Sunday, 2 October 2016

Chicken Olives

Carole's Chatter: Chicken Olives


I called these stuffed chicken thighs olives because I have heard of beef olives and also because some of the stuffing was made of olives.

Ingredients:

Chicken thighs – boneless and skinless
A slice of ham
Slices of a good melting cheese
Dijon mustard
3 olives
Salt and pepper

Method:

I laid the chicken thighs out on a board and then laid a slice of ham on top of each which had been painted with Dijon mustard.

On top of that I put the pieces of olive and then the cheese with a bit of pepper.

I then wrapped the thighs around the filling and secured them with toothpicks.  This was actually quite fiddly.

I then cooked them in the oven – turning them once or twice.  The end result was nice but I had 2 problems – one was that the cheese melted and escaped.  Alos the olive pieces didn't impart much saltiness to the dish which surprised me.  I had only salted the outside of each thigh.

Improvements for next time – bash the chicken thighs out a bit flatter so I can make neater parcels that overlap and keep the stuffing in.  Double the quantity of olives in the stuffing.

6 comments:

  1. What an interesting idea to use olives in these.

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  2. This sounds delicious! Thanks for sharing.

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  3. Well we learn from our experiments and things hopefully get better. I do like the idea, and would like to give it a try.

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  4. I love trying out things like this and then tweaking the recipe/idea until it's perfect.

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  5. The premise sounds great, I do hate it when cheese escapes though. Som times I just use cutlets as they are already flat and I've had luck stuffing spinach and creamed cheese that way. I like the flavor combo, love olives.

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  6. These sound very interesting but I don't think that my family would eat them.

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