2 tablespoons black pitted olives, stoned and sliced
chopped fresh parsley, to garnish
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Method Prep:15min › Cook:20min › Ready in:35min
Bring a saucepan of water to the boil and cook potatoes for 10 to 15 minutes until they are tender. Drain and set aside.
Meanwhile, in a frying pan or casserole dish, heat the oil and fry the chicken on all sides until browned. Remove from the pan and set aside.
In the same frying pan cook and stir leek and garlic, until leek starts to soften. Add tomatoes and chicken stock and stir well. Add carrots, bay leaf and tomato purée and season with salt and pepper. Stir well and bring to a simmer. Return the chicken to the pan and simmer for about 15 minutes, until vegetables are soft and chicken is tender.
When ready to serve, add the potatoes to the stew followed by the olives then season and sprinkle with fresh parsley to serve.
Fingerling potatoes may not be available in your local shops. These small potatoes are elongated and fully mature when harvested, unlike new potatoes which are similar in size. If you are unable to find fingerling potatoes, the potato variety Pink Fir Apple, would work well in this recipe.