Chicken & Black Olive Stew Yummy, simple and cheap! By Guest Contributor November 29, 2012 Soup Preparation Time h m Cook Time h mServings0 Ingredients 1-1.5l water*4 chicken thigh fillets2 or 3 chicken stock cubes*1 onion, chopped2 cloves garlic, chopped3 sticks celery, sliced1 leek, slicedhandful brined black olives, sliceda splash of white wine (optional)mixed herbs1 tbsp olive oilsalt & 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! Show Comments ▼
