Chicken frying sticks with lemon and olives

Let the olives drain. Heat the olive oil in a frying pan and fry the frying sticks over medium-high heat in 4-6 minutes around brown. In the meantime, squeeze out the lemon. Halve the lemon peel and pull out the thin skins. Cut the peel into thin strips.

Sprinkle the lemon juice over the chicken frying sticks and spread the strips of lemon zest, the olives and the thyme around the chicken. Pour in the broth and smother the chicken without the lid in 10-12 minutes until soft, until done. Let so much moisture evaporate that it becomes a thin sauce.