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TwitThisCooking time: 1 hour
You Will Need
1/2 cup extra-virgin olive oil
2 medium onions, finely chopped
2 leeks, white parts only, finely chopped
1 bay leaf
1 teaspoon finely fresh chopped thyme
1 teaspoon finely chopped fresh oregano
3/4 cup sherry vinegar
1 quart water
1 free-range chicken, weighing about 6 pounds, cut into 12 pieces
1 cup green olives
1 cup black olives
What to Do
1. Heat 1/4 cup oil in a saucepan over medium heat. Sauté the onions, leeks, bay leaf, thyme, and oregano for 8-10 minutes, or until the onions and leeks are lightly browned. Pour in the vinegar, water, and remaining 1/4 cup oil.
2. Add the chicken to the saucepan. Cover and cook over low heat for 50 minutes, or until tender. Add the olives 5 minutes befor the chicken is cooked. Remove the bay leaf. Bone the chicken and serve hot with beans.
Serves 4-6
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