Whether you’re planning a romantic meal for two or a night in with friends this February, this recipe from Sophie Dahl is simple, easy and still guaranteed to impress.
Chicken stew with green olives (serves 4)
1 chicken (cut up)
2 gloves of garlic
1 fennel bulb roughly chopped
250ml white wine
400g can of chopped tomatoes
250ml chicken stock
150g green pitted olives
Handful of fresh basil
In a large pan, heat 3 tablespoons of olive oil; and add the chicken, cook for 15 minutes until it has browned. Remove from pan and keep to one side.
In the same pan, sweat the garlic and fennel in a little more oil for a few minutes. Pour the wine over, add the tomatoes and cook for another 10 minutes on low. Put the chicken back in the pan and cook on low for around 30 minutes, adding the stock little by little. Put the olives and basil in at the end and serve. Add a chunk of rustic bread to soak up the delicious sauces.
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