Chicken with Orange and Black Olives

This is a really nice sauce for chicken.  We made it with chicken thighs and served it with bulgar, as suggested in the original.

Chicken with Orange and Black Olives

2 tbl. olive oil
4 tbl. butter
2 whole chicken legs
1 cup chicken stock
1 tsp. dried thyme
12 black olives, pitted
1 orange, cut in half then thinly sliced
1 tbl. chopped parsley
salt and pepper

Heat the oil and half the butter in a shallow pan. Brown the chicken peices until golden brown on both sides, then add the stock. Stir in the thyme, olives and orange slices. Cover and simmer gently for 20 minutes.

Check chicken is cooked—when pierced with the point of a knife the juices should run clear—then remove the meat to a warm serving plate.  Taste the sauce, add parsley, and season with pepper and very carefully, if at all, with salt. Turn up the heat and reduce the liquid by bubbling down to cup, then whisk in the remaining butter.  The sauce will be shiny and slightly thickened when it is ready.  Plate the chicken pieces and pour over the sauce.  Serve with a starchy accessory such as wide noodles or potatoes.

Nigel Slater, Real Fast Food