French recipe: Chicken with Olives and Garlic

To celebrate our exclusive Partner Offer from Chilcott’s Butchery (get 15% off your next meat order!) we thought we’d share a delicious meaty recipe from one of our favourite cooking blogs – Cook.Eat.Blog, written by local culinary expert Lee Jackson. Why not visit our Facebook page and tell us your favourite meaty French dish?

This French inspired dish is one of the tastiest things I’ve eaten in ages. Really simple and pretty quick too – it was success all round when I served it up for our guest this evening. Even with a cold, and hardly any taste, I managed to fully appreciate its mellow, garlicky sauce along with the salty olives – a marriage made in heaven.

4 chicken supremes (skin on) (supreme is breast with the wing attached and trimmed – you can use just breast if you like)
2 tablespoons butter
1 onion (finely chopped)
5 cloves garlic (finely sliced)
1/2 teaspoon dried oregano or thyme
15-20 green olives (pitted)
1 teaspoon Dijon mustard
250ml dry white wine
400ml chicken stock
2 tablespoons fresh parsley (finely chopped)
salt & pepper

In a large deep pan (with a lid) heat the butter until bubbling over a moderate heat. Place the chicken into the pan, skin side down, and cook for 5 minutes until the skin is well browned. Remove from the pan.

Add the onion to the pan and cook for 5 minutes until soft and golden. Add the garlic and oregano and cook for 30-40 seconds before adding the mustard and then wine – scrape off the bits that have stuck to the pan and reduce the sauce for 1 minute before adding the chicken stock and olives. Sit the chicken pieces in the pan, skin side up, and reduce the heat to low then cook with the lid on for 20-25 minutes or until the chicken is cooked through (check near the bone to ensure it’s properly cooked). Remove from heat, season with a little salt and plenty of pepper then sprinkle over the parsley and serve.

I served it directly from the pan with some salads and plenty of bread to mop up the delicious sauce

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Published: Apr 3, 2012

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