Chicken With Black Olives in Tomato & White wine

今日の夕食はわたしが担当。チキンの黒オリーブと白ワインとトマト煮を作りました。ミルポワを炒めたところに白ワインを加え、チキンストック(今日はお水とチキンコンソメキューブ1つ)、缶詰のトマトを加えて沸騰させ、チキンのモモ肉に塩胡椒をした小麦粉をつけて外側だけ焼いたものと黒オリーブの微塵切りと月桂樹の葉を加え、20分ほど煮ます。オリーブは塩分と旨味を加えてくれますが、思っているほどオリーブの味はしません。人参と玉ねぎ入りのピラフとブロッコリーと。

I was in charge of tonight’s dinner and I cooked Chicken Thigh with Black Olives in Tomato and White Wine. I first sautéed garlic, onion, celery and carrot (all finely chopped), then added white wine, water, a soup stock cube, tinned tomatoes, chopped cured black olives and bay leaves. I covered chicken thighs with seasoned flour and browned both sides, added them into the sauce and cooked it all slowly for about 20 minutes. Olives add deep flavour and some saltiness but you don’t taste olives as much as you imagine. I served it with pilaf with onion and carrot and also broccoli.

自分のキッチンでも失敗はありますが、人のキッチンだと失敗率が高くなります。作る量が違うのもありますが、多分お鍋が違うので(うちではストウブ、ここでは深いフライパン)あっという間に煮詰まってしまい、いつもより少し塩辛くなってしまい慌てましたが、ご飯と食べると大丈夫でした。

I make mistakes in my own kitchen but I tend to make more mistakes in someone else’s kitchen. I need to make much more quantity than I usually do for just two of us, which is sometimes hard to adjust to, and the pot wasn’t what I’m used to. The sauce evaporated much more quickly than at home and the sauce became more salty than usual, but it wasn’t too salty when eaten with rice.

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