A a couple of weeks ago I felt inspired to do something simple but decadent based on a recipe I peeped online. Now, their version of this recipe had mushrooms but my mum doesn't like mushrooms so I substituted with olives and capers.
This meal isn't light in calories so I used non dairy cream which has less fat. Having said that, it was nice and creamy and there's a bit of sweetness from the sun dried tomatoes, a bit of tang from the capers and some earthiness from the olives.
For sides, because I used chicken thighs and drumsticks, I thought mash or rice is a better option but if you use boneless breasts then this is a great sauce to have with pasta. I served mine with mash potatoes and some savoy cabbage because veg is good for you lol.
8 pieces chicken (you can use whatever pieces, I used drumstick and thighs)
200 grams Sun-dried tomatoes
100 grams pitted black olives
2 tablespoons capers
200 grams Parmesan
200 ml cooking cream
1.5 pints chicken stock
Freshly ground black pepper
Salt to taste
Start by trimming the fat off the chicken. (While its tasty, its not exactly healthy) You may also choose to take the skin off (but that's going a bit far lol)
Place your Parmesan, about a small pinch of salt and 2 tablespoons of black pepper into a bowl and add the chicken to this. Dredge the chicken all over and make sure its all coated in the mix. Next, line the chicken into a baking dish (make sure they don't overlap), under a hot grill about 200 °C, skin side up for about 5 to 10 minutes to get the skin crispy and brown then turn it for another 5 to 10 minutes.
Once the chicken is brown, take it off the grill and drain the excess fat but leave the chicken in the baking dish. Then, add your olives, capers, sun dried tomatoes, cream and stock and gently mix it up well.
Put this into the oven at 180 °C and take it out after 30 minutes. And done! As simple as that. I served mine with smashed new potatoes with chives but I think some aromatic basmati rice works just as well.