Chicken Baked with Shallots, Olives and Thyme
(Prep time 10 minutes. Cooking time 30 minutes)
4 skinless chicken breast fillets
12 shallots, peeled
4 garlic cloves, peeled
16 good-quality pitted green olives
2 sprigs fresh thyme
2tbsp extra virgin olive oil
Salt and freshly ground black pepper
2 tbsp sherry vinegar
Pre-heat the oven to 190 degrees C/Gas 5.
Arrange the chicken breasts in a shallow roasting tin or baking dish. Tuck the shallots, garlic cloves and olives in around the chicken and place the thyme sprigs on top
Drizzle over the oil and season with salt and pepper
Bake for 20 minutes, then remove from the oven and drizzle over the sherry vinegar
Cook for a further 10 minutes, until the chicken is cooked through
Serve with veg. or a green salad
As is often the case, I just use two chicken breasts for the two of us with the full amount of other ingredients - and then multiply up when there are more of us.
I did once buy Queen Olives - ha, ha, I thought the can said Green 'cos I wasn't wearing my specs. Hey, ho - Queen Olives are stuffed with Jalapeno chillies and I only discovered this when actually preparing the dish. My OH loves chillies so once he spotted them there was no way I could change direction :) The chillies mellowed down during the cooking process and didn't spoil the dish so that's an option I guess - I still prefer normal olives though.
The beauty of recipe is that it truly is 'sling it all in' cooking (hear that Sandra?) - no need to brown the chicken or anything. It looks a bit insipid in the photos but, trust me, it's always so moist and tender....despite needing a bit of sunshine to get a suntan!