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RECIPE OF THE WEEK
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Chicken With Green Olives
8-12 boneless, skinless chicken thighs
4 medium carrots, peeled and chopped
1 large or 2 medium white onions peeled and chopped
2-3 cloves of garlic, peeled and thinly sliced
3 Tbs chopped fresh thyme
2 cups pitted, good quality, green olives
4-6 cups chicken stock
1 lemon for zest
salt and pepper to taste
Pre-heat oven to 350 degrees. Prepare the vegetables, chop fresh thyme and zest a lemon. Trim the boneless skinless chicken thighs. Season the meat with salt and pepper and lightly dredge in all- purpose flour. Sear the chicken in olive oil, in an ovenproof pan, until it's browned on both sides. Add the chopped carrots, the sliced onions, the sliced garlic and the fresh thyme. Cover with chicken stock, bring to a simmer and place in pre-heated oven. After 30 minute add the green olives, lemon zest, season with salt and pepper and finish cooking for approximately 10 more minutes.
Serves 4-6
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