Chefspencil.com - online cookbook with evergrowing database of full colour recipes and images, as well as seasonal menus and tips and techniques.

	username		password

Chicken with Winter Herbs and Kalamata Olives

Recipe serves: N/A

A Little Background

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.

What you'll need

1 kg (2.2 lbs) boneless skinless chicken thigh fillets
150 grams (5.3 oz) kalamata olives
1 brown onion, thinly sliced
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
2.5 tsps finely chopped garlic
4 anchovy fillets finely chopped
2.5 tbsp extra virgin olive oil
160 ml (2/3 cup) red wine vinegar
160 ml (2/3 cup) white wine
Sea salt
Freshly cracked black pepper
1-2 bunches washed arugula (rocket) leaves (optional)

Chefspencil.com - Chicken with Winter Herbs and Kalamata Olives

What to do

Trim the thigh fillets of excess fat and slice into 3 cm (1.5 inch) strips
Remove the pits from the olives
Heat the olive oil in a large heavy based fry pan over high heat
Add the chicken, season with salt & pepper and sauté for 1-2 minutes
Add the onion, anchovies, garlic and herbs
Sauté for a further 2 minutes tossing or stirring occasionally
Add the olives and sauté a further 2-3 minutes
Add white wine to deglaze pan
Reduce heat, cover and allow to simmer for 4-5 minutes
Return heat to high
Add vinegar and stir to combine
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:

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

HTML Printable (no Image)
HTML Printable

Recipe By Paul Hegeman
Styling By Paul Hegeman
Photography By Jason Hamilton
© Chef's Pencil 2007