Free-Range Chicken With Olives

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

[quicklook-recipe prep_time=”20 min” cook_time=”60 min” serves=”4-6″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”1 hour, 20 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest