Chicken - I used 4 tenderloins for 2 people. The original calls for 1/2 a chicken but I was going for affordable and what was in my fridge
10 large green olives. I used about 20 smaller ones; again what was in my fridge.
Coarse sea salt
2 TBSP olive oil
3 shallots, sliced into thin rings
Leaves of 1 sprig of thyme
Lemon juice (I used it from a bottle, but a real lemon was in the original recipe)
|Bowls from Williams-Sonoma|
Step 1: Salt and pepper the chicken on both sides. Pour olive oil into a cast iron pot over high heat and add the chicken. Cook 4-5 minutes on each side until lightly browned.
|Dutch Oven from Le Creuset (wedding gift). More affordable option here|
Step 2 (I varied this a bit): Add the shallots to the pan and stir with the chicken 3-4 minutes until softened.
Step 3: Add a splash of chicken stock and use a wooden spoon to loosen any bits of chicken or shallots. Add the remaining stock and pour olives, thyme and lemon juice on top of the chicken. Bring to a boil and then set to low heat and cover. Cook for 20 minutes (original recipe calls for 1 hour with 1/2 a chicken).
Step 4: Enjoy!