An easy recipe from ” Real Fast Food” by Nigel Slater. You can replace the chicken with duck breasts if you like. Serve with warmed noodles, or steamed potatoes with a green salad.
Ingredients
- 2 tbsp olive oil
- 2 oz butter
- 2 free range chicken legs or breasts
- 1 tsp dried thyme
- 12 black olives stoned
- 1 orange cut in half then into thin slices
- 1 tbsp chopped fresh parsley leaves
- sea salt and black pepper
- 8 fl oz chicken stock
Servings:
Instructions
- Heat the oil and half the butter in a shallow pan. Fry the chicken pieces until golden brown on both sides.
- Add the stock, thyme, orange slices and olives. Cover and simmer gently for 20 minutes. Check the chicken is cooked through then remove the pieces to a warmed serving plate.
- Taste the sauce, add parsley and season with pepper. Turn up the heat and reduce the liquid by bubbling down to 1/4 pint, then whisk in the remaining butter.
- Put the chicken pieces on plates and pour over the sauce.
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