Chicken with Thyme, Olives and Garlic
This recipe is from Simple French Cuisine by Jenny Baker. It is ready in less than an hour and is absolutely delicious. It’s very easy and takes only minutes to prepare.
We sell a wide range of seasoned olives, several different olive oils and salts, including Maldon. In the summer months we have growing herb plants, including thyme. Throughout the year we sell fresh garlic and stock frozen fresh herbs as well as dried.
Ingredients for 2-3 people
- 6 chicken thighs
- several sprigs of fresh thyme
- 2 tbs olive oil
- salt, pepper
- 12 cloves of garlic
- 150 ml (1/4 pint) dry white wine
- A few small skinned chopped and de-seeded tomatoes
- 12 olives (seasoned ones if possible)
Method
- Skin the chicken pieces
- Heat the oil in a wide pan and brown on all sides, in two batches if necessary
- Add the unpeeled cloves of garlic, the thyme, a good pinch of salt, plenty of milled black pepper and the white wine
- Bring to the boil, lower the heat and simmer, covered for 30-40 minutes
- Remove the chicken to a warm dish
- Add the tomatoes and olives to the sauce and boil vigorously to reduce, pour over the chicken and serve
- This works well with new potatoes and a green vegetable
Recipe tried, tasted and approved by Jim at Alston Wholefoods
