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The summer may have been a washout so far, but these brilliant olive oil recipes are sure to bring a taste of the Med to your table.
This is utterly delicious and a definite plus for the repertoire. Chicken breasts are cooked in stock and white wine with green peppers and olives for a stunningly scrumptious olive sauce
What you'll need
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 chicken stock
300ml dry white wine
1 tbsp chopped tarragon
16 green olives stuffed with anchovies
1 tbsp tarragon leaves, chopped
Extra tarragon leaves for decoration
Serves 4
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.
