Star chef Gérald Passedat shares his recipe for easy and delicious chicken stir-fry with olives

Would you like a chicken stir-fry with olives like in Éoures, the district of Marseille at the foot of the hills so dear to Marcel Pagnol? Discover the recipe from three-star Marseille chef Gérald Passedat. Taken from the latest Marmiton book “A Chef in my kitchen”, this dish is sure to delight young and old gourmands alike.

Receiving guests and ensuring that they have a good time also involves preparing a gourmet meal. And to tickle the taste buds of your guests, nothing better than a chicken stir-fry with olives ! Plus, this recipe only requires 25 minutes of preparation. It is taken from the latest book Marmiton Un Chef dans ma cuisine in collaboration with the three-star Marseille chef Gérald Passedat.

Through this work, the chef highlights the emblematic recipes of his region, and more broadly of the Mediterranean. In total, there are no less than 60 gourmet ideas which you can find step-by-step. Each recipe is also accompanied by tips and advice from the chef. Enough to take you on a journey and bring a little sunshine back to your plate.

The recipe for chicken sauté with olives by Gérald Passedat

Ingredients for 4 persons :

  • 4 chicken thighs
  • 2 onions
  • 2 carrots
  • 2 cloves garlic
  • 4 ripe tomatoes
  • 80g green olives
  • 80g black olives
  • 1 bouquet garni
  • 10 cl of dry white wine
  • 1l of chicken broth
  • 50 cl of extra-virgin olive oil
  • flower of salt
  • Salt and pepper from the mill

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Step by step recipe

First, peel and slice the onions and garlic then peel and cut the carrots into planters. Wash and crush the tomatoes.

Preheat your oven to 180°C (356°F). Brown the chicken thighs with extra-virgin olive oil on all sides over high heat in an ovenproof casserole dish. Then remove the chicken from the casserole and brown the onions and carrots over low heat.

Using the white wine, deglaze the casserole, let it reduce and then add the crushed tomatoes, olives and garlic. Finally, add salt and pepper.

Arrange the chicken pieces on the vegetables in the casserole dish, then pour in the chicken stock and add the bouquet garni. Cover and bake for 40 minutes.

Once out of the oven, let the casserole dish rest, covered.

When ready to serve, add a drizzle of extra-virgin olive oil, fleur de sel, and turn the pepper mill.

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Chef’s advice: To help your sauce thicken, use the flour to sprinkle lightly, after deglazing.

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Tanja Aksentijevic

Coming from a journalistic background, I gradually specialized in food. Passionate about world cuisine, I particularly appreciate Balkan cuisine, of which I am…


I'm William from America, I'm a food lover, often discovering and making new recipes. I started my blog to share my love for food with others. My blog is filled with delicious recipes, cooking tips, and reviews about restaurants and products. I'm also an advocate for healthy eating and strive to create recipes that are easy to make and use fresh ingredients. Many of my recipes contain vegetables or grains as the main ingredients, with a few indulgences thrown in for good measure. I often experiment with new ingredients, adding international flavors and finding ways to make dishes healthier without compromising on flavour. I'm passionate about creating simple yet delicious recipes that are fun to make and can easily be replicated at home. I also love sharing my experiences eating out with others so they can get the best out of their dining experiences. In addition to cooking and writing, I'm also an avid traveler, often visiting new places to discover local delicacies and explore different flavors. I'm always looking for a new challenge – whether it's trying an exotic food or creating a new recipe using unusual ingredients. My blog is a reflection of my passion for food and I'm always looking for new ways to share it with the world. Join me on my culinary journey and let's explore delicious foods together!

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