Ingredients
- 8 chicken thighs
- 1 brown onion, diced
- 2 medium carrots, diced
- 2 sticks celery, diced
- 4 cloves garlic, sliced
- ½ bunch thyme finely chopped
- ½ tsp ground chilli
- 2 Tbsp extra virgin olive oil
- 2 sprigs rosemary
- 1 cup pitted green olives
- 1 cup pitted black olives
- 1 cup chicken stock
- 1 bunch snipped chives, to serve
Instructions
1 Set a large frying pan over a low heat. Put the chicken thighs in, skin side down, and fry for 10 minutes, turning often until well-browned. Set aside.
2 Add the onion, carrots, celery, garlic, thyme, chilli and olive oil to the pan and sauté for 5 minutes, until just softened. Mix in the rosemary and olives. Arrange the chicken on top, then pour in the stock. Cook with the lid on for 1 hour over a very low heat, then place until a hot grill to brown the chicken skin. Scatter with chives, then serve.