Chicken stew with green olives
The olives are the star ingredient in this dish.
- 125 ml olive oil
- 6 pickling onions or leeks, chopped
- 6 large garlic cloves, finely chopped
- big handful each of fresh thyme, parsley and sage, chopped
- 1 celery stick, chopped (optional)
- 1 jar green olives, pitted, half finely chopped
- 12 chicken pieces (thighs and drumsticks)
- salt and pepper
- 125 ml white wine
- 500 ml chicken stock
- 4 bay leaves
- butter and olive oil
- 6 pickling onions or shallots, peeled
- 250 g mushrooms, cut in half if they’re big
- zest of 1 lemon, grated
- handful of chopped parsley
- 1 garlic clove, crushed with salt
- TO SERVE
- baby potatoes or polenta
- sea salt flakes
1. Heat half the olive oil in a large saucepan and fry the onions or leeks, garlic, herbs, celery (if using) and chopped olives until soft. Remove from the saucepan.
2. Add more oil to the saucepan. Season the chicken with salt and pepper and fry until golden. Return the onion or leek mixture to the saucepan.
3. Turn down the heat, pour in the wine and stock, add the whole olives and bay leaves and simmer until the chicken is tender and the sauce is reduced and creamy.
4. Meanwhile heat a little butter and oil in a pan. Fry the onions or shallots and mushrooms until slightly brown. Add to the chicken halfway through the cooking and simmer until soft but not broken up.
5. Gremolata: Mix the ingredients and sprinkle over the stew.
6. To serve: Serve on slightly crushed baby potatoes or polenta, with a sprinkling of sea salt.