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Chicken Valbonnaise

Chat.n.Dish's picture
The south of France still has a few traditional mills that press the local olives. I was lucky enough to live by one and they had a marvelous tapenade; olive paste, that they made there. The farmer down the road grew fennel that I would buy on my way home from the olive mill and one day I decided to put the two together and Chicken Valbonnaise was born! Valbonnaise, only because the little village where I lives is named Valbonne. If you can't find tapenade in your local market you can simply place a cup of Greek olives along with the fennel in your roasting pan!
Ingredients
  Chicken thighs 8 Medium (with skin)
  Tapenade/Oilve paste 8 Teaspoon
  Fennel bulbs 2 Large (cut in 6 pieces wedges each)
  Olive oil 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Cracked black pepper 1 Teaspoon
Directions

GETTING READY
1.Preheat oven to 450°F.

MAKING
2.Form a pocket by Separating the chicken skin from the meat.
3.Fill this pocket with 1 teaspoon tapenade and spread the tapenade across the meat.
4.Place the chicken thighs in a baking dish and slide the fennel pieces in and around the chicken.
5.Drizzle with olive oil and sprinkle with a little salt and pepper.
6.Put the chicken into the preheated oven and reduce the temperature to 375°F.
7.Bake for 35 minutes or a litte longer depending on the size of the thighs, until browned nicely.

SERVING
8.Serve hot along with your favorite salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Ingredient: 
Chicken Thigh
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4
Subtitle: 
Chicken with Tapenade

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