3 tablespoons olive oil
8 small chicken thigh joints
2 large onions, sliced
2 fat cloves garlic
14 oz (400 g) can chopped tomatoes
2/3 cup (150 ml) 1/4 pint chicken stock
1/2 teaspoon mixed dried herbs
salt and freshly ground black pepper
2 red peppers, sliced
1 small chilli, chopped
12 stuffed green olives, chopped
8 small chicken thigh joints
2 large onions, sliced
2 fat cloves garlic
14 oz (400 g) can chopped tomatoes
2/3 cup (150 ml) 1/4 pint chicken stock
1/2 teaspoon mixed dried herbs
salt and freshly ground black pepper
2 red peppers, sliced
1 small chilli, chopped
12 stuffed green olives, chopped
method
1. Heat the oil in a large pan and fry the chicken thighs quickly to brown on both sides.
2. Lift out and set on one side on a plate. Add the onions and garlic to the pan and fry for 5 minutes.
3. Add the tomatoes, stock, herbs and seasoning, red peppers and chilli.
4. Return the chicken to the pan, cover and simmer for about 30 minutes until the chicken is just tender.
5. Lift out the chicken, place on a warm serving dish and keep warm.
6. Puree the sauce in one or two batches in a blender or food processor.
7. Rinse out the saucepan, return the sauce to it and reheat. Taste and check the seasoning. Stir in the olives and spoon the sauce over the chicken.
2. Lift out and set on one side on a plate. Add the onions and garlic to the pan and fry for 5 minutes.
3. Add the tomatoes, stock, herbs and seasoning, red peppers and chilli.
4. Return the chicken to the pan, cover and simmer for about 30 minutes until the chicken is just tender.
5. Lift out the chicken, place on a warm serving dish and keep warm.
6. Puree the sauce in one or two batches in a blender or food processor.
7. Rinse out the saucepan, return the sauce to it and reheat. Taste and check the seasoning. Stir in the olives and spoon the sauce over the chicken.
serving amount
serves 4
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