|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
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.
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.
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.