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That Chicken & Olive Thing

July 21, 2015


When we were asked to feature in The Cambridgeshire Cook Book, Pam had a great recipe in mind but didn't really have a name for it. As deadline day approached we still hadn't come up with a proper name so it became officially known as That Chicken & Olive Thing.


Comprising chicken, bacon, olives, garlic, white wine and halloumi - what's not to like?! It really is a fantastic meal. 


Here's the recipe for you to try at home. We'd love your feedback, so do let us know how you get on and send pictures so we can publish them here.


There are over 40 recipes in The Cambridgeshire Cook Book from top chefs like Cambridge-based Daniel Clifford, winner of 2 Michelin stars. You can get your own copy at any of our events of from our online shop.


That Chicken & Olive Thing


Serves 4-6 people

8 (approx 1kg) boneless & skinless chicken thigh fillets

12 (approx 300g) rashers smoked back bacon cut roughly into pieces

3 tablespoons OOO Company olive oil

1 tablespoon dried oregano

3 cloves garlic (crushed)

Black pepper

150ml white wine

1 large leek (sliced)

2 red peppers roughly chopped

1 yellow/orange pepper roughly chopped

1 pack (250g) OOO Company olives


Halloumi Croutons:

150g OOO Company halloumi cheese cubed

3 tablespoons OOO Company olive oil


Preheat oven to 200⁰C


In a deep ovenproof dish place chicken pieces, bacon, black pepper, garlic, oregano and OOO Company olive oil; mix well and place uncovered into the centre of the oven for 20 minutes.


Add wine, stir well and return to the oven for 10 more minutes.


Add leeks, peppers and olives, stir well and return to the oven for 20 more minutes.


Meanwhile make the halloumi croutons: heat the oil on a medium to high heat in a shallow pan. Add the diced halloumi and stir regularly (to avoid the cheese burning) until the halloumi is golden all over and add to the chicken for the last 5 minutes of the cooking time. 


Serve with rice. Our tip is to sautee chopped tomatoes, onions, and dried oregano in some OOO before adding rice and some chicken stock to make a lovely flavoured rice which complements the dish beautifully.

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