Unlikely Combination: Olives and Raisins…

It has been a LONG while since I posted about my cooking adventures, but I’m back and ready to share. I have had numerous delicious meals during my hiatus, and have learned a few new things, too!

So, I found a recipe for a chicken paillard with an olive-raisin sauce. I’m not going to lie, I like olives and raisins, separately, but I never thought to put them together.

First, let me back up, some of you may be wondering what in the world a paillard is…well, let me tell you. It is a French technique in which the protein, chicken, in this case, is pounded for quick, even cooking.

The olives I used were Castelvetrano olives and I used golden raisins. This recipe also called for the chicken to top roasted potatoes and fennel.

I roasted the root vegetables in the oven with olive oil and salt and pepper. Then, I pan seared the chicken, seasoned with salt and pepper, of course (in a hot pan to sear the outside) and turned the heat down to make sure the chicken was cooked thoroughly. I removed the chicken from the pan to let it rest and used the same pan to make my sauce.

Into my pan, I added the roughly chopped olives (which had to be pitted first) and 2 cloves of garlic. I added the white bottoms of some chopped scallions and some crushed red pepper flakes for a bit of spice. Once the garlic and onions became fragrant, I added the raisins some verjus blanc (which is a tart juice made from unripened grapes, you could substitute white wine vinegar) and some water to deglaze the pan. I then served the sauce over the chicken and root vegetables.

It was delicious!

Capture

#singlegirlsupper #delicious #newtechniques #newcombinations

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