Chicken with Sherry, Mustard and Olives
INGREDIENTS
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2-3 tbsp vegetable oil
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8 chicken thighs, or 4 breasts
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4 onions, halved
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2 tsp French mustard
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3-1/2 oz. dry sherry mixed with 5 oz. water or chicken stock
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1 tbsp sherry vinegar (or red wine vinegar)
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16 large green olives, plain or flavoured with herbs*
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Large handful of parsley, coarsely chopped
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Salt and freshly ground black pepper
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