Heat the olive oil in a large frying pan over medium–high heat.
Season the chicken with sea salt and freshly ground black pepper and brown the pieces all over for 15 minutes, or until golden brown.
Add the shallots and cook for 2–3 minutes, turning them occasionally until they start taking on some colour.
Add the garlic, bay leaves and wine. Let bubble for a few minutes and scrape the bottom of the pan to collect up the flavours.
Pour in the vinegar, sugar, stock and olives. Bring to the boil then partially cover and simmer for 45 minutes, or until the chicken is very tender.
Scatter over the pine nuts and parsley before serving.
Cauliflower And Fennel Salad:
To make the dressing, mix the olive oil, vinegar and sugar in a large bowl and stir until the sugar has dissolved. Add the capers, anchovies and shallot and set aside while you prepare the vegetables.
Use a mandolin to thinly slice the fennel, celery and cauliflower florets. Toss into the dressing with the pistachios and season with sea salt and freshly ground black pepper. Scatter with the fennel fronds before serving.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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