Saturday, June 30, 2012
Dijon marinated chicken and olives
Last week was marked with cooler weather and this worked well on one of the breezier, cooler nights.
2 tablespoons whole-grain dijon mustard
Juice of one lemon
1 tablespoon extra-virgin olive oil
2 garlic cloves
2 chicken breasts
1.5-2 cups green olives
1 pound cremini mushrooms, quartered
1 pound tomatoes (i had romas on hand for this one)
2 cups white wine
Preheat oven to 425 deg F.
Mix the first four in a bowl and marinate the chicken breasts for 15+ minutes.
Heat 2 tablespoons olive oil in a dutch oven on medium high until just smoking and sear the chicken breasts on both sides, about 2-3 minutes each side. Remove chicken to a plate, lower the heat to medium, and add the wine and cook the alcohol off - about 1-2 minutes. Add the remaining ingredients, stir, place the chicken breasts on top, cover with lid, and place in oven for about 10-15 minutes until mushrooms are just cooked. I like my mushrooms just barely cooked as the residual heat from the dutch oven will continue cooking the mushrooms after you take the pot out of the oven.
Spoon into a bowl with lots of sauce and serve with bread. We used toasted pita which made great spoons.