Entrees

Poulet aux Olives (serves 4)

This is an up-dated and improved version of Poulet aux Olives – an all-time favorite with a good, strong sauce – the kind you would dip your bread into to soak up the last juices. It is important to sear the chicken at high heat so it goes nice and brown. The secret ingredient which makes a big difference to the flavor is Preserved Lemon Paste made from lemons, salt and lemon juice and has both a citrus and umami flavor. It is my new best ingredient (available from www.nyshuk.com or amazon but it is more expensive on amazon)

2 tbsp. olive oil seasoned with only a little salt and freshly ground black pepper

1 onion – chopped

2 large cloves of garlic – grated

2 chicken breasts – cut into bite size pieces

1 cup chicken broth – add more if needed but not too much as you want the sauce to have a good, bold flavor

1 tsp. preserved lemon paste

24 pitted olives – 12 green, 12 black

Place 1 tbsp. oil in a Dutch oven/cast iron casserole dish and when nice and hot add the onion and let soften and brown slightly before adding the garlic. Cook for a couple more minutes then remove onion mixture to a plate.
Turn up the heat, pour in the other 1 tbsp. of oil and, when sizzling, tip in the chicken pieces and sear on all sides. During this time whisk together the broth and preserved lemon paste.
Turn the heat back down, pour in the stock and stir to de-glaze the pan before returning the onions to the pan.
Add the olives.
Simmer for 30 minutes with the lid on.

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