Festive «Olivier» with chicken recipe with photo step by step



chicken fillet — 200-250 grams
mayonnaise — 100 grams
potatoes — 3 tubers
carrot — 1 piece
pickled cucumbers — 100-150 grams
chicken eggs — 3 pieces
green peas — a small jar
dill, parsley — for decoration
onion — 1 piece
salt and pepper — to taste

The name suggests that olivier is a French salad. But it was invented in Moscow, but the cook was a Frenchman with the same name. Since then , almost two centuries have passed and the salad is finally wrapped

  • 100 grams of mayonnaise
  • 3 potato tubers
  • 1 piece carrot
  • 100-150 grams pickled cucumbers
  • 3 pieces of chicken eggs
  • a small jar of green peas
  • for decoration, dill, parsley
  • 1 piece onion
  • salt and pepper to taste
  • How to cook a Festive «Olivier» with chicken

    Olivier is a mandatory attribute of the New Year’s table, but on other holidays it will not be superfluous. There are not a small number of options: who puts several types of meat, who puts sausage, and who, in general, changes peas for beans! In our case, we will make a delicious and juicy Olivier with chicken.

    Step-by-step recipe


    Vegetables and eggs are washed and sent to cook unpeeled until fully cooked. It is better to take thighs from chicken — the meat is juicier in them, but there are fewer problems with the breast. Boil the chicken for about an hour, then let it cool in the broth. Therefore, it is best to prepare all the ingredients in the evening.


    For olivier, you should take normal pickles — pickled gherkins have too sharp a taste. Mode all the ingredients in small cubes, and the onion is even smaller. Add half of our mayonnaise and spices to them. Mix well.

    • Праздничное

    Now we take a round glass of 200-250 ml and slightly lubricate its inner walls with sunflower oil. We put olivier in it, slightly tamping it down. We turn the glass onto a plate and, tapping on the walls, take out the contents on the dish. You should get a beautiful cylinder, which is coated with mayonnaise on the outside. Decorate with slices of cucumber and green peas — one portion is ready. Repeat the procedure until the olivier runs out.

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