Chicken Olives

This Chicken Olives dish from the legendary Brian Turner is perfect family food that you can pop in the middle of the table and let everyone help themselves to. It is packed full of flavour with ingredients like chilli, garlic, bacon, onions, chorizo, celery and leeks.
James Martin's Saturday Morning | Poultry | Starters
4

Ingredients

  • 4 skinless chicken breasts
  • 8oz king oyster mushrooms, finely chopped
  • 2oz butter
  • 1 fresh small red chilli
  • 1 clove garlic
  • 1 finely chopped onion
  • 2oz breadcrumbs
  • 1 tbsp chopped sage
  • Salt & pepper
  • 1 tbsp rapeseed oil
  • 1oz butter
  • 2 rashers streaky bacon, finely diced
  • 1 finely chopped onion
  • 1 carrot, finely diced
  • 2 stick celery, finely diced
  • 1 leek, finely diced
  • 1 glass dry white wine
  • 2pts brown chicken stock
  • 2oz chorizo
  • 1tbsp chopped parsley
  • 4oz butter

Method

Print Recipe
  1. Melt 2oz butter gently, add finely chopped onion and sweat, do not colour
  2. Add chopped chilli, chopped garlic, chopped mushrooms and chopped sage
  3. Cook gently until the mixture starts to dry out
  4. Take off the heat and stir in the breadcrumbs, to hold altogether, then season with salt and pepper and put to one side to cool
  5. Cut the chicken breasts and tap out to make as near as possible a rectangular shape
  6. Put the stuffing into a piping bag and pipe a quarter of the stuffing on to the centre of each breast
  7. Roll up and tie to ensure a cylindrical shape
  8. Heat oil in ovenproof casserole dish, add butter
  9. Colour the chicken all round then take out and put to one side
  10. Add bacon and half the carrot, half onion, half celery, and half leeks and colour nicely
  11. Add wine and reduce then add stock and bring to the boil
  12. Put the chicken back into casserole
  13. Put lid on and put in the oven for 30 minutes
  14. Take out of the oven and take chicken out and put to one side
  15. Reduce cooking liquor by half
  16. Meanwhile melt 2 oz butter in a clean casserole dish
  17. Add diced chorizo and rest of vegetables and sweat gently until almost cooked
  18. Pass the cooking liquor through a fine chinois into the casserole with the vegetables
  19. Using scissors, take off the string from the chicken then put the chicken into the sauce
  20. Bring back to the boil
  21. Shake in the butter
  22. Test the seasoning
  23. Add chopped parsley and serve

Ingredients

  • 4 skinless chicken breasts
  • 8oz king oyster mushrooms, finely chopped
  • 2oz butter
  • 1 fresh small red chilli
  • 1 clove garlic
  • 1 finely chopped onion
  • 2oz breadcrumbs
  • 1 tbsp chopped sage
  • Salt & pepper
  • 1 tbsp rapeseed oil
  • 1oz butter
  • 2 rashers streaky bacon, finely diced
  • 1 finely chopped onion
  • 1 carrot, finely diced
  • 2 stick celery, finely diced
  • 1 leek, finely diced
  • 1 glass dry white wine
  • 2pts brown chicken stock
  • 2oz chorizo
  • 1tbsp chopped parsley
  • 4oz butter

Method

  1. Melt 2oz butter gently, add finely chopped onion and sweat, do not colour
  2. Add chopped chilli, chopped garlic, chopped mushrooms and chopped sage
  3. Cook gently until the mixture starts to dry out
  4. Take off the heat and stir in the breadcrumbs, to hold altogether, then season with salt and pepper and put to one side to cool
  5. Cut the chicken breasts and tap out to make as near as possible a rectangular shape
  6. Put the stuffing into a piping bag and pipe a quarter of the stuffing on to the centre of each breast
  7. Roll up and tie to ensure a cylindrical shape
  8. Heat oil in ovenproof casserole dish, add butter
  9. Colour the chicken all round then take out and put to one side
  10. Add bacon and half the carrot, half onion, half celery, and half leeks and colour nicely
  11. Add wine and reduce then add stock and bring to the boil
  12. Put the chicken back into casserole
  13. Put lid on and put in the oven for 30 minutes
  14. Take out of the oven and take chicken out and put to one side
  15. Reduce cooking liquor by half
  16. Meanwhile melt 2 oz butter in a clean casserole dish
  17. Add diced chorizo and rest of vegetables and sweat gently until almost cooked
  18. Pass the cooking liquor through a fine chinois into the casserole with the vegetables
  19. Using scissors, take off the string from the chicken then put the chicken into the sauce
  20. Bring back to the boil
  21. Shake in the butter
  22. Test the seasoning
  23. Add chopped parsley and serve

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