Chicken stew with green olives

6-8 servings Preparation: 20 mins, Cooking: 40 mins By Food24
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Ingredients (20)

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
4 bay leaves
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
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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.

4. Meanwhile
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.

5. Gremolata:
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.

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