Like, did Olivier again on New Year's Eve? How much can you say, you want something new, unusual. And our Olivier is a new, original one - instead of a traditional salad with sausage, a little resembling the original recipe, we will cook a Chicken Olivier. It will turn out much tastier and more useful!
Of course, this dish is also far from the classic recipe of the end of the nineteenth century, which included grouse, olives, pickles, capers and truffles. Now and not everyone knows what the tricky names of ingredients mean.
Gradually pickles (pickled vegetables) were transformed into pickles, instead of olives appeared green peas, and hazel grouses turned into chicken. But the recipe in a simplified form can be reproduced by each culinary specialist, and certainly, Chicken Olivier is much more refined than a cooked sausage.
Instead of chicken, you can take boiled beef, while the taste of Olivier will benefit. But, if you want to serve a light salad to the New Year's table - take chicken fillet, and instead of pickled cucumbers - fresh. Olivier in this configuration acquires a fresh, almost summer taste.
Ingredients for Chicken Olivier
- 5 potatoes;
- 3-4 carrots;
- 2-3 eggs;
- a can of canned green peas;
- 1-2 salted or fresh cucumbers;
- 1 chicken fillet or 2 thighs;
- 3-4 tbsp. l mayonnaise;
- salt to taste.
In some recipes, Olivier contains an apple and onions, but these are variations on the subject.
Chicken Cooking Method
Rinse the chicken fillet or hips, dip in cold water, boil until boiling, boil for 2-3 minutes, then pour the first water and type in a new one. Salt and boil until cooked - 25-30 minutes.
Potatoes and carrots otvarim in his uniform. Eggs boil hard boiled. Fill with cold water to remove peel and shell more easily. Peel vegetables and eggs.
We'll get the chicken out of the broth and divide it into our hands.
Dice the potatoes, carrots, eggs and pickled cucumber. With peas we will salt water.
Combine all the ingredients in a bowl, season with mayonnaise, season with salt and mix.
Chicken salad is ready. You can serve it in a festive salad bowl, decorated with parsley sprigs, but it will be even more beautiful if you lay the salad in portioned transparent ice-cream bowls. Enjoy your meal!
