Chicken with Garlic & Olives in a Spicy Pepper Sauce - Pollo al Ajillo y Aceitunas en Mojo Picon

This light and spicy dish will be sure to leave you feeling immensely satisfied and craving that trip to Spain! Tender Chicken Legs, scrumptious Olives and a boost of Garlic is an umathced combination, you will not regret making this for the family, or even for yourself on a weeknight.

Serves 3

90 minutes

Ingredients

3 tbsp Olive Oil

1 large 1 Onion, finely sliced

A handful of whole Garlic Cloves

300ml cooking White Wine

3 large sprigs of Rosemary

1 jar Mojo Picon

3 Chicken Legs (sized to preference)

A pinch of Salt

A Pinch of Black Pepper

200ml Chicken Stock

1 large handful Green Olives

Crusty Bread, to serve

You May Also Need

TIP: The portion amount is represented by the quantity of Chicken Legs. Feel free to adjust the quantity of each ingredient to suit the number of people you're making it for, or if you want more for yourself!!

Goes Well With

Barriobero White Rioja

£14.49

Directions

1.On a medium heat, add the Olive Oil, Onion and Garlic into a pan. Sautee until the Onion is translucent.

2.Add the White Wine and simmer until the alcohol has been cooked off. Add the Rosemary and Mojo Picon and stir to combine.

3.In an oven proof dish, season the Chicken Legs with Salt and Pepper. Add the sauce, Chicken Stock and Olives and place in an oven at 180ºC for at least 40 minutes, checking every so often.

4.Once the chicken is cooked through (use a knife to check), pour out 2/3 of the sauce back into the pan from earlier and place on the stove to simmer for a further 15 minutes. Place the Chicken back in the oven at 200ºC for 15 minutes.

5.Serve and enjoy this succulent golden Chicken with Bread and the Spicy Pepper Sauce.