Braised Chicken with Olives
I watched Jamie Oliver cook this chicken dish on The Naked Chef. It’s originally a Ligurian recipe but because my neighborhood supermarket only had Spanish olives with pits, I ended up making my own version.
9 pieces of chicken
2 tbsps of flour
6 cloves of garlic, thinly sliced
1/2 cup of Spanish olives with pits
1/2 cup of white wine
3 plum tomatoes, chopped
5 sprigs of fresh rosemary
salt, pepper, olive oil
1. In a large bowl, combine flour with some salt and pepper. Coat chicken.
2. Over medium high heat using a Dutch oven, fry chicken pieces in hot olive oil until golden brown.
3. Add garlic, rosemary and the wine and let it come to a boil. Add olives and tomatoes.
4. Reduce heat to medium low and partly cover the pot. Simmer until chicken is tender and the broth is reduced to a rich sauce, about 40 minutes. Season with salt and pepper.
The Naked Chef Takes Off by Jamie Oliver