Author Notes
This is one of my favourite fast food recipes from a wonderful English cook, Nigel Slater. It perfectly combines the citrus tang of the oranges with the sticky browned skin of the chicken and the sharp contrast of the olives. Truly a taste of the Mediterranean —Glistener
Ingredients
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2 tablespoons
olive oil
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2 ounces
butter
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2
chicken legs
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8 ounces
chicken stock
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1 teaspoon
dried thyme leaves
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12
black olives
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1
orange cut into thin slices
-
1 tablespoon
chopped parsley
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Pinch
salt
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Pinch
ground black pepper
Directions
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Heat oil and 1oz (25g) butter in a sauté pan
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Brown the chicken on both sides and then add the chicken stock
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Stir in the thyme, olives and orange slices
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Cover and simmer for 20 mins.
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Check the chicken is cooked then remove the pieces to a warm plate. Cover with foil.
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Taste the sauce; add the parsley, and pepper. Add salt if needed.
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Turn up the heat and bubbling gently, reduce the sauce to ¼ pint (150ml)
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Whisk in the remaining butter, creating a shiny thickened sauce.
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Remove the foil from the chicken and pour the sauce over. Serve with noodles, cous cous or bulgar wheat and a green salad
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