Serves 4 / Difficulty – Easy / Prep 20 minutes and 45 minutes cooking time
This is a one pot meal that is good on it’s own or add rice to make more substantial.
One knob of butter
2 tbsp olive oil
4 chicken thighs or legs, skin removed (before or after cooking)
Seasoned flour, to dust
2 pieces of crushed garlic
One sprig of rosemary
1 onion chopped
1 carrot, peeled and chopped
1 stick of celery, chopped
Half a glass of white wine
250ml decent chicken stock
200g tinned tomatoes, blended to a puree
3 tablespoons of chopped black or green olives
Salt and freshly ground black pepper
- Heat the butter and oil in a Dutch oven over a medium-high heat. Dust the chicken pieces in seasoned flour, then fry them until golden brown on all sides. Remove the chicken and set aside.
- Fry the onion, carrot and celery and garlic with a little more oil if necessary, for a few minutes until the onion becomes opaque.
- Pour in the wine and then simmer until reduced.
- Pour in the stock, olives, tomatoes and add the chicken back in. Bring to a simmer, cover, turn down the heat and cook gently for 45 minutes, until the meat is falling from the bone.
- Season to taste.