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Olive-brine chicken

Olive-brine chicken served on a sharing plate

Olive-brine chicken

Name: Olive-brine chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1kg skin-on, bone-in chicken thighs; 75g Nocellara olives or any green olives, smashed, reserving 150ml brine from the jar; 2 tbsp olive oil; 4 garlic cloves finely sliced; 2 shallots cut into rings; 1 lemon 1⁄2 juiced, 1⁄2 sliced; 50g unsalted butter; small handful of parsley finely chopped; new potatoes or rice, to serve

Ailsa Burt

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Serves 4

Easy

Prep: 20 mins

Cook: 45 mins

plus at least 8 hrs brining

A star rating of 5 out of 5.7 ratingsRate

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Beat food waste and use up olive brine to make this flavourful chicken dinner. Nocellara olives work well, but any green olives will do

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

1kg skin-on, bone-in chicken thighs
75g Nocellara olives

or any green olives, smashed, reserving 150ml brine from the jar
2 tbsp olive oil
4 garlic cloves

finely sliced
2 shallots

cut into rings
1 lemon

1⁄2 juiced, 1⁄2 sliced
50g unsalted butter
small handful of parsley

finely chopped
new potatoes

or rice, to serve

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Nutrition: Per serving

kcal613
fat48g
saturates16g
carbs2g
sugars1g
fibre1g
protein41g
salt2g

Method

step 1

Tip the chicken and olive brine into a freezer bag or baking dish, making sure the chicken is as submerged as possible. Cover and leave in the fridge overnight for at least 8 hrs or up to 12 hrs.
step 2

Heat the olive oil in a heavy-based saucepan over a medium-high heat. Remove the thighs from the brine, shaking off the excess and add to the pan, skin-side down. Fry for 10-15 mins until golden and crispy. You may need to do this in batches. Flip the thighs and sprinkle the smashed olives, garlic, shallots, lemon slices and butter into the pan along with a good splash of water. Continue to cook for a further 10-15 mins, until the chicken is cooked through. Pour in some water if it starts to look too dry. Add a splash of lemon juice and season to taste, adding more lemon juice if you prefer. Spoon the pan juices over the chicken to serve and scatter over the parsley. Serve with some crushed new potatoes or rice, if you like.

Recipe from Good Food magazine, Christmas 2023

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A star rating of 5 out of 5.7 ratings

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