If many of Denise’s recipes seem to be slow-cooked ones, there is a good reason. They date from the days when her family worked in the vineyards picking grapes, & these one-pot dishes could be left by the fire all day, to simmer gently & imbibe the perfumes of wine & herbs.
Cut the chicken in
In the meantime, make the garlic croûtons. Leave the garlic in the olive oil for about 1 hour. Then dip a pastry brush into the oil & brush across both sides of each slice of bread. Grill bread until brown & then toss in parsley. (The croûtons can be used to garnish stews, soups & salads).
minutes before the chicken has finished cooking, sauté mushroom for 3 mins in a little oil, then transfer them with juices to casserole. Cook uncovered for rest of time to reduce slightly. When cooked, remove chicken & mushroom & keep warm on serving dish. Skim fat from sauce and strain it into a small saucepan. Bring to the boil, turn down heat, add olives & simmer for 5 mins. Adjust seasoning, spoon sauces & olives over chicken & scatter hot home-made croûtons on top.
© 1987 Leslie Forbes estate. All rights reserved.