I came up with this wonderfull tasty chicken dish today, and it was so, so good. The recipe calls for boneless chicken thighs which are really tender. I served the chicken with white rice and green peas, but I think mashed potatoes would also do a fantastic job at absorbing the fragrant pan juices.
Garlic Chicken with Olives and Lemon
Serves 3
- 350-400 g boneless chicken thigh fillet
- fleur de sel
- freshly-cracked pepper
- 1 knob of butter
- 1 1/2 tbsp olive oil
- 10 big green olives, halved
- 3 cloves pink garlic, thinly sliced
- 100 ml hot water
- juice of half a lemon
- fresh parsley
Season the chicken thighs with salt and plenty of pepper. Heat the butter and oil and brown the chicken on both sides. Add the olives, garlic, water and lemon juice. Cover and leave to cook for 25 minutes. Serve over rice with peas or mashed potatoes and sprinkle with parsley.