Chicken with Castelvetrano Olives, Lemon, and Herbs, AKA “Pollo de Heather”
When I made this for a client a few months ago, Rick James sniffed around the kitchen, asking for his portion. I usually make extra food for us (so that I don't have to cook for clients and us!), but for whatever reason, I didn't think he'd be excited about this meal. I'm unsure why—it has all his favorite ingredients: Castelvetrano olives, lemon, garlic, and herbs. And it matches his food vibe: simple and homey.
That night, I made this for us, and have made it several times since. It's so simple to whip up and uses ingredients I always have in my kitchen. Rick James loved it so much that he coined it "Pollo de Heather”!
Pollo de Heather: Chicken, Castelvetrano Olives, Lemon and Thyme
1 each yellow onion, julienned. Shallots or leeks work well!
2 tablespoons garlic puree
3-4 cups bone broth
10 ounce jar pitted Castelvetrano olives, drained and smashed
.66 ounce package fresh thyme
1-2 each lemons, juiced and zested
METHOD
Dry chicken, then cover with olive oil, salt and pepper. Brown both sides in a preheated cast iron. Transfer to a plate and set aside.
Add onion to the cast iron. Season with salt and pepper. Once soft, add a splash of bone broth to release any fond.
Add garlic, cook for 1-2 minutes, then top with chicken, olives and thyme.
Pour bone broth just to cover. Make sure the thyme is totally submerged in the liquid.
Bring to a boil, reduce to a simmer, then cover and cook for a few hours or until the chicken is fork tender.
Remove the lid, turn up the heat and cook until the liquid has reduced into a sauce. Remove any thyme sprigs - the leaves should have released into the broth.
Squeeze lots of lemon and sprinkle with lemon zest.
Eat as is or over wild rice with arugula, or with crispy potatoes. This can also be turned into an excellent pasta!
