EXTRA VIRGIN OLIVE OIL CHICKEN
This classic Chicken with Green Olives and Tarragon recipe is a delightful blend of flavors that will surely elevate your dining experience. Tender chicken breasts are cooked to perfection in a fragrant sauce made with extra virgin olive oil, green peppers, tarragon, and green olives. The savory aroma will fill your kitchen as the chicken simmers in a blend of chicken stock and white wine, creating a dish that is both comforting and elegant. Enjoy the vibrant colors and rich flavors of this dish as you savor each delicious bite.
— Constant Cookbook
Ingredients
- What you eat before and after a workout is as important as the activity itself. Some foods can prepare your body for physical strain, while others help restore the body after strenuous activity.
- During intense workouts our body's antioxidant cell systems can sometimes fall out of balance. The consequence is that we reach high oxidative stress levels which can damage cells and lead to dizziness.
- The vitamin E in extra virgin olive oil contributes to the protection of cell constituents from oxidative damage.
- 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
Instructions
- 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.
Yield
Serves 4
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