As you can see, I am on a chicken roll – it is comfort food, and perfect for casseroles in winter. My friend Cindy inspired the addition of the olives in this dish. Here I have made chicken with olives and sun dried tomatoes. I think you are either an olive lover or an olive hater. I have always loved olives and one of the most memorable experiences for me is visiting the south of Italy and seeing endless kilometers of olive groves. These properties are tended to by the owners and during harvesting you will see so many people beating the trees to get the olives off the branches.
Taking olives from the tree and turning them into something you can eat is a long process. Not one that I think I would ever try. We buy olives nearly every day when we are in Italy and France. The varieties and flavours are endless. It is so easy to flavour olives at home. All you need is a pack of your favourite olives. If they are in oil it is even easier as all you need to do is add the flavours you want, to the oil.
Chicken With Olives And Sun Dried Tomatoes
- 2 chicken thighs
- 2 chicken drumsticks
- 15 mls olive oil
- 2 cloves garlic crushed
- 125 g mushrooms sliced
- 5 sun dried tomatoes sliced
- 30 mls olives sliced
- heat the olive oil in a casserole dish and brown the chicken pieces
- remove and set aside
- fry off the mushrooms with the garlic
- add the sun dried tomatoes and the olives
- add the chicken
- add some water to provide liquid and cook for 40 minutes
- serve on a bed of rice and enjoy
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4 thoughts on “Chicken With Olives And Sun Dried Tomatoes”
This is very good, I wonder if I can adapt it for baby chickens in my tagine?
Will try it and let you know.
it should work perfectly 🙂