I found an Eckart Witzigmann recipe clip in a newspaper and thought the idea was the right one. As always, I made if my style but used most of the ingredients in the recipe, but changed the method a bit.
I took a bite out of the very succulent chicken and had some olives with it and found myself on a Greek island. It was like sitting in a taverna on the beach. It is wonderful when your tastebuds are able to push your imagination.
When you see the list of ingredients, it sounds a lot. But the prep work is not so intensive.
Recipe for 3:
1,4 kg free range chicken
2, 5 organic lemons
150 g black pitted olives
2 tsp Dijon mustard
4 cloves of garlic
100 ml olive oil
50 ml white wine
1 bunch mixed fresh herbs ( or just parsley)
1/2 bunch coriander
1 red onion
4 bay leaves
1 stalk rosemary
1/2 cup chicken stock
Salt and pepper
Oil for the pan
2 cups of jasmin rice
Cut up the chicken into 8 pieces. Put the carcass in a pot with veg and seasoning and water and cook for 1 hour to make the stock.
You can marinate the chicken over night, but in case you don't have the time 1 hour is ok.
Make the marinate in a blender:
Herbs, garlic, mustard, olive oil, white wine, salt and pepper.
Pour over the chicken.
Preheat the oven 210 C
Take the pieces out of the marinate and in a wide and hot pan with a little oil brown the skin.
Take an oven proof dish, set the chicken pieces in, cut up one lemon into slices, add whole onion, bay leaves and rosemary. Pour over the marinate and add the black olives.
Stick in the oven for 15 min, reduce the heat to 180 C.
Pour over a ladle of chicken stock and cook for 30 min more.
Serve with rice or bread.
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