Chicken with Spanish Olives (Pollo Con Salsa De Aceitunas Españolas)
Bring the taste of Spain to your dinner table with this one-pan wonder by Tapas Revolution chef Omar Allibhoy. It's simple to make and filled with the flavours of garlic, rosemary and plump, juicy olives. Serve with a big chunk of bread to mop up the sauce.
Braised chicken with Spanish Olives – a classic.
|8||free-range chicken thighs|
|50ml||Spanish Olive Oil|
|1||Spanish onion, thinly sliced|
|6-8||garlic cloves, thinly sliced|
|2||sprigs of fresh rosemary|
|1||glass of white wine|
|200ml||water or chicken stock, if you have it|
|150g||pitted green and purple olives|
|salt and freshly ground pepper|
Season the chicken thighs with salt and pepper. Place in a large heavy-based pan over a high head and add the olive oil. Brown the chicken thighs all over, placing them skin-side down first as they will release a bit of fat, which will turn the chicken a lovely golden brown. Remove from the pan and set aside.
Reduce the heat to medium. Add the garlic and onion and fry until it starts to colour. Now sprinkle over the flour and cook for 1 minute., stirring all the time. Add the rosemary sprigs and then quickly flambé by setting light to the pan with a lighter or some long matches. Add the wine and stir into the flour until there are no lumps. Return the chicken thighs to the pan and simmer for a couple of minutes until the wine has reduced by half and some of the alcohol has evaporated.
Stir in the water or stock, add the olives and some black pepper, cover and simmer for about 20 minutes, until the chicken is tender and you have a juicy and rich sauce. Taste for seasoning – buen provecho!