2 tbsps olive oil
2 oz butter
2 whole chicken legs or breasts, or duck breasts
1 tsp dried thyme
12 stoned black olives
1 orange cut in half then thinly sliced
1 tbsp chopped parsley
salt and pepper
8 fl oz chicken stock
Instructions...
1) Heat the oil and half the butter in a shallow pan. Brown
the chicken peices until golden brown on both sides.
2) Add the stock, thyme, olives and orange slices. Cover
and simmer gently for 20 minutes. Check chicken is
cooked and remove the meat to a warmed serving plate.
3) Taste the sauce, add parsley and season with pepper.
Turn up the heat and reduce the liquid by bubbling down
to 1/4 pint, then whisk in the remaining butter.
4) Put the chicken peices on a plate and pour over the
sauce.Serve with wide noodles or potatoes.
