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This week’s weekend (bank holiday) recipee: Chicken aux Olives

Recipee for Olive Chicken
I really really love to spend time in the kitchen, taking time go through lots of cookery books that I have accumulated over my travels. However, following a simple printed recipe isn’t quite possible for me, I have to stray. And stray I do, to most of the time, a positive and yummy effect on the palate. Why? Cause I have experimented with cooking so much that what I try, I try gradually (only adding a little of the new/extra ingredient at a time) and taste frequently during cooking. Then when I get to where I like, I stop.
Here is my recipee for Olive Chicken which is great served with cooked wheat and cereals. Totally healthy too.


Three large free range chicken legs
Three tablesppons of Virgin Olive Oil
One pack of 250g of green pitted olives
Two fresh cloves of Garlic
1 cube of chicken stock
3 pinches of salt and pepper (or to taste)
200ml of white wine (cooking wine will do fine)
Fresh sprig of thyme

Take the three chicken legs, place them in a casserole dish over a stove lit at medium heat. Drizzle with the olive oil, and immediately add the finely sliced (I like this better than chopped, as it melts down better) garlic to the mixture. Start stirring so nothing sticks to the bottom of the pan. Then add your olives, chicken stock cube andwhite wine and mix, finally put in the sprig of thyme and make sure it sits well under the chicken.
Leave to cook on low to medium heat for 20 mn and keep stirring every 10 minutes. If it gets too dry, then douse with a little bit of warm water.
Then put into a pre heated oven at gas mark 180°C and bake for 15 mn until the chicken has gone golden.
This is beautiful and really great for a weekend (or in this case, Bank Holiday Roast)!
Enjoy with a glass of Sancerre.


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