tuscan chicken

Lindsey Bareham

This is one of those easy but special chicken stews, flavoured with lemon and rosemary, white wine and stock. The gravy bobs with black and green pitted olives, the flavours and textures complemented by boiled potatoes to mash into the delicious sauce. Alternatively, serve with crusty bread and green beans.

serves 4, prep 15 min, cook 40 min

700g chicken thigh fillets
2 tbsp flour
2-3 tbsp olive oil
1 onion
2 garlic cloves
2 sprigs rosemary
250ml chicken stock
250ml white wine
1 lemon
50g green pitted olives
50g black pitted olives

Slice the chicken pieces into 3 or 4 chunky strips. Toss with the flour. Brown in batches in 2 tablespoon hot oil in a spacious, lidded frying/sauté pan, removing to a plate when golden. Meanwhile, peel and finely chop the onion and garlic. Once all the chicken is browned, soften the onion and garlic in the residual oil in the pan or wipe out the pan and use the remaining 1 tablespoon oil. Return the chicken. Add the rosemary, microplane the lemon zest over the top and add the juice of half the lemon plus the stock and wine. Stir vigorously as the liquid comes to simmer. Reduce the heat to low, cover and cook for 20 min. Stir in the olives and season to taste with salt and lemon juice. Simmer, uncovered, for a further 5 min. Serve now or reheat later.