I often cook chicken at home as it is my kids’ favourite kind of meat, so I know they will eat it without making a fuss. Today’s recipe is Chicken with Black Olive Tapenade and it is a variation of a Rabbit recipe I published a long time ago. In this case, I use chicken tenderloins, that remain soft and juicy and go perfectly well with the delicious olive sauce. The chicken is first poached in a mix of butter, white wine and Cognac and when cooked to perfection is mixed with a delicious Home-made Black Olive Tapenade. It is one of my family’s favourite meal and I like to serve it with mash potatoes or with Buttered Potatoes to soak up all the yummy sauce! Enjoy!
Chicken with Black Olive Tapenade
Chicken with Black Olive Tapenade - a scrumptious dinner idea the whole family will love!
- 500 gms – 1.1 lbs. chicken tenderloins
- 40 gms – 3 tbsp butter
- 100 ml – a little less than ½ cup white wine
- 60 ml – ¼ cup Cognac
- Juice of ½ a lemon
- 2 sage leaves
- 1 tsp rosemary
- 1 tsp fresh thyme optional
- ½ cup chicken stock
- 3 tbsp black olive tapenade click here for the recipe
- Salt to taste
Put the butter in a pot, add the sage leaves and rosemary to it. Put it on the fire and let the butter melt.
Add the chicken tenderloins and lemon juice and sauté for a couple of minutes.
Now add the chicken stock, white wine and Cognac, put the fire to low and let it cook until the chicken is cooked through.
Adjust with salt and stir well.
Serve warm with some buttered potatoes (or mash) on the side.