Name: Chicken with tomatoes and green olives
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 4 (880g) chicken thigh fillets; 4 (600g) chicken drumsticks; 1/2 cup (125ml) dry white wine; 8 clove garlic, peeled; 1 tablespoon fresh lemon thyme. finely chopped; 3 bay leaves; 100 gram semi-dried tomatoes; 1 1/2 cup (375ml) chicken stock; 2 teaspoon cornflour; 1 tablespoon water; 1/3 cup (50g) seeded green olives

Ingredients

1 tablespoon olive oil

4 (880g) chicken thigh fillets

4 (600g) chicken drumsticks

1/2 cup (125ml) dry white wine

8 clove garlic, peeled

1 tablespoon fresh lemon thyme. finely chopped

3 bay leaves

100 gram semi-dried tomatoes

1 1/2 cup (375ml) chicken stock

2 teaspoon cornflour

1 tablespoon water

1/3 cup (50g) seeded green olives

Method

1.Heat oil in large heavy-based frying pan, cook chicken until lightly browned all over.

2.Add wine to pan, bring to the boil. Add garlic, thyme, bay leaves, tomatoes and stock, simmer, covered, about 15 minutes or until chicken is cooked through. Remove chicken from pan, cover to keep warm.

3.Add blended cornflour and water to pan, stir until mixture boils and thickens slightly.

4.Return chicken to pan with olives, simmer until heated through. Discard bay leaves before serving.

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