Chicken with olives recipe
A Mediterranean one-tray wonder.
Ingredients
1 large chicken
olive oil
salt
200ml of white wine
6 chopped, ripe tomatoes
2 chopped garlic cloves
2 sprigs of thyme
6 sage leaves
1 tbsp of marjoram
60g of pitted black olives
8 torn basil leaves
the juice of a lemon before serving
Method
Cut a large chicken into pieces, leaving them on the bone and with skin on. Alternatively, use thighs and drumsticks.
Heat 4 tbsp of olive oil in a braising pan. Salt the chicken pieces on the skin side and fry on a moderate heat, turning after 7-8 mins. Fry both sides until golden brown. Remove the chicken pieces and put them aside in a warm bowl. Add about 200ml of white wine to the pan and turn the heat to high until it all evaporates. Add 6 chopped, ripe tomatoes, 2 chopped garlic cloves, 2 sprigs of thyme, 6 sage leaves and 1 tbsp of marjoram. Stir well. Once it is bubbling, add the chicken pieces and lower heat to a simmer.
Cook for 30 min, turning the chicken occasionally. Add 60g of pitted black olives and 8 torn basil leaves.
Cook for a further 5 min and add the juice of a lemon before serving.
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