Ingredients 400 gr chicken escalope 250g chicken livers 10 green olives 2 cloves garlic chilli to taste 1 tbsp capers under salt 4 anchovies 2 tbsp olive oil 2tbsp water
1tbsp vinegar
Small glass white wine 300g garden peas frozen 2 shallots half beef stock cube
In a small saucepan, put the livers, olives, anchovies, capers, garlic, chilli and oil, add the water and white wine. Cover with lid and let simmer on a medium fire for 15- 20 mins. Then remove lid and let excess liquid evaporate until you have a thick paste. Remember to stir it to avoid sticking.
Flatten the escalope with tenderiser if necessary. Arrange the liver paste over the chicken escalope and roll up, folding length and width like a parcel.
Secure with tooth pick or cotton. In a shallow pan place 2 tbsp oil, the sliced shallots, the peas and the cube. Add ½ cup water and simmer on a medium fire for 15-20 mins until peas are cooked, turning occasionally. Taste for salt and make sure the cube is well dissolved and the peas are juicy but not watery. Serve hot with fresh black pepper