For ➋2 tbs olive oil
50 g butter
2 whole chicken legs
25 cl chicken stock
1 ts dried thyme leaves
12 black olives, stoned
1 orange, cut in half then into thin slices
1 tbs freshly chopped parsley
salt & freshly ground black pepper
Heat the oil and half the butter in a shallow pan. Brown the chicken pieces on both sides, then add the chicken stock. Stir in the thyme, olives and the orange slices. Cover and simmer gently for 20 m.
Check that the chicken is cooked (when pierced with the point of a knife the juices should run clear), then remove the pieces to a warm serving plate.
Taste the sauce, add the parsley and season it with pepper, and very carefully, if at all, with salt. Turn up the heat, reduce the liquid by bubbling down to 15 cl, then whisk in the remaining butter. The sauce will be shiny and slightly thickened when it is ready. Serve the chicken pieces and pour over the sauce.
Serve with wide noodles or steamed potatoes.
