Mediterranean chicken stew

Name: Mediterranean chicken stew
Total time: 20 min
Yield: 4
Ingredients: 4 chicken bolt; 1 tablespoon flour; 4 tablespoon olive oil; 1 bulb garlic; 1 tablespoon dried oregano; 1 teaspoon dried rosemary; 200 milliliters dry white wine; 100 gram green olive

Ingredients

4 chicken bolt
1 tablespoon flour
4 tablespoon olive oil
1 bulb garlic

1 tablespoon dried oregano
1 teaspoon dried rosemary
200 milliliters dry white wine
100 gram green olive

Directions

Sprinkle the chicken bolts with (coarse) salt, pepper and the flour. Shake off excess flour. Heat the oil in a large pan and fry the chicken in portions to turn brown. Take out of the pan.
Stir the cakes and fry the garlic for a few minutes at a low setting. Add the herbs and finish with the wine. Leave to boil at high speed and put the pieces of chicken back in the pan. Leave the lid on the pan at a low setting for about 20 minutes.
Spoon the olives through and cook gently for 10-15 minutes without a lid. Tasty with potatoes from the oven or bread.