Fried chicken with Nefeli Kalamata olives

Ingredients:

  • 1 chicken cut in portions
  • 2 onions
  • 3 fresh tomatoes
  • 2 bay leaves
  • 2 garlic cloves
  • 100g of Nefeli Kalamata olives pitted
  • 6 finely chopped Nefeli roasted tomatoes
  • fresh parsley
  • 150 ml vegetable stock
  • 100 ml white wine
  • 5-6 tablespoons of Nefeli extra virgin olive oil PGI Chania
  • Salt & pepper
1

Peel the onions and chop them into rings.

2

Heat the oil in a large deep frying pan, add the onions, the garlic and the chicken pieces. Brown until the juice dries up.

3

Deglaze by adding the wine and the vegetable stock.

4

Add the salt, the pepper and the bay leaves. Lower the heat and simmer with the pan covered, until the only juice left is fat.

5

Add the chopped Nefeli roasted tomatoes to the pan.

6

Add the olives to the pan, 15 minutes before removing it from the heat.

7

Remove from the pan. Garnish with finely chopped fresh parsley and serve.