Chef notes
This is a great recipe that celebrates summer and the flavors of the South of France. It reminds me of my summers in Provence as a child. This classic flavor profile also works well with fish.
Technique tip: Cook the chicken under a weight to ensure thorough browning.
Swap option: You can use a whole spatchcocked chicken or chicken breasts.
Ingredients
- 1/2 whole chicken, bones removed
- Sea salt, preferably Maldon
- Freshly ground black pepper
- 1/2 cup extra virgin olive oil, divided
- 2 cloves garlic, peeled and thinly sliced
- 1/2 cup black olives, pitted
- 1 teaspoon salted capers, soaked in water and drained (optional)
- 4 cups cherry tomatoes, halved and seeded
- 1 bunch basil leaves, torn
- 1/2 cup white wine
Preparation
1.Remove the chicken from the fridge 20 minutes before cooking.
2.Season the chicken generously with salt and pepper on both sides.
3.Heat 1/4 cup of the oil in the pan on a high heat until hot (it's important to have a hot pan so that the chicken becomes golden brown and doesn't stick).
4.Place the chicken skin side down in the hot pan, and reduce the heat a little. Place a second skillet on top to weigh it down. Cook for 5 minutes.
5.Once you have color on the underside of the chicken, flip it over and reduce the heat a little more. Let cook for another 5-7 minutes or until the internal temperature reaches 165°F.
6.Remove the top skillet and add the garlic, capers and olives to the pan. Then add the tomatoes (you want these to soften but not to cook through).
7.Add a little more olive oil and a splash of wine then sprinkle in the basil leaves.
8.Remove from the heat and let sit in the pan to rest for one minute before serving.
