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CHICKEN WITH WINTER HERBS AND KALAMATA OLIVES

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CHICKEN WITH WINTER HERBS AND KALAMATA OLIVES

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Ingredients

Adjust Servings:
1 kilogram boneless skinless chicken thigh fillets
150 grams kalamata olives
1 Onion
1 tablespoon sprigs fresh rosemary chopped
1 tablespoon Fresh Thyme chopped
2.5 teaspoons Garlic finely chopped
4 anchovy fillets chopped
2.5 tablespoons extra virgin olive oil
160 millilitres red wine vinegar
160 millilitres White Wine
Ground Pepper
sea salt flakes
1-2 bunch arugula leaves
Features:
  • Gluten Free
  • Serves 6
  • Medium

Ingredients

Directions

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This is great example of a recipe that is healthy, easy, quick and yet still a very comforting winter dish. When I make this I rarely have it with anything more than a bottle of Pinot Noir and some ciabatta bread. Actually I lie, a few weeks ago I made it for a lunch and simply added arugula leaves, a little more vinegar, a splash of olive oil and served it with white wine.

VIDEO INSTRUCTIONS:

WRITTEN INSTRUCTIONS:

  1. Trim the thigh fillets of excess fat and slice into 3 cm (1.5 inch) strips
  2. Remove the pits from the olives
  3. Heat the olive oil in a large heavy based fry pan over high heat
  4. Add the chicken, season with salt & pepper and sauté for 1-2 minutes
  5. Add the onion, anchovies, garlic and herbs
  6. Sauté for a further 2 minutes tossing or stirring occasionally
  7. Add the olives and sauté a further 2-3 minutes
  8. Add white wine to deglaze pan
  9. Reduce heat, cover and allow to simmer for 4-5 minutes
  10. Return heat to high
  11. Add vinegar and stir to combine
  12. Taste for seasoning and serve immediately with some ciabatta bread, some steamed or grilled vegetables, and a nice pinot noir.

As a lunch alternative you can serve it as a salad, as photographed. To do so:

  1. Allow chicken to cool slightly and toss entire contents of pan with the arugula leaves.
  2. Dress with a little more olive oil and red wine vinegar and enjoy with a slightly chilled pinot noir or a solid chardonnay.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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