Saturday, February 26, 2011
½ large onion, diced
1 clove garlic, minced, mooshed, chopped, whatever
1 chicken thigh per person (or more if you're not on a budget)
¾ tb dried rosemary, or a good few fresh sprigs
1-ish cup sherry
large handful olives
400g tin tomatoes
two-three bay leaves
Preheat oven 180C/350F
I use a cast iron pot with an oven proof lid, though this can be just as easily cooked on the stove top.
Using a good glug of olive oil, gently fry onion, anchovies and garlic until the onion is translucent and soft but not brown. Remove. Brown chicken. Add rosemary and return onion, garlic concoction. Add sherry (or alcohol of choice) to deglaze. Add olives, tomatoes and bay leaves. I pop this in a moderate oven for 1 ½ hours (or simmer very gently on the stove top for the same amount of time). I fill the tomato can with water, and if the sauce is thickening a little too fast from an overly enthusiastic heat, I add this tomato-water a quarter at a time. The dish is ready when the chicken is falling apart, the sauce has thickened a bit, and you're sick of looking at it.
Serve on rice or couscous.
Sometimes I also add a 400g tin of lentils for extra protein and to make it go a bit further.