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.


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


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.


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

  2. This sounds delicious! Thanks for sharing.

  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.

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

  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.

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


Your comments are most welcome. Cheers