Extra virgin olive oil chicken

Extra virgin olive oil chicken

Light Entertaining with Extra Virgin Olive Oil

When entertaining it is hard to find a meal that promises not to compromise your diet and still impress your friends.

Rather than avoiding dessert or that extra glass of wine, the option of a light main course means you can tuck into your food guilt free or even go for a second helping!

If you’re looking for inspiration then try Extra Virgin Olive Oil Chicken. Created by The Interprofessional Olive Oil from Spain, the Ministry of Agriculture, Food and Environment and the European Commission this utterly delicious dish is a definite plus for the repertoire.

This is utterly delicious - a definite plus for the repertoire.  Chicken breasts are cooked in stock and white wine with green peppers and olives for a stunningly scrumptious olive sauce
Serves 4
4 tbsp extra virgin olive oil
4 part-boned chicken breasts
1 large onion, peeled and roughly chopped
3 green peppers, seeded and in large chunks
300ml/1/2pt chicken stock
300ml/1/2pt dry white wine
1 tbsp chopped tarragon
16 green olives stuffed with anchovies
1 tbsp tarragon leaves, chopped
extra tarragon leaves for decoration
Place 2 tbsp extra virgin olive oil in a heavy bottomed shallow pan.  Add chicken breasts, skin-side down and fry until browned.  Turn over and brown other side.  Remove from pan.  Add remaining extra virgin olive oil, and cook onion and green peppers to soften slightly.  Return chicken to pan. 
Pour over chicken stock and white wine.  Bring to bubbling, then turn down to simmer.  Cover and cook for around 30 minutes, or until chicken is tender.  Add chopped tarragon and olives.  Bring back to bubbling.  Sprinkle with extra tarragon leaves and serve.


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