1 chicken weighing 1.2 kg (2 1/2 lbs)
1 sprig rosemary
2 garlic cloves
2 ripe tomatoes
16 black or pimento filled olives
4 tbsp olive oil
1 tsp salt
Pinch freshly ground black pepper
3 tbsp chicken stock
2 sprigs basil
1 sprig rosemary
2 garlic cloves
2 ripe tomatoes
16 black or pimento filled olives
4 tbsp olive oil
1 tsp salt
Pinch freshly ground black pepper
3 tbsp chicken stock
2 sprigs basil
method
1. Cut the chicken into 8 pieces; rinse thoroughly and pat dry.
2. Wash and dry rosemary, removing leaves from stalk. Peel garlic and chop finely with rosemary.
3. Slit round end of tomatoes crosswise, immerse in boiling water, remove skin and core, then cut in pieces. Stone olives.
4. Heat oil in large, heavy bottomed pan with lid. Brown chicken pieces thoroughly and evenly over medium heat, sprinkle on garlic and rosemary mixture and continue to fry briefly.
5. Season with salt and pepper, cover pan and braise gently for 15 minutes on low heat
6. Add tomato pieces, olives and stock, simmer for 15 minutes longer, adding more stock if necessary.
7. Wash and dry basil leaves. Garnish chicken before serving.
2. Wash and dry rosemary, removing leaves from stalk. Peel garlic and chop finely with rosemary.
3. Slit round end of tomatoes crosswise, immerse in boiling water, remove skin and core, then cut in pieces. Stone olives.
4. Heat oil in large, heavy bottomed pan with lid. Brown chicken pieces thoroughly and evenly over medium heat, sprinkle on garlic and rosemary mixture and continue to fry briefly.
5. Season with salt and pepper, cover pan and braise gently for 15 minutes on low heat
6. Add tomato pieces, olives and stock, simmer for 15 minutes longer, adding more stock if necessary.
7. Wash and dry basil leaves. Garnish chicken before serving.
serving amount
serves 4
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