Summary

Ingredients

• 2 chicken breast fillet (s), doubled with skin (approx. 50g each)
• salt and pepper
• 6 tablespoon oil (olive oil)
• 125 ml sherry, drier
• 200 ml chicken broth
• 2 cloves garlic, crushed
• 0.5 ½ bunch thyme, chopped
• 15 olives filled with peppers, green
• 10 olives, black, pitted
• Flour

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Instructions

1. Pat the chicken breast fillets dry with paper towels, cut into bite-sized pieces, and season with salt and pepper on all sides. Coat lightly with flour and shake off excess.
2. Heat 6 tablespoons of olive oil in a large pan over medium-high heat for 2 minutes until shimmering.
3. Working in batches to avoid crowding, fry the chicken pieces for 4-5 minutes per batch over medium-high heat until golden brown on all sides. Transfer each batch to a plate.
4. Pour out most of the oil from the pan, leaving about 1 tablespoon. Add 125 ml sherry and 200 ml chicken broth, scraping up any browned bits from the bottom with a wooden spoon.
5. Stir in 2 crushed garlic cloves and three-quarters of the chopped thyme. Reserve the remaining thyme for garnish.
6. Return the chicken pieces to the pan. Simmer over low heat for 10 minutes until the chicken reaches 74 °C (165 °F) at the thickest part.
7. While the chicken simmers, slice the pepper-filled olives. During the last 2 minutes of cooking, add the sliced pepper-filled olives and black olives to the pan and stir gently.
8. Serve the chicken with sauce in bowls, garnished with the reserved thyme.