preparation time: 20 minutes
cooking time: 50 minutes
serves: 4-6
12 chicken drumsticks
2 teaspoons olive oil
1 onion, chopped
2 sticks celery, sliced
1 small fennel bulb, halved and finely sliced
2 garlic cloves, crushed
400g can diced tomatoes
1 cup chicken stock
4 large sprigs thyme
1/2 cup (75g) pitted kalamata olives
(75g) baby spinach leaves
1. Trim fat from the chicken. Heat the olive oil in a large, deep, heavy-based frying pan. Cook the chicken in 2 batches over medium heat for 5 minutes, turning until golden brown. Set aside on a plate.
2. Reduce the heat slightly and add the onion, celery and fennel to the pan. Cook for 10 minutes, stirring often, until very soft and lightly golden. Add the garlic and cook for 1 more minute. Stir in the tomatoes and stock, add the thyme and return the chicken to the pan.
3. Cover and bring just to the boil, then reduce the heat and simmer for 30 minutes, until the chicken is tender. Add the olives and spinach; cook until the spinach has wilted.
