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Easy To Make Chicken With Winter Herbs And Kalamata Olives

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.
Ingredients
  Skinless boneless chicken thigh fillets 2 1⁄5 Pound (1 Kilogram)
  Kalamata olives 150 Gram
  Brown onion 1
  Chopped rosemary 1 Tablespoon
  Chopped thyme 1 Tablespoon
  Finely chopped garlic 2 1⁄2 Teaspoon
  Anchovy fillets 4
  Extra virgin olive oil 5 Tablespoon
  Red wine vinegar 160 Milliliter
  White wine 160 Milliliter
  Sea salt To Taste
  Cracked black pepper To Taste
  Arugula leaves 2 Bunch (200 gm) (Rocket Leaves)
Directions

* 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Feel: 
Meaty
Method: 
Stir Fried
Dish: 
Dry Curry
Interest: 
Winter
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4
When nip hits the air, what can be a better way to make most of the season than indulge into its bounties? In this recipe, Chef Paul Hegeman heavily bets on winter ingredients like kalamata olives, rosemary, thyme and anchovies to sizzle up the chicken and arugula leaves, olive oil and red wine lend it its incredible flavor. It's so good that you won't be able to stop yourself from reaching out for a second helping.

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1 Comment

foodpsychologist's picture
I don't get ciabatta bread in Indian markets. What is it and is there a good substitute for that?