Subscribe Today

This One is About the Sauce! Casserole Chicken with Onions and Olives

November 9, 2012 by Joan Nova in Finishing Touches, Poultry, Recipe Development, Sauce, Techniques | 3 Comments

I started out to make a chicken dish that one of my aunt’s made when I was a child. I sort of recalled it was alternating layers of chicken and onions cooked in vinegar. I didn’t quite achieve the goal, but I stumbled on a killer sauce.

I’m not a saucy kind of gal.  You’d be hard put to find the words buerre blanc, bernaise or bordelaise anywhere on this blog. However, in many FOODalogue posts where a protein is stewed, braised or otherwise cooked with vegetables and liquid, you’ll find that I often blend them together to create a sauce.

Liquefying the vegetables with the cooking liquid (and, yes, the fat) creates a somewhat viscous and intensely-flavored sauce.

So while this started as a chicken recipe that goes somewhat like this …

cook chicken parts (I used boneless thighs) with sliced sweet onion, olives, dry seasonings, olive oil and some vinegar (I used white balsamic glaze) in 325 degree oven for about an hour, it was more about the final serving.

Once I made “the sauce” by blending the onions with liquid, I cooked whole wheat Israeli couscous in that sauce (instead of broth or water). That was pretty rich … and pretty delicious!

I encourage you to think about blending vegetables to create a pure sauce (without the addition of flour and butter). I promise you … it’s not baby food! :)

•        •      •

NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!


RSS Feed Facebook

  1. Great technique. I love sauces and strong, intense flavors, so this is perfect for me. Thanks again!
    Flavors of the Sun recently posted..Cookbooks and a Long-Overdue SoupMy Profile

  2. Simone says:

    While you won’t find many of the fancy sauces on my blog either ( although I have made hollandaise a few times just to learn the technique) I do like a good sauce with meat or fish… This sounds pretty delicious and looks good too!
    Simone recently posted..Couscous salad with halloumi and appleMy Profile

  3. Chicken with onions and olives are marvelous and I really love your ingenuity throwing Israeli couscous into the mix!

    chow! Devaki @ weavethousandflavors
    Devaki @ weavethousandflavors recently posted..Simply Apple Tea CakeMy Profile

Trackbacks / Pingbacks

show trackbacks

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.

CommentLuv badge

Follow Me on Pinterest