Olive-brine chicken
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 8 hrs brining
- Easy
- Serves 4
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- 1kg skin-on, bone-in chicken thighs
- 75g Nocellara olivesor any green olives, smashed, reserving 150ml brine from the jar
- 2 tbsp olive oil
- 4 garlic clovesfinely sliced
- 2 shallotscut into rings
- 1 lemon1⁄2 juiced, 1⁄2 sliced
- 50g unsalted butter
- small handful of parsleyfinely chopped
- new potatoesor rice, to serve
Nutrition: Per serving
- kcal613
- fat48g
- saturates16g
- carbs2g
- sugars1g
- fibre1g
- protein41g
- salt2g
Method
step 1
Tip the chicken and olive brine into a freezer bag or baking dish, making sure the chicken is as submerged as possible. Cover and leave in the fridge overnight for at least 8 hrs or up to 12 hrs.
step 2
Heat the olive oil in a heavy-based saucepan over a medium-high heat. Remove the thighs from the brine, shaking off the excess and add to the pan, skin-side down. Fry for 10-15 mins until golden and crispy. You may need to do this in batches. Flip the thighs and sprinkle the smashed olives, garlic, shallots, lemon slices and butter into the pan along with a good splash of water. Continue to cook for a further 10-15 mins, until the chicken is cooked through. Pour in some water if it starts to look too dry. Add a splash of lemon juice and season to taste, adding more lemon juice if you prefer. Spoon the pan juices over the chicken to serve and scatter over the parsley. Serve with some crushed new potatoes or rice, if you like.
