Chicken Fricassée with Lemon and Olives

Serves 4-6:

• 6-7 chicken legs, cut in half (into drumsticks and thighs), keep the skin on if you wish
• 1 organic lemon, washed and sliced into 3-4 mm thick rounds (you will only need about 3/4 of the lemon)
• about 15 good olives of your choice, both green and black work well here (stones removed)
• 4 garlic cloves, peeled
• a small glass of dry white wine
• a tablespoon of red wine vinegar
• a few sprigs of thyme, leaves picked
• a knob of butter
• salt
• pepper
• olive oil for frying

Heat up some olive oil in a large casserole dish.

Season the chicken pieces and fry them on both sides until lightly brown in colour, about 5-7 minutes (you may have to do that in batches in order not to overcrowd the pan).

In the meantime preheat the oven to 170 C/ static.

Now pour into the dish the vinegar and after that the wine, allow the liquids to reduce a little.

Next add the olives, garlic gloves, thyme leaves  and sliced lemon. Season again with some salt and pepper, give everything a stir and dot the butter on top.

Cover the dish with the lid and transfer it into the preheated oven.

Bake for 50-60 minutes, checking on the meat every 20 minutes or so. The chicken should be tender by that time.

If you wish to brown the chicken a bit more, take the lid off, baste the chicken pieces with the cooking juices and keep in the oven until you are happy with it.

*If possible prepare the dish a day in advance, which will only enhance the flavour of the chicken.

Serve with boiled potatoes, green salad or a fennel and apple slaw (see the recipe).