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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I cut this from a magazine about 10 years ago and still make it frequently. People always love it and ask for the recipe. The honey is a very important step to finish it off. Ingredients:
200 g black olives, pitted |
2 tablespoons extra virgin olive oil |
50 g chilled butter |
4 chicken, maryland or 8 pieces chicken |
1 cup chicken stock |
1 cup water |
2 lemons, cut into 3mm thick slices |
2 teaspoons dried herbs |
2 tablespoons chopped fresh parsley |
2 tablespoons honey |
fresh ground black pepper |
Directions:
1. Chop 2/3 olives and set aside.
2. Heat oil and 1/2 butter in a wide pan and cook chicken until browned.
3. Add the stock and water.
4. Then add the chopped olives, lemon slices and mixed herbs.
5. Cover and simmer gently for 20 minutes or until chicken is cooked through.
6. Transfer chicken from pan and keep warm.
7. Add parsley and remaining whole olives to pan.
8. Bring to boil and boil sauce until reduced by half.
9. Cut the butter into small pieces and whisk into the sauce.
10. Stir in the honey and season to taste with pepper.
11. Pour sauce over chicken to serve.
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