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Slow Baked Chicken With Olives

Another everyday cooking recipe which I tired today and I loved! The method is kinda close to the Tagine, that's why I decided to give it a go. I used the chicken pieces I had at home only, but next time I will try to use different chicken pieces.  I will also try different type of bell pepper colors to make it more colorful. 

By the way I dislike cooking chicken with its skin. But I was told it's good to keep it while baking especially, and remove it later because it makes the mixture more moist and tender when cooked with the skin.

As a side dish I made a thin sliced potato gratin which I think is the quickest homemade gratin. I only slice the potato mix it with a bit of salt, olive oil, 2 minced garlic cloves. Place it on a oven plate and add 2 dl of cream with a 1 tsp truffles oil. Mixed it well and bake it for about 20 min in 200 c. You will find the recipe below, enjoy!







You will need: 

2 kg chicken fillet
  250g cherry tomatoes, split
  2 bell peppers, cut into pieces (any color)
  2 cup black olives
  8 cloves garlic, sliced
  1 bunch fresh basil or dry ( I used both )
  1 cup olive oil
  2 tbsp salt 
  1 teaspoon ground black pepper

Method


Divide all ingredients on a baking tray and drizzle with oil (save half of the basilica to serve). Add Salt and pepper.

Cook in the oven for about 2 hours in 130 c . For crisper surface on the chicken, left the plate way higher up in the furnace to get the grilling effect the last 5 minutes.

 Serve with optional side dish.

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