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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 Mediterranean —Glistener
tablespoons olive oil
ounces chicken stock
teaspoon dried thyme leaves
orange cut into thin slices
tablespoon chopped parsley
pinches ground black pepper
- Heat oil and 1oz (25g) butter in a sauté pan
- Brown the chicken on both sides and then add the chicken stock
- Stir in the thyme, olives and orange slices
- Cover and simmer for 20 mins.
- Check the chicken is cooked then remove the pieces to a warm plate. Cover with foil.
- Taste the sauce; add the parsley, and pepper. Add salt if needed.
- Turn up the heat and bubbling gently, reduce the sauce to ¼ pint (150ml)
- Whisk in the remaining butter, creating a shiny thickened sauce.
- Remove the foil from the chicken and pour the sauce over. Serve with noodles, cous cous or bulgar wheat and a green salad
- This recipe was entered in the contest for Your Best Recipe with Citrus & Olives