CORPO Lafond Poitrines de poulet aux olives et gremolata
2-4 Portions
15 min Prepping
30 min Cooking
Recipe Easy


On sale
  • 2 tbsp. (30 ml) olive oil
  • 1 tbsp. (15 ml) red wine vinegar
  • 1 medium Spanish onion, minced
  • 2 cloves garlic, chopped
  • 796 ml can diced tomatoes
  • 1 tbsp. (15 ml) fresh thyme, chopped
  • 1 tbsp. (15 ml) sweet paprika
  • 2 cups (500 ml) red bell peppers, grilled, marinated, and cut into strips
  • 1 cup (250 ml) green olives
  • 2 tbsp. (30 ml) capers
  • Salt and pepper to taste


  • 1 clove garlic, minced
  • 4 tbsp. (60 ml) parsley, chopped
  • Zest and juice of one lemon
  • 4 tbsp. (60 ml) olive oil
  • Salt and pepper to taste


Click the steps to erase them.

  1. Heat half of olive oil in a non-stick skillet. Brown chicken breasts for about 4 minutes on each side and set aside. Deglaze skillet with red wine vinegar.
  2. Heat rest of oil in the same skillet and sweat onions for a few minutes. Add garlic and cook for 1 minute.
  3. Add tomatoes, thyme, paprika, marinated pepper, olives, and capers and stir gently with a wooden spoon. Add salt and pepper, then add chicken breasts and coat well with sauce.
  4. Cover and let simmer over low heat for about 15 minutes.
  5. Meanwhile, make gremolata in a small bowl.
  6. Serve chicken breasts topped with sauce and a dollop of gremolata.