I have many recipes from my childhood that I remember my mom or my grandma cooking it, without really having any printing version! Just the smell and seing the vegetables getting prepare for it. This is the case for this one. I remember all those onions browning on the gas stove. And most of all, earring my grandma asking me to stop eating the olives!! ‘Sarah it wont be enough for the stew’’ “arrête ma fille’ with a boixe that never went up a syllabus! Sje used to express her mood witj hzr eyes. Buy will never truly get mad.
She used to prepare this dish for the lunch of Saturday. Along with rice and a lot of différente salads! Now I prepare it for my kids that just love to dip the bread onto this scrumptious sauce, asking for more olives or ‘No olives please mom’’ lol! Lets get to the recipe. Please dont hesitate to reach me for any questions in the comment box below. Tap in your email address in the box below and click on the Subscribe button! You will receive my new recipes.
Olive chicken!
2 pound boneless thighs (1kg)
3 large onions or 5 medium sized
4-6 cloves of garlic.
1/3 cup white wine (60g)
2 tablespoons of honey
2 tbsp tomato paste
1 teaspoon full of paprika
½ teaspoon of salt
½ teaspoon of pepper
A can of pitted olives
A packet of white mushrooms
5-7 small potatoes
5-7 dry apricot
5-7 dry prunes or dates
1 bunch cilantro
1 cup chicken or vegetable stock or water. (250ml)
Method
Take your chicken wipe it with a paper towel and set aside. In a large frying pan ,heat up about six to seven tablespoons of cooking oil when it is very hot, start to brown your chicken skin side down. This should take between four to five minutes on each side, you want it evenly browned. Then remove to a clean plate and set aside. Remove sauce pan from the stove and prepare your onions.
Remove their skin, rinse them. Cut them in half. Then into 4 . It will later on go to the blender. So no worries there.
Take your garlic cloves remove the skin. Put couple more tbsp of cooking oil if necessary into toir sauce oan and pit it back on the hit. start to brown your onions on high heat for just a minutes then reduce to medium high and crush the garlic to combine aling with the onions. Scraping the bottom of the pot well to recover the chicken juices.
Stir for five to seven minutes, letting your onions take on a nice golden color. Inctease the heat and deglaze with the wine. Let it sizzle and evaporate. Stir well and reduce the heat.
Add in the honey,tato paste, paprika, salt and pepper. Stir to combine and add half of the amount of the chicken stock into the onions. Syir and let it combine for about 2-3 minutes.
The onions now should look like a jam.
Place them in your blender trying to leave the juice to the sauce. Blend the onions until you’ll have a nice, smooth and thick sauce. Set aside.
Prepqre your vegetable.
Peel of the skin from the potatoes. Rinse them. Cuy them in half and then in another half. Set Aside
Take the chicken, place it in a suitable clean pot. Add the potatoes along with the mushrooms and the olives. My grandma (Z’l) would stop just right here. I like to add some dry fruits as well. So add them now.
Pour in the onion sauce, then the second part of the stock gently stir and bring to a boil. Cover and cook until potatoes are tender and chicken is cooked.
This should take 35-45 minutes. It really isn’t a dish that needs rice or mash or anything more than a nice green salad tossed with lots of shallots, a good squeeze of lemon and olive oil.
There you go, it is just delicious! It will please the whole crowd.
Voila! “Bonne cuisine a tous”
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