Chicken with green olives

Recipe from: 9/1/2003 12:00:00 AM

Ingredients 15
Servings 6
Time

Ingredients

  • 30
    ml
    olive oil
  • 30
    ml
    butter
  • 1.50
    kg
    chicken, cut into portions
  • 45
    ml
    plain flour
  • 500
    g
    baby potatoes, scrubbed or peeled
  • 2
    cloves garlic, crushed
  • 4
    fresh bay leaves
  • 250
    ml
    large green olives, chopped
  • 1
    lemon, strips of zest
  • salt and freshly ground black pepper to taste
  • 60
    ml
    dry white wine
  • 30
    ml
    extra-virgin olive oil
  • 15
    ml
    marjoram
  • 15
    ml
    parsley
  • 250
    ml
    cherry tomatoes
 

Method

 
In a large saucepan, heat olive oil and butter.
Coat chicken pieces with flour and place in the pan.
Cook on both sides until browned, then transfer to a place.
Add new potatoes, garlic, bay leaves, olives and lemon zest.
Add extra olive oil if necessary and cook for 2 to 3 minutes.
Return chicken to the pan and season with salt and freshly ground black pepper.
Pour in the wine and add marjoram and parsley.
Bring to the boil and simmer gently for about 45 minutes, or until chicken is cooked.
Add cherry tomatoes and heat through.
Serve over couscous.
 

Read more on: poultry  |  sauté
 

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