Olive chicken

    1 hour 30 min

    This is utterly delicious - a definite plus for the repertoire. Chicken breasts are cooked in stock and white wine with green peppers and olives for a stunningly scrumptious olive sauce. The extra virgin oil adds flavour to this dish thanks to its outstanding aromatic and gustatory qualities.

    2 people made this

    Serves: 4 

    • 4 tablespoons extra virgin olive oil
    • 4 part-boned chicken breasts
    • 1 large onion, peeled and roughly chopped
    • 3 green peppers, seeded and cut into large chunks
    • 300ml chicken stock
    • 300ml dry white wine
    • 1 tablespoon chopped tarragon
    • 16 green olives stuffed with anchovies
    • extra tarragon leaves for decoration

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Place 2 tablespoons of the extra virgin olive oil in a heavy bottomed shallow pan. Add chicken breasts, skin-side down and fry until browned. Turn over and brown other side. Remove from pan. Add remaining extra virgin olive oil, and cook onion and green peppers to soften slightly. Return chicken to pan.
    2. Pour over chicken stock and white wine. Bring to bubbling, then turn down to simmer. Cover and cook for around 30 minutes, or until chicken is tender. Add chopped tarragon and olives. Bring back to bubbling. Sprinkle with extra tarragon leaves and serve.

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