Chicken in a Garlic, Herb and Olive Sauce
Ingredients
- 225 milliliter / 8 fl oz olive oil
- 2 chickens, about 1.3 kg / 3 lb each, each cut into 8 pieces (skin left on)
- 6 garlic cloves, peeled
- 1 Tbsp fresh thyme leaves
- 3 bay leaves
- 300 milliliter / 1/2 pint dry white wine
- 12 manzanilla green olives
Instructions
Heat the oil in a deep frying pan, then fry the chicken over a high heat for about 5 minutes on each side until browned. Add the garlic, thyme and bay leaves, then add the wine - take care as it will splutter so put the lid on quickly. Reduce the heat and simmer, covered, for 15 - 20 minutes until the chicken is tender (see tip). Season with salt. Stir in the olives and serve with mash and salad.