CHICKEN IN A GARLIC, HERB AND OLIVE SAUCE

CHICKEN IN A GARLIC, HERB AND OLIVE SAUCE

Use a heavy-based frying pan for this catalan dish to allow the sauce to
combine and reduce as it should.

225 ml / 8 fl oz olive oil
2 small chickens, about 1.3 kg / 3 lb each in weight, each cut into 8 pieces
(skin left on)
6 garlic cloves, peeled
1 Tbsp fresh thyme leaves
3 bay leaves
300 ml /  1/2 pint dry white wine
12 manzanilla green olives
mashed potato and frisee salad, to serve

Heat the oil in a deep frying pan, then fry the chicken over a high heat for
about 5 minutes on each side until browned.
Add the garlic, thyme and bay leaves, then add the wine - take care as it
will splutter so put the lid on quickly. Reduce the heat and simmer,
covered, for 15 - 20 minutes until the chicken is tender (see tip). Season
with salt. Stir in the olives and serve with mash and salad.

Serves 6
preparation / cooking : 15 / 25 minutes

country : Spain
course : poultry dish
source : BBC Good Food

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Source:

rec.food.cooking, rec.food.recipes