French chicken with shallots and dates
Transform your culinary experience and dive into a recipe from our trends expert, featuring the classic French seasoning, Épices Rabelais. For the ultimate meal, pair it with crispy roast potatoes
Poulet aux olives
Serves 4
Easy
Prep:
Cook:
There is something deeply comforting about chicken cooked slowly with garlic, thyme and wine until the kitchen smells like the south of France
Skip to ingredients
- 8 chicken thighs
- 2 tbsp olive oil
- 1 large onionfinely sliced
- 6 garlic cloveslightly crushed
- 200ml dry white wine
- 400g ripe tomatoeschopped (or good-quality tinned tomatoes)
- 150g pitted green olives
- 4-5 thyme sprigs
- 2 bay leaves
- 300ml chicken stock
- 1 lemonzested and juiced
- small handful of parsley or tarragonfinely chopped
- crusty breadto serve
Nutrition: per serving
- kcal423
- fat26g
- saturates6g
- carbs9g
- sugars7g
- fibre4g
- protein27g
- salt2.1g
Method
step 1
Season the chicken well with salt and pepper. Heat the oil in a large, deep frying pan or flameproof casserole over a medium heat and cook the chicken, skin-side down, for 8-10 mins until deeply golden and the fat has rendered. Turn over and cook for a further 3 mins, then remove to a plate.
step 2
Reduce the heat slightly and cook the onion in the same pan with a pinch of salt for 8-10 mins until soft and translucent. Stir in the garlic and cook for 1 min.
step 3
Pour in the wine and let it bubble for 2-3 mins, scraping up any sticky bits from the bottom of the pan. Add the tomatoes, olives, thyme, bay and stock. Stir, then return the chicken to the pan, skin-side up, nestling it into the sauce. Finally, add the lemon zest and juice.
step 4
Cover loosely with a lid and simmer gently for 30 mins until the chicken is tender and the sauce has reduced slightly. Remove the lid for the final 10 mins if you’d like the sauce a little thicker.
step 5
Taste for seasoning, then scatter over the parsley or tarragon and serve straight from the pan with plenty of crusty bread.
