Ingredients
- 8 free range chicken thighs
- 1 brown onion, diced
- 2 medium carrots, diced
- 2 sticks celery, diced
- 4 cloves garlic, sliced
- ½ bunch thyme finely chopped
- ½ tsp ground chilli
- 2 Tbsp extra virgin olive oil
- 2 sprigs rosemary
- 1 cup pitted green olives
- 1 cup pitted black olives
- 1 cup chicken stock
- 1 bunch snipped chives, to serve
Braised chicken with two olives
In most parts of the world olives are picked mechanically, threshed off the tree by the flailing arms of a giant harvester. But in Italy, the majority of olive tress grow on the sides of limestone hills where the land is too steep for the machines to operate, and as such they are picked by hand.
It’s a time-consuming and expensive process (and you wonder how they ended up broke?) but it does yield perfect, unbruised olives that are far superior by almost every measure. Green, black, brined or marinated…..I’ll savour them any which way they come. For now, it’s the charm of Italy in a single mouthful.
Method
Set a large frying pan over a low heat. Put the chicken thighs in, skin side down, and fry for 10 minutes, turning often until well-browned. Set aside.
Add the onion, carrots, celery, garlic, thyme, chilli and olive oil to the pan and sauté for 5 minutes, until just softened. Mix in the rosemary and olives. Arrange the chicken on top, then pour in the stock. Cook with the lid on for 1 hour over a very low heat, then place until a hot grill to brown the chicken skin. Scatter with chives, then serve.
Submitted byFast Ed
Tips and Tricks
Try making your own chicken stock to get more out of your chicken bones and carcasses. Its also a great way to make the most out of leftover vegies and herbs. Make a big batch and freeze in small portions for added convenience.
Celery stores best in your fridge with leaves and base trimed. Wrap in foil or a plastic bag and use within 7 days.
Avoid peeling carrots – a good scrubbing will get rid of any soil or residual dirt and reduce the amount of vegetable you waste.
