John Myers
Ingredients for 4 servings:
- 2 chicken breast fillets, double with skin (approx. 250g each)
- salt and pepper
- 6 tbsp oil (olive oil)
- 125 ml Sherry, dry
- 200 ml chicken broth
- 2 cloves garlic, pressed
- ½ bunch thyme, chopped
- 15 olives stuffed with peppers, green
- 10 black olives, pitted
- Flour
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Pat the chicken breast fillets dry, cut into pieces, season with salt and pepper, and coat in flour. Heat the olive oil and brown the meat in batches, keeping warm. Drain the oil and deglaze the pan with sherry and chicken stock. Add the garlic and ¾ of the thyme. Set the remaining thyme aside. Let the meat simmer in the pan juices for about 10 minutes over low heat. Slice the stuffed olives and add them with the black olives. Heat briefly. Sprinkle with the remaining thyme and serve.
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