This Spanish Chicken with Olives is a reminder that hey, we’re adults.
I fear we got spoiled up here last week with our snow days and cold days, and we forgot a little bit that we were adults with real jobs and that, come Monday, we were going to have to face the facts that we were back to the 9-5 grind, with real pants and and all the other things that make every day.
One of the things that make us grown-ups is that we (mostly) eat real, honest to goodness food, filled with nutrients and vegetables. Food that isn’t only cereal, toast, eggs or, on less proud occasions, a bowl of ice cream. The way to get through making those adult meals mid-week is to make them one-pot, and this one, friends, this one, is a good one.
We’re traveling way back to 2012 when I was cooking the foods of Spain the first time around, and this recipe for Spanish chicken and olives was my own creation paying homage to the Andalusian region. Like the first time I made it, I wondered if the olives would be too much. I love an olive, but a whole dish of them? Yes and yes. Like the first time I made this, I could not get enough, was sad when I had eaten it all, and have vowed to make it again more on the regular. You will, I’m sure, go through the same thought process should you venture to make it, and let me tell you, yes, you really should.
Also a thought: why don’t I cook with leeks more? Must remedy that soon, so if you’ve got some good ones, send me your leek recipes!
Even if you want to omit the chicken entirely, the olive-leek-bean base of this stands on its own very well. Mix in some rice and you’ll do just nicely to keep this one-pot, and vegetarian.
I’m just sitting here, thinking out loud and trying to keep your grown-upness in tact, k?
Spanish Chicken with Olives
Leeks, black and green olives marry nicely with chicken thighs, sherry and lemon to make this one-pot recipe for Spanish chicken with olives.
Ingredients
- 3 TB olive oil
- 6 bone-in, skin-on chicken thighs
- 1 leek, white part sliced
- 1 onion, chopped (about 1 cup)
- 2 tsp chopped garlic
- 1 14-oz can fava beans
- 1 tsp thyme
- 1 TB oregano
- 1 tsp salt
- 3/4 cup dry sherry
- 1/2 cup chicken broth
- 1 14-oz can green olives
- 1 14-oz can black olives
- 1 lemon, juiced
- 1 cup fresh parsley, chopped
Directions
- Step 1 Season the chicken on both sides with salt and pepper. Heat the olive oil in a large, somewhat deep pan. Sear the chicken about 4 minutes on each side. Remove from pan.
- Step 2 Add the leeks, onions and garlic to the pan along with the oregano and thyme. Sauté until soft, about 10 minutes. Add the sherry, scraping the pan. Add the chicken broth, chicken and beans and simmer on low about 30 minutes until the chicken is cooked all the way through and the beans are tender.
- Step 3 About 10 minutes before you’re about to serve it, add the olives and lemon juice. Garnish with parsley.
