Ingredients

The following ingredients have 4 Servings
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Instruction

  • <p>Season the chicken thighs with salt and pepper. Place in a large heavy-based pan over a high head and add the olive oil. Brown the chicken thighs all over, placing them skin-side down first as they will release a bit of fat, which will turn the chicken a lovely golden brown. Remove from the pan and set aside.</p> <p>Reduce the heat to medium. Add the garlic and onion and fry until it starts to colour. Now sprinkle over the flour and cook for 1 minute., stirring all the time. Add the rosemary sprigs and then quickly flambé by setting light to the pan with a lighter or some long matches. Add the wine and stir into the flour until there are no lumps. Return the chicken thighs to the pan and simmer for a couple of minutes until the wine has reduced by half and some of the alcohol has evaporated.</p> <p>Stir in the water or stock, add the olives and some black pepper, cover and simmer for about 20 minutes, until the chicken is tender and you have a juicy and rich sauce. Taste for seasoning &#8211; buen provecho!</p>