Decided to do something different today so dragged out an old recipe for chicken and potato.  This recipe has thyme in it and I threw in a handful of black olives five minutes before serving.

I attained a taste for black olives in Kosovo a few years ago as they served them with just about every main meal you8 could think of.

INGREDIENTS
6 chicken thigh fillets cut into bite size pieces
Flour
Salt & Pepper
1 sliced onion
3 teaspoons crushed garlic
1 1/2 cups chicken stock
Thyme (I used dried)
Large rasher of bacon, sliced
6 chat spuds sliced in half
Handful of olives

METHOD
Toss chicken in a little flour that has been seasoned with salt and pepper.  Heat olive oil in camp oven and cook chicken until browned.  Add onion, garlic and sliced bacon and cook for several minutes.

Pour the stock over the chicken and add the thyme.  Bring to a simmer and cook for 15 minutes until chicke3n is tender.

Add the potatoes and cook for 20 minutes until potatoes are soft.  Stir through the olives and cook a further 5 minutes.

The ingredients



Before adding the stock



I used a 10" Camp Chef Lewis & Clark Oven



Cooked to perfection



HOWS THAT FOR CAMP OVEN TUCKER!!!!

Derek wrote on Aug 2^nd, 2009 at 5:56pm:



Yep & yep

Very Nice Derek

Aart

Thanks for sharing Derek, looks a treat.

( at the moment I can only go online at work, kids used up all a memory at home for the month, should be back by the 5th)

Learning to use my CO and cooked this one for dinner this evening. I added carrots and omitted the olives though.
I was quite impressed with the meal, so was the rest of the family.
I am sure this will be a regular in our camp cooking.