OLIVE AND LEMON CHICKEN

Olive and Lemon Chicken image

I cut this from a magazine about 10 years ago and still make it frequently. People always love it and ask for the recipe. The honey is a very important step to finish it off.

Provided by Amanda in Adelaide

Categories Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

200 g black olives, pitted
2 tablespoons extra virgin olive oil
50 g chilled butter
4 chicken, maryland or 8 pieces chicken
1 cup chicken stock
1 cup water
2 lemons, cut into 3mm thick slices
2 teaspoons dried herbs
2 tablespoons chopped fresh parsley
2 tablespoons honey
fresh ground black pepper

Steps:

Chop 2/3 olives and set aside.
Heat oil and 1/2 butter in a wide pan and cook chicken until browned.
Add the stock and water.
Then add the chopped olives, lemon slices and mixed herbs.
Cover and simmer gently for 20 minutes or until chicken is cooked through.
Transfer chicken from pan and keep warm.
Add parsley and remaining whole olives to pan.
Bring to boil and boil sauce until reduced by half.
Cut the butter into small pieces and whisk into the sauce.
Stir in the honey and season to taste with pepper.
Pour sauce over chicken to serve.

Nutrition Facts : Calories 2249.3, Fat 161.6, SaturatedFat 47.9, Cholesterol 718.5, Sodium 1241.8, Carbohydrate 19.8, Fiber 4.2, Sugar 9.6, Protein 173.9