Ligurian chicken with olives, pine nuts and potatoes

Ingredients

For 1 serving

• Skinless chicken thighs170 g
• Black olives6
• Pine nuts6 g
• Potatoes180 g
• Rosemaryto taste
• Bay leavesto taste
• Garlic1 clove
• Chicken broth100 ml
• Extra virgin olive oil8 g
• Saltto taste

Contains: nuts, celery,

Method

1. Cut the chicken thighs into 2–3 pieces and salt them; peel the potatoes and cut them into chunks of about 2.5 cm; peel and crush the garlic. Heat the chicken stock.
2. Heat the oil in a saucepan over medium-high heat with the garlic, a sprig of rosemary and a bay leaf and brown the chicken for 6 minutes, turning, until golden on all sides.
3. Add the potatoes and the hot stock, cover and cook for 25 minutes over low heat, turning now and then, until the chicken is tender and the potatoes soft.
4. Meanwhile toast the pine nuts in a small dry pan over medium heat for 1–2 minutes, until just golden.
5. Add the black olives and pine nuts to the pan and cook uncovered for 5 minutes over medium heat, until the liquid reduces and turns glossy; adjust the salt, remove the bay leaf and serve hot.