The pairing of chicken and olives is a classic combination. In this recipe, the pearl couscous soaks up the savoury juices that fill the bottom of the pan. I buy some very good chicken thighs on the bone from my local butcher and brown them until a thick crust forms on the skin. A big splash of dry white wine combined with pungent garlic and green chilli creates an undeniably flavour-filled scent that fills the kitchen and encourages the pouring of my own glass of wine. I serve this dish with marinated peppers and something green.
PAN-FRIED CHICKEN THIGHS WITH GREEN OLIVES AND PEARL COUSCOUS
Serves 6 / Prep time: approx 25 minutes / Cook time: 30 minutes
• 6 bone-in chicken
