About this recipe:The combination of green olives, wine and cream in this dish is indulgent but definitely worth it. Such rich flavour. It's great served with pasta, but is just as good with new potatoes. A fresh green salad with a light vinaigrette is the perfect complement on the side, and a bottle of chilled white wine to accompany is not essential, but definitely recommended!
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Remove bones and skin from chicken thighs. Slice them into strips about 1.5cm thick and set aside.
Dice the onion and garlic and gently saute in butter in a large pot, for about 10 minutes. Meanwhile, quarter the mushrooms and add to the pot. Stir in the green and yellow peppers, if using. Peel and quarter the tomatoes and add to the pot along with the chicken. Add the wine and season with salt and pepper. Bring to the boil and simmer for a few minutes to allow the alcohol to evaporate. Give it a stir, then simmer very gently with the lid on for 40 minutes.
Add the olives and cook for a further 10 minutes. Add the cream and bring to the boil before adjusting the seasoning, sprinkling over some chopped parsley and serving with generous quantities of Parmesan cheese.
If you want the sauce a bit thicker, what I do is strain it into a separate pan and whisk in small lumps of beurre manié (a 50-50 mixture of flour and butter creamed together) one at a time until the desired consistency is achieved. Make sure you boil the sauce for a few minutes to ensure the flour is properly cooked.