Braised chicken with two olives

by Ed Halmagyi


  • 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


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.