Difficulty:[usr 3 ]
Peel and chop the shallots and garlic.
Put the chicken pieces in a bowl. Add the green olives and 20 of the black olives, 2 tablespoons of olive oil, the juice of a squeezed lemon, the shallots, the garlic, the chilli and salt. Marinate for 2 hours, stirring occasionally.
Scald the tomatoes about 1 to 2 minutes after removing the stem. Refresh them with cold water. Peel them immediately. deseed them, coarsely crush them.
Drain the chicken pieces. heat 1 tablespoon of oil in a pan. Brown the chicken pieces over high heat, stirring constantly. Add the marinade (juice and ingredients). Lower the heat. Cook for 2 minutes.
Add the crushed tomatoes and thyme. After 3 minutes of cooking, pour in the chicken broth. Mix, bring to a boil. Lower the heat, cover 3/4. Let simmer for 40 minutes. Meanwhile, peel the potatoes. Cut them into large dice, wash them.
Cook them in a large pot of salted boiling water for about 20 minutes. Drain them carefully, pass them through a potato masher. Add the milk, salt and pepper. Flavor this purée with a drizzle of olive oil. Keep it warm in a bain-marie during the rest of the operations.
Cut the remaining olives into thin strips. Whip the anchovy cream with a ladle of sauce. Pour everything back into the pot. Serve the fricassee with the mash sprinkled with the strips of olives, the tapenade on the side.
Suggestions:Cooking in a pressure cooker is particularly suitable for this type of dish (allow 20 minutes of cooking). Start with a good browning of the chicken. When the cooking is finished, let the sauce still stew uncovered.
You can replace the mashed potatoes with large tagliatelle seasoned with a drizzle of olive oil and fine herbs.
