Chicken Olivier: classic recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Does anyone still want to cook salads after the New Year holidays? If so, then only something new, unusual. Olivier with chicken is just very original: instead of the traditional boiled sausage used by most housewives, tender chicken fillet (or the pulp of other parts of this bird) and other ingredients in various variations are used. And I must say, it turns out much tastier and he althier!

A bit of history

Of course, the modern classic recipe for chicken olivier is quite far from the classics of the 19th century, which included hazel grouse, pickles, and truffles (if you are interested, you can search the Web, but this is not about it now). Gradually, over the years, in this dish, pickles were modified into pickled or pickled cucumbers (or even fresh ones). And the place of olives was taken by canned green peas. The hazel grouse in a magical culinary way turned into a "blue bird". But Olivier salad with chicken in a simplified way,so to speak, almost any hostess, even those who are not very experienced in culinary delights, can reproduce its form in their kitchen. With this substitution, the taste of the dish even wins. And if you use fresh cucumbers instead of s alted ones, then chicken olivier in this interpretation acquires almost a summer taste! Well, are you ready to complete the tasks?

Basic chicken olivier recipe

Preparing the dish is quite simple: we take the same ingredients as for the usual Olivier, only the meat component is chicken fillet. So, let's take: 6 medium potatoes, 4 eggs, a half-liter jar of green peas in the form of canned food, 2-3 pickles, 250 grams of chicken fillet. Well, mayonnaise, of course, we need for salad dressing. Olivier with chicken butter can not be watered.

How to cook

1. Classic chicken olivier prepared as follows. We lower the chicken fillet into cool water, after washing it (it is best to cook until it boils, then boil for about three minutes, and drain the so-called “first broth” by collecting new water). Add a little s alt and cook until tender (about half an hour). We take out and cool. Then cut into medium sized cubes.
2. Boil the potatoes in their uniforms (those who do not like to clean "clothes" can be advised to immediately clean them and then boil them).
3. Hard-boil eggs (fill them with cold water so that the shell can be easily removed later). Let the ingredients cool and peel the roots and eggs.
4. Cut potatoes, eggs, pickles into medium cubes.
5. Scanned peas, drain the marinade, throwing it into a colander.
6. Combine all the prepared ingredients in a suitable container. Season with mayonnaise (it is better to take not too greasy), add some s alt and mix. It is better to add the sauce gradually so as not to overdo it, but at the same time make sure that the dish does not turn out too dry. Olivier salad with chicken is almost ready. You should let it brew a little and soak at the bottom of the refrigerator. And it is better to serve it on the table in a voluminous salad bowl, decorating with sprigs of greens. Or arrange Olivier in portioned cups - whichever is more convenient for you.

Chicken olivier with aioli sauce

The salad is prepared from the same set of products as the traditional Olivier (see the previous recipe). But the aioli sauce nicely corrects and sets off the taste. So, we take: chicken fillet, a jar of peas, eggs, fresh cucumbers (another change!), potatoes, you can also add carrots. To prepare the dressing: olive oil, garlic, juice of half a lemon, ground pepper and s alt.

Cooking easy

1. Cut a couple of fresh cucumbers into cubes. Boiled chicken fillet - in the same way.
2. Boil vegetables and cut into cubes.
3. Open a jar of peas and throw it into a colander.
4. Preparing the sauce. To do this, add s alt, garlic and pepper to the yolk. And all this is whipped in a blender (or mixer). Gradually pour in the olive oil there, continue to whisk in a homogeneous mass, the juice of half a lemon. Saucewill brighten and thicken. Add a pinch of s alt if necessary.
5. Then, mix all the previously prepared ingredients in a large container and season them with aioli sauce. We give the product of our creativity to stand a little at the bottom of the refrigerator, so that it is properly soaked. Then we take it out and put it in a festive salad bowl (or in portioned bowls). Decorate with fresh herbs, grated yolk. You can also use cheese, after rubbing it on a grater. Well, that's all - you can serve it on the table!

With chicken and beef tongue

This combination of boiled offal and chicken will give this variation a particularly refined taste. This dish deserves to take center stage on any holiday table. So, let's take: 5 eggs, a pound of chicken fillet and the same amount of tongue, 2 carrots, 2 onions, 3 potatoes, a few pickled or pickled cucumbers, spices and s alt, greens for subsequent decoration. For the dressing sauce, we use olive oil, a couple of eggs and wine (or apple) vinegar.

How to cook

1. Boil the tongue with spices. In a separate pan, boil the chicken fillet. At the end of the processes, take out the meat and let it cool.
2. Peel the tongue and cut into cubes. Chicken breasts (fillets) cut in the same way.
3. Hard boil eggs. We cool. Clean and cut.
4. Cut pickled cucumbers into cubes.
5. Boil vegetables, cool and cut.
6. Preparing the sauce. To do this, beat the yolks, mixing with oil and vinegar in a blender.
7. Allcombine the previously prepared ingredients in a large bowl (if available, you can add capers to the set).
8. Sprinkle chicken and tongue olivier with homemade sauce and mix thoroughly.
9. We use greens to decorate the salad just before serving.

Olivier with corn and chicken

As you might guess, we are replacing peas, which everyone has already become fed up with, with canned sweet corn. This will give the dish a completely unique and original taste. Ingredients: chicken fillet - 500 grams, pickles in the amount of three pieces, a can of canned corn, three potatoes, three eggs, mayonnaise for dressing, s alt and pepper. Greens as decorations.

Cooking

1. Boil the breast or fillet and cool. If there is a skin, we remove it, we need clean meat. Then cut the fillet into medium-sized cubes.
2. Hard boil eggs. Cool and clean. Cut into cubes.
3. Boil potatoes, peel and cut.
4. Cucumbers too.
5. Open a jar of corn and put it in a colander. When the liquid drains, mix all the above prepared ingredients in a salad bowl.
6. Fill the whole thing with mayonnaise and mix. Let the salad stand to soak. Decorate and serve. It turned out very tasty!