Extra virgin olive oil chicken

    40 min

    Chicken breasts are braised with anchovy-stuffed olives, olive oil and white wine and flavoured with fresh tarragon.

    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 in large chunks
    • 300ml (1/2pt) chicken stock
    • 300ml (1/2pt) dry white wine
    • 1 tablespoon chopped tarragon
    • 16 green olives stuffed with anchovies
    • extra tarragon leaves for decoration

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Place 2 tablespoons of 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.


    When preparing for a workout we all remember to wear the correct clothing, fill up our water bottle and even check our playlist is up to date – but are we doing enough to prepare our body? What you eat before and after a workout is as important as the activity itself – some foods can prepare your body for physical strain, while others help restore the body after strenuous activity. During intense workouts our body’s antioxidant cell systems can sometimes fall out of balance. The consequence is that we reach high oxidative stress levels which can damage cells and lead to dizziness. The vitamin E in extra virgin olive oil contributes to the protection of cell constituents from oxidative damage. So include extra virgin olive oil in your diet, particularly before visiting the gym, to give your body an extra boost.

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