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
The rest after this ad
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.
The rest after this ad
Chef’s advice: To help your sauce thicken, use the flour to sprinkle lightly, after deglazing.
Read also : The ranking of the best desserts in the world revealed (and one of them is French)
Laurent Mariotte reveals his ultra-simple spaghetti with meatballs recipe for dinner
Oven: this mistake that we all make is the reason why you fail your cooking
Coming from a journalistic background, I gradually specialized in food. Passionate about world cuisine, I particularly appreciate Balkan cuisine, of which I am…