Ingredients
Method- 4 free-range chicken
- Sea salt
- Butter
- 12 green olives
- 8 beech-smoked bacon
- 4 ripe tomatoes
- Chicken stock
Method
IngredientsPreheat the oven to 180°C.
Place a pan over a medium to high heat. Rub free-range chicken thighs (skin on) with sea salt and a little melted butter, then fry, skin side down, in the hot pan for 3 minutes on each side.
Transfer to an ovenproof dish and add green olives, rashers crisply fried beech-smoked bacon and ripe tomatoes halved.
Season, then pour over warm chicken stock to just cover and bake for 25 to 30 minutes, or until the stock is reduced.
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