Chicken with green olives

True Love
6 servings
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Poultry

By Food24 November 03 2009
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Ingredients (15)

30.00 ml fresh chillies — 573
30.00 ml butter
1.50 kg chicken — cut into portions
45.00 ml flour — plain
500.00 g baby potatoes — peeled
2.00 garlic — cloves, crushed
4.00 bay leaves — fresh
250.00 ml olives — green, chopped
1.00 lemon — zest only
0.00 salt and freshly ground black pepper — to taste
60.00 ml wine — dry white
30.00 ml olive oil — extra virgin
15.00 ml fresh marjoram
15.00 ml fresh parsley
250.00 ml cherry tomatoes
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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.



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