1 Heat the Cristel® sauté pan to 2/3 of the maximum power of your source of heat for a minute, then test the heat using the 'water drop' technique.
2 Add the chicken thighs to the sauté pan and wait until they peel away naturally. Then turn them over and brown the other side.
3 Add the onions and the clove of garlic and brown them.
4 Deglaze with white wine and add the chopped tomatoes.
5 Add the olives, the preserved lemon and add seasoning.
6 Put the lid on the pan and cook for 30 minutes on low heat.
7 Chop the basil leaves and sprinkle over the chicken.