Chicken with Green and Black Olives

Poulet aux deux olives

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

The sumptuous colours – the colours of the Pays Catalan – red, gold, green and black, and the sweetness of the red peppers against the sharp saltiness of the olives, give a great lift to this dish.

It appears to be complicated, with a long list of ingredients, but most are simple things that we tend to have to hand. The peppers I prefer are the long, thinner-skinned ones as they are more delicate, but the thick, square peppers are also good for making a mellow and harmonious