John Olsen

Poulet Picasso

4 chicken thighs
2 tablespoons olive oil
4 large ripe tomatoes, peeled and quartered, or tinned tomatoes
2 garlic cloves
20 black and green olives, seeded
pinch cayenne pepper
1 teaspoon smoked paprika
parsley
chives

Dust chicken pieces in flour and sauté in oil until done.

Put aside in a warm oven, covered in foil, until ready to serve.

Place the tomatoes, crushed garlic, olives, cayenne pepper and smoked paprika in a pan until hot and the taste of olives has percolated into the sauce. (Do not add any salt.)

Remove from the heat and serve the sauce over chicken.

Garnish with parsley and chives.

serves 4