Recipe: Country chicken with tomatoes and olives
Chicken is an undemanding meat, requiring only that you choose plump, flavoursome, juicy-fleshed, free-range birds rather than their battery-reared,
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Cooking tools:
- Saucepan
- Peeler
- Paring knife
- Chef's knife
- Cutting board
- Mixing bowl
- Slotted spoon
- Serving platter
- Aluminum foil
- Fine-mesh sieve
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Pot
- Pepper mill
Ingredients
- 8 free-range chicken thighs
- Olive oil
- Sea salt and milled black pepper
- Cloves from 1 head of garlic, peeled and roughly chopped
- ½ cup Rosé or dry white wine
- 2 T lemon juice
- 3-4 thin strips lemon peel (use a vegetable peeler)
- 2 sprigs rosemary, snipped into small pieces
- Leaves stripped from a small bunch of thyme
- 2 T snipped fennel
- 2-3 large, ripe tomatoes, blanched, skinned and quartered
- 12 green olives
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