When I competed as a fitness competitor I used to eat a lot of chicken. I would eat it every day, often more than once a day. I practically had feathers. cluck.
These days I (thankfully) eat it far less. However the advantage of having eaten so much is that I have a fairly formidable stash of easy chicken recipes. One of my personal favourites is chicken baked with sage and green olives. Easy for a week night dinner served with a simple green salad but special enough to be served with risotto and fresh local mushrooms for company. The best part? No fitness competitions required.
Chicken with Sage and Olives
- 3 chicken breasts with the skin on (bone in or out)
- 3 tbsp olive oil
- 1/4 cup mixed green olives such as cerignola or nocellara
- 3 sprigs of fresh sage (approximately 8 medium size leaves), chopped (leave some whole)
- 3 cloves of garlic, finely chopped
- salt and pepper
- 1/4 cup chicken stock
- Juice of 1/2 a lemon
- Optional: 1/4 Dry white wine in place of chicken stock and lemon
- Cut each chicken breast in half. Place in bowl, drizzle with olive oil and sprinkle with half of the sage, and salt and pepper. Toss.
- Preheat oven to 350 degrees.
- Heat oil in a large oven proof casserole dish.
- Sear chicken in dish on top of the stove. Ensure that some of the garlic and sage gets cooked too.
- When chicken is seared on all sides, turn off heat. Pour stock and lemon (or wine) into dish, scraping the drippings off the bottom of the pan.
- Add olives and remaining sage.
- Cover and place in oven for 30 minutes.
- After 30 minutes, remove the lid. If there is no remaining liquid at the bottom of the dish add a bit more stock or wine. Continue to cook another 15 minutes.