Chicken with green olives and artichokes

Name: Chicken with green olives and artichokes
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 celery stalk, chopped; 2 leeks, white part only, rinsed and sliced into 1 cm (½ inch) rounds; 500 g (1 lb 2 oz) waxy potatoes, such as kipfler (fingerling), scrubbed and cut into 4 cm (1½ inch) chunks; 500 g (1 lb 2 oz) waxy potatoes, such as kipfler (fingerling), scrubbed and cut into 4 cm (1½ inch) chunks; 500 ml (17 fl oz/2 cups) chicken or vegetable stock; 500 ml (17 fl oz/2 cups) chicken or vegetable stock; 1 fresh bay leaf; 1 tablespoon lemon juice; 16 marinated artichoke quarters; 4 chicken Marylands (leg quarters); 4 prosciutto slices; 16 large green olives

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

If you are lucky enough to have an Italian grandmother, this recipe would be typical home-style comfort food, but both my grandmothers were Scottish, so for us it was all oats, barley and braises! I’m now making up for lost time, and a slightly stodgy heritage, by spending hungry hours plotting and planning in Italian delis.

Ingredients

2 leeks, white part only, rinsed and sliced into 1 cm (½ inch) rounds
1 celery stalk, chopped
500 g (

Europe
Italy
Main course
Mediterranean

Method

Preheat the oven to 180°C (350°F). Put the chopped leeks, celery and potatoes in a large roasting dish and add the stock, lemon juice and bay leaf. Arrange the chicken pieces over the top of the vegetables and cover with foil.