"The most important thing that everyone should bring to the dining experience is a certain generosity of spirit. Just remember that there are two kinds of people: lovers and others. And you know what you can do with the others."
- John Olsen
Extract from The Artist's Lunch. More

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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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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.