Rolande's Mustard Chicken with Olives
Linda cooks her mother Rolande's mustard chicken with olives. It's a recipe that comes straight from Roberval, Lac-Saint-Jean. If you're looking for comfort food, this is IT! Just a quick note that it isn't possible to order this without olives; it's part of the sauce.
While we could simply sell you the chicken packet and sauce and leave you to choose the sides, we choose to sell you a full meal as if you'd be eating in our company. Our sides are conserved using a vacuum seal method, so you can mostly cook them in the same fashion as below unless you wish to give yourself more trouble and grill veggies, which is fine too.
"Prêt-à-manger" or ready-to-eat foods are easy-peasy-lemon-squeezy to cook...we promise!
In fact, there's very little cooking involved...We use cooking by vacuum, which means we cook a big batch of food and stuff it in a bag that gets vacuum sealed. We then freeze the food and label it. We put NO PRESERVATIVES, NO ADDITIVES or ANY SHENANIGANS OF THE SUCH. There's literally nothing in there other than the said food. Not to scare you, but food preserved this way is MAPAQ (governmental food regulations) approved to be kept for three to six months time without a problem in the freezer...disclaimer, we said FREEZER, not the refrigerator. If left in the refrigerator, it has a lifespan of whatever other leftovers you'd leave in the refrigerator.
Follow these simple steps:
*Do not open the bag just yet!
1. Boil water on stovetop.
2. Put bag directly from freezer into boiling water.
3. Patiently wait 8-20mins (or until hot enough). Follow packet instructions.
3. Cut open bag with scissors or knife, serve and eat :)
Practical tip: use tongs to get the bag out of the boiling water to avoid a few swear words...and don't forget the steam that can also be painful when you cut open the bag for serving.