- 1/2 cup extra virgin olive oil
- 2 medium onions, finely chopped
- 2 leeks, white parts only, finely chopped
- 1 bay leaf
- 1 teaspoon finely chopped fresh thyme
- 1 bunch finely chopped fresh oregano
- 3/4 cup sherry vinegar
- 1 quart water
- 1 (6 pound) free-range chicken, cut into pieces
- 1 cup green olives
- 1 cup black olives
- Heat 1/4 cup oil in a saucepan over medium heat. Saute the onions, leeks, bay leaf, thyme, and oregano for 8-10 minutes, or until the onions and leeks are lightly browned. Pour in the vinegar, water, and remaining 1/4 cup oil.
- Add the chicken to the saucepan. Cover and cook over low heat for 50 minutes, or until tender. Add the olives 5 minutes before the chicken is cooked. Remove the bay leaf. Bone the chicken and serve hot with beans.