Chicken in Olive Lemon Sauce

Chicken can be turned into something exciting or can be the most boring meal you have ever eaten.  I have found when you want to add excitement to any meal, start with a sauce to add to your main dish.  The following is a Mediterranean style sauce perfect for using with chicken or even fish.  The addition of preserved lemons and olives adds a depth that you won’t find in other sauces.  The use of Verjus instead of plain white wine  just adds more depth to the dish.

 

Chicken in Olive Lemon Sauce

1 whole chicken cut into 6 pieces

2 Preserved Lemons – seeds removed and chopped into very small pieces

¼ cup pitted Kalamata Olives

½ cup dry white Verjus

1 shallot minced

1 garlic clove minced

½ cup all purpose flour

½ cup chicken stock

Minced parsley for garnish

 

Cook chicken over a medium-high flame by itself.  The chicken will release its fat in the cooking process.  Cook both sides of the chicken until golden brown.  Keep chicken warm in 200F oven while you make the sauce.

 

Drain off most of the chicken fat except for 4 Tablespoons of fat and add the shallot, garlic and cook for approximately 5 minutes until translucent.  Add the lemons and kalamata olives and warm for about 2-3 minutes.  Add the flour and cook to create a roux.   Deglaze with the Verjus.  Stir until thickened.  Cook this for about 10 minutes to get rid of the raw flour taste.  If this gets too thick, add some chicken stock to thin.   Serve this poured over the cooked chicken.  This sauce can also be used with fish.  To make this sauce for fish, you will start with olive oil or other neutral oil to start vs. using the chicken fat.

 

Happy Cooking Everyone!

 

Constance

Jacksonville Mercantile

“A Delicious Discovery”

120 E. California Street

Jacksonville, OR  97530

541-899-1047

www.jacksonvillemercantile.com

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