Name: Chicken & Black Olive Stew
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.

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!

Chicken & Black Olive Stew

Ingredients

Instructions