in Italy

Olive Chicken II. (Chicken with olives)

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Ingredients for 4 servings:

  • 4 chicken legs
  • 250 g onion(s), small
  • 250 g olives (preferably pickled in garlic)
  • 3 cloves garlic
  • ⅛ liter white wine
  • 10 tbsp oil (olive oil)
  • 2 tbsp lemon juice
  • 1 bunch of thyme
  • 10 sage leaves
  • salt and pepper
  • Paprika powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chicken thighs with olives + lemon

Preheat oven to 200°C!! Season the thighs with salt, pepper and paprika and brown on both sides in 6 tablespoons of olive oil, then place in a baking dish. Peel and halve the onions, peel and halve the garlic and place it around the thighs. Mix 4 tablespoons of olive oil with 2 tablespoons of lemon juice and 1/8 l. white wine and pour over the meat. Add the olives, scatter the bunch of thyme and the sage leaves over the meat and season everything again with pepper and salt. Bake for 1/2 – 3/4 hour, depending on the size of the thighs. Simply serve with ciabatta or risotto.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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