POULTRY WEEK 1: Marinated grilled chicken with lemon and mixed olives in brandy sauce

This is a recipe which manages to put together ingredients which probably would not meet in a pan at the same time but the result is really tasty and full of aromas. Marinating the chicken the whole night not only makes it more tender and keeps it juicy but especially tasty thanks to the brandy. The olives are not something new in such a recipe but this traditional touch with the modern twist of the marinade works out very well and with the various flavours in a perfect balance

Recipe of Chryssanthos Karamolegos,

from "BHMAgourmet" of  "TO BHMA" newspaper

Ingredients (for 6-8 people)

For the the chicken:
1 large chicken (about 2.000-2.250 gr.), cut in portions
1 tea-cup of black olives, pitted and finely chopped
1 tea-cup of green olives, pitted and finely chopped

For the marinade:
3 lemons, cut in thin slices (unwaxed)
6 medium shallots, cut in slices
1 tea-cup of extra virgin olive oil
2/3 tea-cup of brandy
12 sprigs of fresh thyme
salt
pepper
1 pinch of cayenne pepper

Method:
In a large bowl put all the marinade ingredients, add the chicken and mix with your hands to coat well. Cover the bowl with cling film and leave in the fridge to marinate the whole night.

Next day, arrange the chicken along with its marinade in an oven pan and cook under the grill in medium temperature for about 12-15 minutes on each side or until the chicken is well cooked. *** During the cooking, often baste the chicken with its juices using a brush. When it is cooked through arrange the chicken on a serving platter and keep it warm.

Transfer the rest of the marinade in a small saucepan and boil in medium-low heat until it reduces down and becomes a nice thickened sauce. 

Serve the chicken while it is still hot, with the olives on the side and pouring over with the brandy sauce. Accompany with a rice pilaf or fried potatoes.