rustic country chicken with olives, potatoes and leek

A simple meal made primarily with chicken, veg and fresh herbs with a splash of wine and my favorite buttery olives thrown in at the end of cooking. Make sure to have plenty of fresh, crusty bread such as a baguette or rustic sour dough for sopping up the sauce.

Prep Time15

Cook Time50

Total Time1 5

Calories: 2450kcal

Author: Lovoni

4 to 6 bone-in chicken thighs depending on size
1 tablespoon olive oil
1 leek, thoroughly washed and thinly sliced
4 garlic cloves, minced
2 tablespoons all-purpose flour plain
1 cup dry white wine 240ml
2 sprigs thyme or 1 sprig rosemary, plus extra for garnish, optional
1 cup chicken broth 240ml
12 little new potatoes baby potatoes
4 carrots, trimmed, peeled and quartered into long pieces
1 teaspoon sea salt
1 teaspoon coarsely ground pepper
1/2 cup Castelvetrano olives mild, buttery andsweet or green olives of your choice
1/4 cup chopped fresh Italian parsley

Preheat the oven to 350°F (180°C).
Remove and discard the skin from chicken thighs. Heat the oil in an oven-proof braising pan or Dutch oven over medium heat. Cook the chicken in for 5 minutes per side or until browned. Remove chicken from pan and set aside.
Add the leek and garlic. Cook, stirring, about 5 minutes or until the onion is softened.
Add the flour and cook, stirring, for 30 seconds to cook the flour.
Add the wine and stir, scraping any bits off the bottom of the pan.
Add the chicken, thyme, broth, potatoes, carrot, salt and pepper. Increase the heat to high and bring to a boil.
Cover and cook in the preheated oven for 30 minutes. Add the olives and cook, uncovered, for 10 to 15 minutes or until the chicken is cooked and vegetables are tender. Add parsley and stir to combine. Sprinkle with extra parsley. Garnish with a sprig or two if desired. Serves 4.

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