220 gm chicken breast with skin
2 gm crushed black pepper
4 gm salt
15 gm grated onion
3 gm mustard paste
30 ml olive oil
7 pieces black olive, stoned and chopped
20 gm butter
30 gm shallot grated
salt and black pepper to season
60 ml red wine
In a bowl, mix olive, grated onion, ginger, pepper and salt. Whip into a thick mixture.
Pour over chicken and allow it to stand for 1-2 hours. Grill.
For the sauce, heat the butter in a pan, add shallots and stir-fry for 1-2 minutes.
Add red wine and cook over slow heat until the wine is reduced to half.
Season with salt and pepper.