Braised Chicken in Spanish Olives Sauce created by Omar Allibhoy

Kate Johns

Olives From Spain

Standard Supplier 27th August 2020
Kate Johns

Olives From Spain

Standard Supplier

Braised Chicken in Spanish Olives Sauce created by Omar Allibhoy

60 min


  • 50ml Spanish olive oil
  • 8 free range chicken thighs
  • 1 head of garlic
  • 1 Spanish onion
  • 1 tbsp flour
  • 1 shot of brandy (or dry white wine if you prefer)
  • 150g of pitted green and purple Spanish olives
  • Salt
  • Black pepper powder
  • 2 sprigs of fresh rosemary
  • 1 glass of water (or chicken stock if you have)


Place a wide pan over a high heat and brown the seasoned chicken thighs with a bit of olive oil. Skin side down first as they will release a bit of fat which will help golden the chicken and for all the remaining ingredients to caramelize properly.
Once both sides of all the thighs are dark golden set them aside and start frying the thinly slice garlic and onion.
When golden add the flour and stir constantly for 1 minute so the flour toasts evenly and doesn’t give a doughy flavour to the end dish.
Bring the chicken back into the pan, add the rosemary and pour the glass of white wine. Stir to dissolve the flour properly and reduce the wine by half: to burn the alcohol and to give enough of the acidity that this dish needs.
At this point we should add the black pepper, the glass of water and the olives and braise it for around 20 minutes, till the chicken has tenderized and all the ingredients have come together in a juicy and rich sauce.
Taste the seasoning and buen provecho!

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.