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Poulet aux olives
- Annie Mae Herring
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Serves 4
Easy
Prep: 15 mins
Cook: 1 hr
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There is something deeply comforting about chicken cooked slowly with garlic, thyme and wine until the kitchen smells like the south of France
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Try Annie Mae Herring's poulet aux olives, then check out our coq au vin, chicken chasseur, chicken normandy and more exciting chicken dinner recipes.
Here, tomatoes slump into the pan while green olives lend their salty brightness to the juices. It is simple, generous cooking that asks very little of you yet delivers deeply layered flavour. Serve it with crusty bread for mopping up every drop.
Poulet aux olives recipe
Ingredients
Nutrition
-
8 chicken thighs
-
2 tbsp olive oil
-
1 large onion
finely sliced
-
6 garlic cloves
lightly crushed
-
200ml dry white wine
-
400g ripe tomatoes
chopped (or good-quality tinned tomatoes)
-
150g pitted green olives
-
4-5 thyme sprigs
-
2 bay leaves
-
300ml chicken stock
-
1 lemon
zested and juiced
-
small handful of parsley or tarragon
finely chopped
-
crusty bread
to serve
Nutrition: per serving
- kcal423
- fat26g
- saturates6g
- carbs9g
- sugars7g
- fibre4g
- protein27g
- salt2.1g
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Method
-
step 1
Season the chicken well with salt and pepper. Heat the oil in a large, deep frying pan or flameproof casserole over a medium heat and cook the chicken, skin-side down, for 8-10 mins until deeply golden and the fat has rendered. Turn over and cook for a further 3 mins, then remove to a plate.
-
step 2
Reduce the heat slightly and cook the onion in the same pan with a pinch of salt for 8-10 mins until soft and translucent. Stir in the garlic and cook for 1 min.
-
step 3
Pour in the wine and let it bubble for 2-3 mins, scraping up any sticky bits from the bottom of the pan. Add the tomatoes, olives, thyme, bay and stock. Stir, then return the chicken to the pan, skin-side up, nestling it into the sauce. Finally, add the lemon zest and juice.
-
step 4
Cover loosely with a lid and simmer gently for 30 mins until the chicken is tender and the sauce has reduced slightly. Remove the lid for the final 10 mins if you’d like the sauce a little thicker.
-
step 5
Taste for seasoning, then scatter over the parsley or tarragon and serve straight from the pan with plenty of crusty bread.
Best French-style recipes
Authors
Annie Mae Herring
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