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Mediterranean Chicken
May 08, 2006

Five points: 1) I followed this recipe almost to a T. We only used dried oregano & basil instead of fresh, b/c both herbs go bad so much more quickly than I can use them. 2) re: kid-friendly: my three year old ate the chicken, but resisted the new flavor of the olives. But we don't feed him mac & cheese or hot dogs, so maybe his tastes won't translate to all American children. Someone raised the wine question; alcohol cooks off in recipes. There's no reason not to expand aa child's tastes with this great recipe! 3)My husband, who adores everything throat-burning hot, tried the suggested red pepper flakes sprinkled on top after tasting the authentic recipe & definitely prefered it as written. 4)Next time, we'll cut the Kalamata olives up into almost a tapenade, b/c the olive MADE this recipe & should be tasted in every bite. 5) We served the meal over a bed of basmati rice--good for soaking up all the delicate sauce. Next time--vermicelli.

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