Chicken & Black Olive Stew
Yummy, simple and cheap!
Difficulty Level: easy
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Ingredients
- 1-1.5l water*
- 4 chicken thigh fillets
- 2 or 3 chicken stock cubes*
- 1 onion, chopped
- 2 cloves garlic, chopped
- 3 sticks celery, sliced
- 1 leek, sliced
- handful brined black olives, sliced
- a splash of white wine (optional)
- mixed herbs
- 1 tbsp olive oil
- salt & pepper to taste
- *vary these quantities depending on how much of each you use, bear in mind that 1 stock cube makes 500ml of stock.
Instructions
1) in a large pan over a medium-high heat, brown the chicken for about 3-5 minutes. Remove and set aside.
2) fry the onion, garlic and celery in a little bit of olive oil over a medium heat until the onion starts to go slight translucent (about 5 minutes).
3) add the chicken to the pan and stir around, then crumble the stock cubes and stir again.
4) now add the wine, give it a stir and let it simmer for 2 minutes before adding the appropriate amount of water.
5) leave to simmer on a medium-low heat for 25-30 minutes, add the chopped olives and cook for a total of 45 minutes.
6) make sure the chicken is cooked through before servinghot with cous cous, brown rice, etc, and enjoy!
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