Chicken with Green and Black Olives from Sud de France by Caroline Conran
The sumptuous colours – the colours of the Pays Catalan – red, gold, green and black, and the sweetness of the red peppers against the sharp saltiness of the olives, give a great lift to this...
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Ingredients
- ¼ tsp cayenne pepper or hot pimentón
- 3 onions, finely chopped
- 4 cloves garlic, peeled and halved
- 200 ml dry white wine
- 4 tbsp olive oil
- ½ tsp paprika or sweet pimentón
- 1 x 2 kg free-range chicken cut in 8 pieces or 4 chicken thighs and 4 drumsticks
- salt, pepper
- 150 g stoned green olives
- 150 g stoned black olives
- 3 red peppers or 6 long red peppers, roasted, skinned and deseeded as in the recipe for red peppers with tomatoes
- 1 tsp dried thyme
- 2 bay leaves
- 2 tsp tomato purée
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