Poulet aux olives

Name: Poulet aux olives (Chicken with black olives)
Cuisine: French
Ingredients: 1 chicken, 1.25 kg/3 lb; 100 g/4 oz lean bacon, finely chopped; 2 tablespoons olive oil; 2 cloves garlic; ½ large Spanish onion, finely chopped; ½ red pepper, cut into tiny dice; 36 black olives, chopped; salt and black pepper; salt and black pepper; 4 anchovy fillets, chopped; sprigs of fresh watercress; 2 tablespoons chopped flat-leafed parsley; 1–2 tablespoons chopped fresh thyme; 2 tablespoons small capers, drained; hot red pepper flakes

Chicken with black olives

Preparation info

Serves
4

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

1 chicken, 1.25 kg/3 lb
2 tablespoons

Europe
France
Provence
Main course
Gluten-free

Method

To Make the Tapenade Garnish

In a large frying pan, sauté the chopped bacon in olive oil, stirring, until it begins to crisp; add the chopped onion and garlic and continue to cook, stirring constantly, until vegetables are transparent.

Add the chopped olives and diced red pepper to the pan with the chopped anchovy fillets and parsley, fresh thyme an