CHICKEN AND OLIVES
PREP + COOK TIME HOUR MINUTES
SERVES
medium (g) fennel bulbs
trimmed chopped coarsely
g dutch cream potatoes peeled
cut into chunks
(g) green olives
⅓ cup (ml) extra virgin olive oil
⅓ cup (ml) lemon juice
chicken marylands or chicken
thigh cutlets
tablespoons flatleaf parsley leaves
steamed green beans or baby leaf
salad to serve
PreheatoventoCCfan
Placefennel potato olives oil
and juiceinabowltosstocoatthe
vegetables Seasonwithseasaltand
freshlygroundblackpepper Transfer
thevegetablestoaroastingpan
Addthechickentothebowland
rubtheseasonedoilintotheskin
Putthechickenpiecesontopofthe
vegetablesandthencoverwithfoil
Roastchickenforminutes
Removethefoilandroastfora
furtherminutesoruntilthe
chickenisgoldenbrownand
cooked through
Sprinklewiththeparsleyleaves
andservewithsteamedgreenbeans
orbabyleafsalad
ABOUT OLIVE OIL
Buy olive oilinusablequantities
Onceopened itshouldbeconsumed
withinfourtosixweeks Storeoil
inacoolcupboardawayfromlight
preferablyinadarkbottle toprevent
oxidation Buyextravirginolive
oilthatisgrownandpressedin
Australia asouroliveoilindustry
issubjecttoa morestringent
codeofpracticecomparedwith
overseasimports Shallowfryinginextravirginolive
oilcanaddadeliciousflavourtosome
recipes buttherehasbeenalotof
misinformationaboutcookingwith
it Muchoftheconfusionsurrounds
thetemperatureatwhichtheoilstarts
tosmoke The“smokepoint”of
highqualityextravirginoliveoilis
relativelyhighatC wellabove
therecommendedtemperatureof
Cforshallowfrying soitis
absolutelyfinetocookwith When
fryingwithanyoil it’scrucialto
monitorthetemperatureifthepan
getstoohot turnitdown WHAT DO
THE LABELS
MEAN
EXTRA VIRGIN OLIVE
OIL The natural juice
extracted from the whole
olive contains and retains
significant health benefits.
Australian EVOO is
produced without
chemicals and solvents.
OLIVE OIL contains a
blend of refined olive oil
and a small amount of
extra virgin. Refined olive
oil is produced by treating
poor-quality oil with
chemicals and high
temperatures, with fewer
health benefits.
LIGHT OR EXTRA
LIGHT OLIVE OIL is a
blend of inferior-quality
refined olive oil. The oil is
not reduced fat, but is
simply lighter in flavour
and colour.TEST
KITCHEN
NOTES
Cooking chicken on the
bone will always yield
more moist flesh and
better flavour.
Thigh fillets can be used
but reduce the cooking
time and there’s no need
to cover with foil.AWW FOOD • ISSUE FIFTY THREE