Green Olive Couscous
Green Olive Couscous
Yields 6-8 servings
Good to serve with lamb
3 cups chicken stock
3 cups couscous
3/4 cup green olives, chopped
Salt and freshly ground black pepper
Heat the chicken stock in a medium-size saucepan over medium-high heat with a tight-fitting lid. When the liquid boils, add the couscous and give it a stir. Put the lid back on the pot, remove from the heat and let stand for 5 minutes. Remove the lid, add the olives, salt and freshly ground black pepper. Fluff with a fork.
Hunter’s Chicken Stew
Hunter's Chicken Stew
Serves 4
1 chicken,(4 1/2-pounds),cut into 8 pieces, or one 4 1/2-pound package chicken parts
Coarse salt and freshly ground black pepper
8 bay leaves
2 fresh rosemary
3 garlic, (1 crushed, 2 sliced)
1 Chianti, (750 ml)
All-purpose flour, for dusting
2 tablespoons olive oil
6 anchovy fillets
1/2 cup green or black olives, pitted
1 28-ounce can plum tomatoes, crushed gently
Season chicken pieces with salt and pepper, and place in a large bowl. Add bay leaves, rosemary, and crushed clove of garlic; pour over wine. Let marinate for at least an hour, in the refrigerator, but preferably overnight.
Preheat the oven to 350 degrees;. Drain chicken, reserving the marinade, and pat dry with paper towels. Coat chicken pieces with flour; shaking off any excess. Heat oil in a Dutch-oven over medium-high heat. Add chicken and cook until golden brown, 5 minutes per side. Remove with a slotted spoon; set aside.
Reduce heat to medium and add the sliced garlic. Cook gently until golden brown, then add the anchovies, olives, tomatoes, and chicken pieces with their reserved marinade. Bring to a boil, and cover. Transfer to oven and cook for 1 1/2 hours. Skim off any fat from the surface of the sauce, and discard. Season with salt and pepper. Remove bay leaves and rosemary before serving.
Chicken and Olive Casserole
Chicken and Olive Casserole
Makes 1 casserole
4 boneless chicken breasts; cubed in 1" chunks
1/2 cup sliced black olives
1/2 cup sliced green olives
1/4 cup olive oil
1 onion; diced
2 large cloves of garlic; minced
2 Tablespoons soy sauce
2 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme
2 cups shredded cheddar cheese
Salt and pepper to taste
Saute chicken, onion and garlic in olive oil for about 5 minutes. Remove from heat. Add soy, olives, herbs, salt, and pepper into the chicken/onion mix. Mix thoughly. Transfer to a 9×11 baking dish. Top with the cheddar cheese. Cover with foil and bake at 350 for 20 minutes. Remove the foil. Cook for an additional 10 minutes. Then serve.
My Recipes 