a suggested added vegetable. Used boneless skinless thighs because that’s what I had. Really great depth of flavor.
DKennedy on August 11, 2021

Lori made this for eve mah Jong and I loved it so much I made it for the group next time it was my turn. Easy and a show stopper.
mpo on February 18, 2021

I think a 1/2 cup of water to deglaze the pan is too much; I had to drain it off. Otherwise, a very tasty dish.
pattyatbryce on February 10, 2019

Very good recipe - just not our favorite way to make chicken.