- 1 tbsp. vegetable oil
- 4 chicken thighs
- 4 chicken drums
- 4 shallots, peeled and cut into quarters keeping the core intact
- 6 garlic cloves, skins on and bashed
- 3 red peppers cut into triangles
- 3 Tbsp. flour
- 500ml chicken stock
- 2 tsp. sugar
- 100g Green olives, pitted
- Spring of thyme
Preheat oven to 180°c.
On a medium to high heat brown the chicken pieces in the oil in batches, and set aside. Be sure not to over crowd the dish as this will prevent the chicken from being properly browned all over.
Sauté the shallots until lightly golden and set aside, do the same with the garlic and then the red peppers.
There will be a little chicken fat left in the pan, stir in the flour and whisk in the prepared chicken stock.
Season to taste, remembering that the green olives and stock are quite salty.
Add the chicken, shallot, garlic and peppers back to the casserole dish and stir well so everything is coated in the sauce. Add a few sprigs of thyme and the olives. Cover with a lid and bake at 180°c for 30 minutes.
Scatter with a few fresh thyme sprigs and serve.