Chicken Salad with Arugula & Kalamata Olives

You can enjoy the chicken with some ciabatta bread and a glass of Pinot Noir or make a delicious salad with arugula leaves, a little more vinegar, a splash of olive oil and served it with a glass of white wine. VIDEO INSTRUCTIONS:

Please find the full recipe below!

Ingredients

• 1 kilogram boneless skinless chicken thigh fillets
• 150 grams kalamata olives
• 1 onion
• 1 tablespoon rosemary fresh, chopped
• 1 tablespoon thyme fresh, chopped
• 2.5 teaspoons garlic finely chopped
• 4 anchovy fillets chopped
• 2.5 tablespoons extra virgin olive oil
• 160 millilitres red wine vinegar
• 160 millilitres white wine
• ground pepper
• sea salt flakes
• 1-2 bunch arugula leaves

Instructions

• Trim the thigh fillets of excess fat and slice into 3 cm (1.5 inch) strips.
• Remove the pits from the olives.
• Heat the olive oil in a large heavy based fry pan over high heat.
• Add the chicken, season with salt & pepper and sauté for 1-2 minutes.
• Add the onion, anchovies, garlic and herbs.
• Sauté for a further 2 minutes tossing or stirring occasionally.
• Add the olives and sauté a further 2-3 minutes.
• Add white wine to deglaze pan.
• Reduce heat, cover and allow to simmer for 4-5 minutes.
• Return heat to high.
• Add vinegar and stir to combine.
• Taste for seasoning and serve immediately with some ciabatta bread, some steamed or grilled vegetables, and a nice pinot noir.
• As a lunch alternative you can serve it as a salad, as photographed. To do so:
• Allow chicken to cool slightly and toss entire contents of pan with the arugula leaves.
• Dress with a little more olive oil and red wine vinegar and enjoy with a slightly chilled pinot noir or a solid chardonnay.