Easy Olive Chicken Recipe

Make this easy slow cooked chicken casserole with olives and new potatoes. Easy to cook in one pot, it is warming meal for any occasion.

Olive Chicken is a great family meal and also good for guests if served with some fresh green beans or mange tout, crusty bread and maybe a crisp white wine. Being super easy to prepare, it simply requires someone to stay indoors while the oven is on making it a good weekend dish.

Use a large casserole dish with a well fitting lid. A heavy dish like a traditional earthenware pot or Le Creuset type is best. Simply use enough of each ingredient to fit to the particular casserole you will be using and this chicken recipe will turn out perfect every time. Aim to cook enough for at least two to three people and make sure that whatever pot you use, it is fairly full though not overflowing. If cooking a vast amount for six plus people, then simply lengthen the cooking time a little. Being simmered at a very low heat, this dish is almost impossible to overcook so anything within reason will always turn out well.

Pre-heat the oven to Gas Mark 2 or about 150 degrees.

Olive Chicken Ingredients

New potatoes; enough to line the bottom of the casserole, roughly two deep.
Chopped chicken livers; enough to lightly cover the potatoes.
Finely chopped onion; enough for one light layer over the chicken liver.
Pieces of chicken; try to use a variety of pieces which include some bone and some without such as breast, legs and thighs.
Pitted green or mixed olives; enough for one layer and drained but still oily.
Large chunk of Parmesan rind.
2-3 Bay leaves or to taste.
1 unwaxed lemon (for three people) or more if needed, quartered.
Hot chicken stock; either home made or a good quality bought stock /cube.
White wine.
Salt and pepper to taste.

Preparing the Casserole

1. Wash the new potatoes spread them evenly over the pot.
2. Sprinkle over the finely chopped onion.
3. Spread the chopped chicken livers over the onion and potatoes.
4. Over this, evenly place the chicken pieces nestling them all together if they are odd shapes.
5. Place the bay leaves on the chicken.
6. Push the lemon quarters in between the chicken pieces.
7. Push the Parmesan piece in to the chicken so that it sits securely in the middle of the pot.
8. Pour the olives over the chicken in an even layer.
9. Slowly pour hot chicken stock over the whole dish until a little of the liquid is just visible at the very base of the olives.
10. Top up the liquid with white wine allowing about a glass of wine per person. This should take the liquid level up to just above the olives.
11. Season with a little salt and pepper if necessary. The olives, stock and Parmesan will probably be salty so be sparing with seasoning and adjust this at the end rather than over salting.
12. Place the casserole with the lid on in the middle of the preheated oven. Once the door is shut turn the heat to the lowest setting and leave to cook for a minimum of three and a half hours. For very large pots, check that nothing is sticking after this time and continue to cook for up to another two hours. Chicken and poultry should always be served well done and piping hot. The long cooking process ensures that all the flavors mingle together, the sauce thickens and that the wine and spices mellow.

To Serve the Olive Chicken

1. Remove dish from the oven and allow to stand for a couple of minutes.
2. Remove the Parmesan rind and Bay Leaves.
3. Stir the whole dish well, mixing everything together and serve.

This casserole provides a cosy and rustic meal when served at the table, straight from the cooking pot. Left-overs can be refrigerated for a couple of days and heated through to be served piping hot. The flavors will only improve overnight so this is also a dish which can be made a day in advance.

If storing like this, then cool as quickly and hygienically as possible and make sure that it is only reheated once, being piping hot all the way through.