Free-Range Chicken With Olives

Need inspiration for your next chicken dinner? Take a cue from the Mediterranean.

from Mediterranean Cooking

Quick look

  • prep 20 min    cook 60 min
  • serves 4-6

Ingredients

  • 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

    How to make it  1 hour, 20 minutes


  • 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.

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