Chicken Olives - James Martin Chef

Updated at: Thu, 17 Aug 2023 07:39:45 GMT

Step 1

Melt 2oz butter gently, add finely chopped onion and sweat, do not colour

Step 2

Cook gently until the mixture starts to dry out

Step 3

Take off the heat and stir in the breadcrumbs, to hold altogether, then season with salt and pepper and put to one side to cool

Step 4

Cut the chicken breasts and tap out to make as near as possible a rectangular shape

Step 5

Put the stuffing into a piping bag and pipe a quarter of the stuffing on to the centre of each breast

Step 6

Roll up and tie to ensure a cylindrical shape

Step 7

Heat oil in ovenproof casserole dish, add butter

Step 8

Colour the chicken all round then take out and put to one side

Step 9

Add bacon and half the carrot, half onion, half celery, and half leeks and colour nicely

Step 10

Add wine and reduce then add stock and bring to the boil

Step 11

Put the chicken back into casserole

Step 12

Put lid on and put in the oven for 30 minutes

Step 13

Take out of the oven and take chicken out and put to one side

Step 14

Reduce cooking liquor by half

Step 15

Meanwhile melt 2 oz butter in a clean casserole dish

Step 16

Add diced chorizo and rest of vegetables and sweat gently until almost cooked

Step 17

Pass the cooking liquor through a fine chinois into the casserole with the vegetables

Step 18

Using scissors, take off the string from the chicken then put the chicken into the sauce

Step 19

Bring back to the boil

Step 20

Shake in the butter

Step 21

Add chopped parsley and serve

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