The flavour of summer – this sautéed chicken is succulent and though the cooking time is relatively short, the flavours meld together well. Serve with olive oil and a bowl of pasta, potatoes or rice with added saffron. Although the recipe calls for a jointed chicken I used only chicken thighs. This recipe is from the Sunday Times colour supplement.
Prep time 10 minutes
Cooking time 50 minutes
1.5 tbsp olive oil
1 chicken jointed or chicken thighs and drumsticks
1 large onion, finely chopped
10 garlic cloves, peeled
8 anchovies, chopped
150ml dry white vermouth /martini
8 sprigs of thyme plus a few more to add at the end
16 good quality black olives, pitted if you prefer
Heat the oil in a sauté pan or a broad shallow pan with a lid. Brown the chicken in batches, turning the pieces only when they lift easily. Season the chicken as you cook it and be careful not to burn the oil. Remove the pieces to a plate.
Add the onion to the fat in the pan and sauté until golden, then add the garlic and cook for a couple of minutes. Add the anchovies and the the vermouth, stir well. Pour in 100ml water.
Put the chicken back in the pan together with any juices that have leached out. Bring to the boil then turn the heat down immediately. Add the thyme and cover the pan. Cook for 30 minutes, keeping an eye on the amount of liquid in the pan – you want about three tbsp of sauce for each serving. Add more water if you need to , or leave the lid off so that the liquid reduces if you have too much.
Stir in the olives about ten minutes before the end of the cooking time and add more thyme. If you have too much liquid and the chicken is ready, remove the pieces and boil the juices to reduce them. Put the chicken back in the pan to heat through if necessary. Taste for seasoning and serve immediately.