Chicken confit in olive oil
Ingredients
For
4
personnes
- 8 chicken thigh fillets
- 2 onions
- 10 cloves of garlic
- 3 carrots
- 4 good-sized potatoes
- 1 bouquet garni
- 100g of tomato purée
- 1 jar of sun-dried tomatoes (100 g)
- 20 cl of white wine
- 10 cl of mild-flavoured olive oil
- 100 g of green olives Picholine (PDO Nîmes)
- Salt, pepper
Tip
As for the olives, you can also choose Picholine, which are recognised under the ‘Olive de Nîmes’ Protected Designation of Origin.
Instructions
- In a large frying pan, heat the mild-flavoured olive oil and add the chicken pieces. Brown on both sides.
- Peel the onions and slice them thinly. Peel the garlic cloves. Add everything to the frying pan. Cook for 3 minutes until golden. Meanwhile, peel the carrots and cut them into thick rounds. Add them to the frying pan.
- After a few minutes, add the white wine and leave to reduce completely, uncovered. Season to taste.
- Meanwhile, peel the potatoes and cut them into chunks.
Add the tomato purée, sun-dried tomatoes, bouquet garni and potatoes to the frying pan. Mix well. Cover and leave to simmer for 1 hour over a low heat, stirring occasionally. Add the pitted green olives before serving piping hot.
Tip
As for the olives, you can also choose Picholine, which are recognised under the ‘Olive de Nîmes’ Protected Designation of Origin.
We recommend...
Choose PDO olives de Nîmes for their crunch, their generous size and their buttery, nutty flavours.
Other green olives from PDO may also be suitable: Lucques du Languedoc PDO or olives cassées de la Vallée des Baux-de-Provence PDO.
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