Chicken & Black Olive Stew

Yummy, simple and cheap!

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

STEP 1:

1) in a large pan over a medium-high heat, brown the chicken for about 3-5 minutes. Remove and set aside.

STEP 2:

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).

STEP 3:

3) add the chicken to the pan and stir around, then crumble the stock cubes and stir again.

STEP 4:

4) now add the wine, give it a stir and let it simmer for 2 minutes before adding the appropriate amount of water.

STEP 5:

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.

STEP 6:

6) make sure the chicken is cooked through before servinghot with cous cous, brown rice, etc, and enjoy!