The thighs are the most loved part of the chicken among children and… older children. The full taste of the chicken gets along perfectly with the most surprising of ingredients and allow us to experiment in a limitless way. Today, we will combine it with olives, so get ready to be pleasantly surprised!
Preparation time: 15 minutes
Cooking time : 40 minutes
Ingredients for 6 persons
- 12 chicken thighs
- Flour for frying
- 4 tablespoons of olive oil
- 2 garlic cloves, crushed
- 4 pork belly slices, chopped
- 2 onions, cut as rings
- 2 tablespoons of caper
- 300gr KYKNOS tomato sauce
- ½ cup white dry wine
- 2 tablespoons of fresh, chopped sage
- 1 teaspoon of rosmary
- 1 bay leaf
- 100gr. green olives cut as rings
Preparation:
Wash the chicken well and coat it with a layer of flour. Preheat some oil in a pot in high fire and once ready add the chicken and let it cook until golden brown, for about 3 minutes per side. Then, we add the onions, the pork belly slices and cook for about 2 minutes- until they become shiny.
We pour the wine and wait for the alcohol to boil down, before we stir in the rest of the ingredients and herbs- apart from the caper and olives. We cook over medium heat for 25 minutes. When the time’s up add the olives and caper and cook for another 15 minutes- or until the sauce has thickened.
Serve with french fries or mashed potatoes, or with a colourful green salad.
Tasty tip
While cooking the thighs with the onion and garlic we can add 2 anchovies (melt) for a more special flavor.