Free-Range Chicken With Olives

Quick look

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


  • 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.

Become more interesting every week!

Get our Read Up newsletter

how we use your e-mail
We will use your email address to send you this newsletter. For more information please read our privacy policy.