Chicken with Orange and Black Olives

By • February 6, 2011 • 0 Comments

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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 MediterraneanGlistener

Serves 2

  • 2 tablespoons olive oil
  • 2 ounces butter
  • 2 chicken legs
  • 8 ounces chicken stock
  • 1 teaspoon dried thyme leaves
  • 12 black olives
  • 1 orange cut into thin slices
  • 1 tablespoon chopped parsley
  • pinches salt
  • pinches ground black pepper
  1. Heat oil and 1oz (25g) butter in a sauté pan
  2. Brown the chicken on both sides and then add the chicken stock
  3. Stir in the thyme, olives and orange slices
  4. Cover and simmer for 20 mins.
  5. Check the chicken is cooked then remove the pieces to a warm plate. Cover with foil.
  6. Taste the sauce; add the parsley, and pepper. Add salt if needed.
  7. Turn up the heat and bubbling gently, reduce the sauce to ¼ pint (150ml)
  8. Whisk in the remaining butter, creating a shiny thickened sauce.
  9. 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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Tags: chicken, mediterranean, olives, orange

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