Ingredients
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1 kilogram boneless skinless chicken thigh fillets
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150 grams kalamata olives
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1 Onion
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1 tablespoon sprigs fresh rosemarychopped
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1 tablespoon Fresh Thymechopped
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2.5 teaspoons Garlicfinely chopped
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4 anchovy filletschopped
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2.5 tablespoons extra virgin olive oil
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160 millilitres red wine vinegar
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160 millilitres White Wine
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Ground Pepper
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sea salt flakes
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1-2 bunch arugula leaves
Directions
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:
- 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.
