Ingredient!
1 pound chicken fillet, skinless, boneless
1 cup sliced ​​black olives
1 cup finely chopped sun-dried tomatoes in olive oil
1 teaspoon dried thyme
2 egg yolks
1 cup of olive oil
2 teaspoons finely chopped garlic
1 teaspoon lemon juice, or to taste
1 pinch of salt, or to taste
Preparation!
Place chicken fillets in a pan with enough water to cover them. Bring to the boil, cover and simmer for about 20 minutes or until cooked. Drain and set aside to cool.
While the chicken is poaching, beat the egg yolks and garlic until it is lightly colored. Beat the olive oil in a thin stream until it is completely absorbed. Taste with lemon juice and salt to taste. This is the onion sauce.
Chop the chicken into small pieces and cut it into a salad bowl. Throw with the olives, sun-dried tomatoes and thyme. Stir in 3/4 cup aioli until everything is evenly covered. Taste and adjust herbs if desired. Cool, or serve immediately. Make a satisfied, groaning sound while you eat it.