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Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: achookwoman on April 27, 2010, 09:35:03 am

Title: Chicken and Olive Braise. from Meat on the Menu
Post by: achookwoman on April 27, 2010, 09:35:03 am

Chicken and Olive Braise   Page 123
Book....Meat on the Menu

Cooked 1/2 recipe.
Small adjustments made

replaced white wine with Balsamic vin. used 15 mls
Left cap out until all ingredients were added.

End result... flavor 5/5
                  texture...a bit over cooked,  so next time check at 12 mins.

Would certainly make again.

Title: Re: Chicken and Olive Braise. from Meat on the Menu
Post by: trudy on April 27, 2010, 09:53:02 am

Great to know Chookie. 

Thanks

Trudy

Title: Re: Chicken and Olive Braise. from Meat on the Menu
Post by: quirkycooking on April 27, 2010, 12:23:34 pm

I made this tonight too - Did full recipe, substituted apple juice with a dash of white wine vinegar for white wine - we loved it!  Delicious!!!  Served it with roasted potatoes - yum!  Was a little bit too juicy, so mopped up the juice with bread.  Will definitely make it again.  (10 yr old said it was the best dinner he'd had in a month!)  :D

Title: Re: Chicken and Olive Braise. from Meat on the Menu
Post by: judydawn on April 27, 2010, 04:21:32 pm

I don't like olives (and nothing anyone can say will make me want to try them even though you have been successful in getting me to try other things I never used to like  :D :D) so will it make much difference if I left them out, seems an awful lot of olives.  Maybe I would need to replace them with something else like celery, beans or broccoli.

Title: Re: Chicken and Olive Braise. from Meat on the Menu
Post by: quirkycooking on April 28, 2010, 12:44:16 am

Hmmm... I think broccoli would be nice - but you'd have to just put it in towards the end, or it would turn to mush.

Title: Re: Chicken and Olive Braise. from Meat on the Menu
Post by: achookwoman on April 28, 2010, 01:49:39 am

Mushrooms would be nice,  put them in at the end.   The olives give a salty taste ,  so a little stock flavoring might be a good substitute .  The balsamic vin.  I used,  also added a nice touch.  JD I  hope this helps.

Title: Re: Chicken and Olive Braise. from Meat on the Menu
Post by: judydawn on April 28, 2010, 02:07:39 am

Thanks Jo & Chookie - I like the way you have started testing the book from the back page :D :D

Title: Re: Chicken and Olive Braise. from Meat on the Menu
Post by: achookwoman on April 28, 2010, 10:45:23 am

Jd,  left handers always do this.   ;D ;D ;D

Title: Re: Chicken and Olive Braise. from Meat on the Menu
Post by: quirkycooking on April 28, 2010, 01:31:22 pm

Ha ha!  I was just picking one I had the ingredients for!

Title: Re: Chicken and Olive Braise. from Meat on the Menu
Post by: cecilia on February 10, 2014, 06:27:44 am

You have all convinced me to try this for dinner tonight.  Thanks.