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Categories:Viewed: 25 - Published at: 4 years ago
Ingredients
- 4 chicken thighs, bone in and skin on
- 4 chicken breasts, bone in and skin on
- 1 onion, sliced
- 3 garlic cloves, minced (use up to 6 occording to taste)
- 1 teaspoon dried thyme
- 2 cups dry white wine
- 1 cup pitted green olives
- 1 bay leaf
- 1 tablespoon lemon juice
- 12 ounce butter
- salt and pepper
Method
- Heat a deep frying pan.
- Add the chicken pieces, skin side down, and cook over a medium heat for about 10 minutes or until browned.
- Turn and brown the other side, 5-8 minutes more.
- Transfer the chicken pieces to a plate and set aside.
- Drain the excess fat from the frying pan, leaving about 1 tbs.
- Add the sliced onion and 1/2 tsp salt and cook for about 5 minutes or until just soft.
- Add garlic to taste and the thyme and for for a further minute.
- Add the wine and stir, scraping up any sediment that clings to the pan.
- Bring to the boil and boil for 1 minute.
- Stir in the olives.
- Return the chicken pieces to the pan.
- Add the bay leaf and season with salt and pepper.
- Lower the heat, cover and simmer until the chicken is cooked through, about 20-30 minutes.
- Transfer the chicken pieces to a warmed plate.
- Stir the lemon juice into the sauce.
- Whisk in the butter to thicken the sauce slightly.
- Spoon the sauce over the chicken and serve.
