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.
Skinless boneless chicken thigh fillets
2 1⁄5 Pound (1 Kilogram)
Finely chopped garlic
2 1⁄2 Teaspoon
Extra virgin olive oil
Red wine vinegar
Cracked black pepper
2 Bunch (200 gm) (Rocket Leaves)
* 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.
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.