I am very grateful to have worked with the most amazing publicist over the past few years. She has provided me with a fantastic array of recipe books to review. And allowed me to publish so many of the recipes contained therein. This one for summer chicken with olives and capers is especially for her, as well as for Mimi who asked for it.
When I was still at University I gave a lot of thought to what my thesis would be. I had intended on doing my Masters Degree in Psychology and came up with a working theory. This was in 1994, and the world as we knew it in South Africa was about to change. I never went on to do my Masters, but my idea never changed. I wanted to work on how changing our words could change our outlook. I discussed this with a friend who was studying Drama Therapy and she thought it had a lot of merit. At that time, the only person I could test this on was myself. And it was the start of looking for the silver lining each day. By changing the negative into a positive, I could make my day better.
Today’s inspirational recipe from Lavender and Lime ♥ Summer Chicken ♥ #LavenderAndLime Click To Tweet
Fast forward a decade and I was sitting in on a graduate course. The lecturer made mention of how the words our parents use have an affect on how we think about ourselves. Some parents praise their children for everything they do. Using phrases like well done and I am so proud of you. These have long lasting positive results on our lives. Whereas negative words make us feel negative about ourselves. And we see ourselves through those terms. At this stage I had already put this into practice with the boys, telling them they could do anything they set their minds to. We didn’t say I can’t do it. I did not give this more conscious thought until I read this blog post. It is about The Resilience Project and it really resonates with me. Anything that helps us find happiness through gratitude is right up my street.
Click on the links for conversions and notes.
- 7.5 mls olive oil
- 10 g butter
- 2 chicken thighs
- 2 chicken drumsticks
- salt and freshly ground black pepper to season
- 6 spring onions, white part only, thinly sliced
- 4 cloves garlic, thinly sliced
- 75 mls apple cider vinegar
- 120 mls dry white wine
- 1 tomato, finely diced
- 40 g pitted olives
- 30 g capers
- 10 g flat leaf parsley, roughly chopped
- Preheat the oven to 150° Celsius
- Place an ovenproof pot onto the stove over a high temperature
- Add the oil and butter and heat until the butter has melted
- When hot, fry the chicken pieces for 5 minutes a side
- Season each side generously, and place the chicken into a
colander set over a bowl to drain off the fat
- Lower the temperature and add the spring onions to the pot
- Sauté until soft and then add the garlic
- Cook for 2 minutes then return the chicken to the pot
- Increase the temperature and pour in the vinegar
- Allow it to reduce by half before adding the wine
- Bring to the boil and cook for 30 seconds to remove the alcohol
- Add the tomato, olives and capers, adjust the seasoning and place into the oven
- Cook for 25 minutes then remove from the oven
- Garnish with the parsley and serve with something to soak up all the gravy
Inspiration published on Lavender and Lime March 13:
To a life well lived in 2020!