Difficulty: 3/5
Peel and finely chop the shallots and garlic.
Place the chicken pieces in a large bowl. Add the green olives, 20 black olives, 2 tablespoons olive oil, juice from 1 lemon, chopped shallots, garlic, Espelette pepper, and salt. Marinate for 2 hours, stirring occasionally.
Blanch the tomatoes for 1-2 minutes after removing the stems. Refresh under cold water, peel, deseed, and coarsely crush them.
Drain the chicken pieces. Heat 1 tablespoon olive oil in a large pan and brown the chicken over high heat, stirring constantly. Add the marinade ingredients and juices. Reduce heat and cook for 2 minutes.
Add the crushed tomatoes and thyme sprigs. After 3 minutes, pour in the chicken broth. Stir, bring to a boil, then reduce heat and cover 3/4. Simmer for 40 minutes. Meanwhile, peel the potatoes, cut into large dice, and rinse.
Boil the potatoes in salted water for about 20 minutes until tender. Drain, then mash with a potato ricer. Stir in the milk, season with salt and white pepper, and finish with a drizzle of olive oil. Keep warm in a bain-marie.
Thinly slice the remaining black olives. Whisk the anchovy cream with a ladleful of the fricassee sauce, then stir back into the pot.
Serve the fricassee alongside the creamy potato mash, topped with olive strips and tapenade on the side.
Expert Tips: A pressure cooker works perfectly here—reduce cooking to 20 minutes after browning. Always start with a good sear on the chicken for depth of flavor. Finish the sauce uncovered to thicken slightly.
Swap the mash for wide tagliatelle tossed with olive oil and fresh herbs for a lighter twist.
