Chicken and Crushed Olive Escabeche

Make your chimichurri

Salt and pepper your chicken pieces generously and set aside to bring to room temp.

To make your chimichurri, finely chop 1 small head of parsley, most of the stems removed but some are ok. Add to a bowl with 1 tsp lemon juice, 1/2 tsp red wine vinegar, 1/2 tsp white sugar, 1/4 tsp red chili flakes, 2 tbsp olive oil and 1/2 tsp salt. Mix well and set aside.

Cook your chicken

Heat a large frying pan over medium high heat and add 2 tbsp olive oil. Pat dry your chicken with a paper towel to avoid oil splatter, and place chicken in pan. Cook for about 4 mintues per side until you get a golden sear. Remove from pan and turn heat down to just over medium.

Finish your sauce

To the same pan, add 3/4 cup white wine and 1/2 cup crushed olives and let it cook for about 1 minute. Add 1/4 cup white wine vinegar and cook for 20 seconds. Add chicken back to pan and cook for 2 minutes. Add red onion and flip the chicken, ensuring all the red onion gets coated with liquid. You're not cooking the onion really, just flash pickling it. Cook for another 2 minutes and remove from heat. Add the zest of 1 lemon and serve. Make sure to drizzle with sauce and serve with lots of onions and olives.