Any part of a chicken or even half of a whole chicken can be used in this recipe.
Serves 2
pieces of organic chicken (thigh or breast) or ½ chicken cut up and at room temperature
black pepper
2 Tbs. olive oil
3 sliced shallots
1 ½ cups (355 ml) organic chicken stock
2 garlic cloves cut in half
10 pitted green olives
spring of thyme
juice of 1 organic lemon
1. Pepper the chicken on both sides.
2. Pour the oil into a cast-iron pot, set on high heat.
3. Add the chicken, cook until deeply browned, about 4-5 minutes.
4. Turn the pieces over and let it brown about 4-5 minutes.
5. Remove to a plate and set aside.
6. Turn the heat to medium and add the shallots. Cook, stir 3-4 minutes.
7. Add a little chicken stock. Use a wooden spoon to loosen any bits of shallots or chicken at the bottom of the pot.
8. Add the remaining stock, chicken, and any juice on the plate.
9. Scatter the garlic cloves, olives, and thyme springs over the chicken.
10. Pour the lemon juice over all.
11. Bring to a boil, turn to low, cover, and cook for an hour.
12. Uncover the pot and increase the heat.
13. Let the pot boil to reduce and thicken the sauce, 5-6 minutes.
14. Serve hot from the pot.
