A simple Corsican dish of essentially just...chicken and olives.
Traditionally cooked on the stove, we cooked this in a slow cooker on Bonfire Night to have a hot meal waiting for us on our return home
Serves 4
8 small chicken thighs
4 shallots, peeled and sliced into half-moons
1 large garlic clove, peeled and crushed
1 tbsp olive oil
1 handful whole green olives, ideally stone in
1 glass (175ml) white wine or water
A rosemary or a few thyme sprigs (optional)
Brown the chicken thighs in a pan large enough for them fit as a single layer.
When browned, remove to a plate and fry the shallots and garlic in same pan for a minute or so together with any herbs if using.
Add the wine or water, return the chicken to the pan skin side up, and scatter over the olives (my partner cooked this recipe as I translated a very sketchy French recipe from the lounge, and took it upon himself to slice the olives).
Cover and bring to the boil. Turn down to a simmer and cook for 30 minutes.
If cooking in a slow cooker, prepare as above. After adding the wine/water to the pan, heat this to boiling then pour into the warmed slow cooker. Place the chicken skin side up into the wine/water and scatter over the olives. Cook for 6 hours on high.
Serve with a green salad and pasta, rice, or crusty bread.
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