|125 ml||fresh chillies — 573|
|6||pickling onions or leeks, chopped|
|6||garlic — large cloves, finely chopped|
|big handful each of fresh thyme, parsley and sage, chopped|
|1||celery sticks — chopped (optional)|
|1||pitted green olives — halved and finely chopped|
|12||chicken — pieces|
|salt and freshly ground black pepper|
|125 ml||wine — white|
|500 ml||stock — chicken|
|butter — and olive oil|
|6||pickling onions or shallots, peeled|
|250 g||mushrooms — cut in half if big|
|lemon — zest only|
|fresh parsley — handful, chopped|
|1||garlic clove — crushed with salt|
|to serve — 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.
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.
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.