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Chicken & Black Olive Stew

Published Thursday, 29 November, 2012 by Katie

Yummy, simple and cheap!

33%

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.

Method

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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