150 gr of pitted green and black Spanish olives
50 ml Spanish olive oil
8 free range chicken thighs
1 head of garlic
1 spanish onion
1tbsp of flour
1 shot of brandy (or dry white wine if you prefer)
Black pepper powder
2 sprigsof fresh rosemary
1 glass of water (or chicken stock)
Place a wide pan over a high heat and brown the seasoned chicken thighs with a bit of olive oil. Skin side down first as they will release a bit of fat which will help golden the chicken and for all the remaining ingredients to caramelize properly.
Once both siders of all the thighs are dark golden set them aside and start frying the thinly slice garlic and onion.
When golden add the four and stir constantly for 1 minute so the four toasts evenly and doesn’t give a doughy favour to the end dish.
Bring the chicken back into the pan, add the rosemary and pour the glass of white wine. Stir to dissolve the four properly and reduce the wine by half: to burn the alcohol and to give enough of the acidity that this dish needs.
At this point we should add the black pepper, the glass of water and the olives and braise it for around 20 minutes, till the chicken has tenderized and all the ingredients have come together in a juicy and rich sauce.
Taste the seasoning and buen provecho!