Tuesday, 29 November 2011

Chicken and Carrots with Olive Tapenade



I wrote recently about Made in Provence, and the wonderful authentic handmade products they offer. Christine Vidal, the owner of this lovely company, very kindly offered to share some recipes using her products. This is the first of them - a warming and delicious casserole, perfect for supper on a cold winter’s night. 
4 to 6 pieces of chicken (Christine recommends thighs)
1 tablespoon olive oil
1 onion, peeled and chopped
2 garlic cloves
100 grams (about 3½ ounces) black olives*
2 cups (500 ml) chicken stock
1 glass of white wine (optional)
1 bay leaf
4 large carrots, peeled and chopped
(black olive tapenade) 
salt and pepper to taste
*You can substitute green olives and Flassanades Olives Vertes for the black olives and Flassanades Olives Noires
Heat the olive oil in a large saucepan over medium heat. 
Fry the onion, garlic and chicken pieces in olive oil until golden brown. Add the Flassanades Olives Noires, then add the wine (if using), stock, bay leaf, seasoning and carrots. 
Cook on a medium heat for 20 minutes, and then add the fresh olives.
Cook for 10 to 15 minutes longer, or until the chicken is done, ensuring the juices run clear and that no pink remains inside.
When I made this dish, I served it over some steamed couscous, with crusty bread on the side. I used chicken breasts when I made this dish because my family prefer them, but chicken thighs will give an even better flavour.

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