Recipe Name: Chicken and Olive Braise
Book Name: Meat on the Menu
Tweaking details: Needs less olives and a more balanced approach to the seasoning
Review DH cooked this one evening and decided that 100g of olives looked like enough (although the recipe calls for 160g). The final outcome was still very 'olivey' and a bit on the salty side due to olvies and bacon. He used a mix of home-made green olvies and black olives so I wonder if the outcome would be different with larger green ones. I would suggest less olives and something else (not sure what - have to defrost and retaste) to give a more balanced outcome. Maybe some balsalmic vinegar?
or a touch of sugar - open to suggestions here!
Score 3/5
