Do you always throw away the brine from the olives? If your answer is yes. Next time you can save it and use it to marinate chicken. I used green olives stuffed with garlic to make a tapenade and then used the brine from the olives to marinate chicken legs, thighs and wings. I left the chicken marinating for about two hours, so the chicken didn't absorb a strong olive flavor nor was it salty, rather it lacked a little salt and pepper. So, if you are going to leave it marinating for a short time add salt, and if you are going to leave it overnight in the refrigerator you don't need to add any salt. For the side dish, I tossed diced potatoes with seasonings in a baking dish, placed the chicken pieces right on top and roasted them. The potatoes were cooked in the juices released by the chicken and were so flavorful and delicious.
Serves: 2 - 3 people Prep time: 30 mins to overnight Cooking time: around 35 mins
2 chicken thighs, 2 chicken legs and 2 wings
The brine of a jar of garlic stuffed green olives
1 teaspoon of dried thyme or oregano
3 garlic cloves, minced
Salt and pepper
Place the olive brine, dried thyme or oregano, and minced garlic in a shallow pan
Place the chicken pieces in the tray and make sure that all the chicken is in contact with the brine
Leave to marinate for one hour to 24 hours. If you are going to leave it marinating for a short time, add salt. If you are going to leave it overnight ++ in the refrigerator, do not add salt
When you are ready to cook it, discard all the brine and pat dry the chicken with paper towels and place it on a baking sheet
I decided to cook some potatoes for my side dish at the same time. I mixed the potatoes with a little salt, pepper and olive oil, put them on the baking sheet and placed the chicken on top
Roast until the chicken is golden brown and the cooking thermometer indicates 165 in the thickest part of the chicken piece
If you wish, you can accompany the chicken with tapenade
I bought a whole chicken, used the thighs, legs, and wings for this recipe and froze the breasts to make a soup or cook it for a reina pepeada (a Venezuelan chicken and avocado salad).