This chicken stew with olives is a real surprise. Super tasty and it’s prepared in about the same time it takes to cook it on the grill. I had seen it for a long time in this Italian recipe page, but I never dared to try it, because we like it so much chicken cacciatore or with peppers that I end up leaving the novelties for another occasion. A few days ago, I remembered about this recipe, because I had a few olives in the fridge and it was hard to remember when I had opened the pot.
With the excuse of putting them to good use, here’s the chicken. When you combine a few simple ingredients that fit together so well, you don’t need anything else: The olives, the lemon, the fennel seeds and the spicy touch of the cayenne pepper give the chicken a taste of total mediterranean comfort food. Accompany it with a glass of white wine, a rocket salad, and/or a little rice to mix with the sauce, and you have a sensational, balanced meal.
Buon appetito!
The card
Chicken stew with olives (spezzatino di pollo con le olive)
Ingredients
- 400 g boneless chicken leg 5-6 pieces
- 100 g pitted black olives
- ½ glass Chicken or vegetable broth
- ½ glass Dry white wine
- ½ Lemon
- 1 Cayenne Optional
- 1 teaspoon Fennel seeds Can be replaced with a little rosemary
- 1 clove Garlic
- Salt
- Black pepper
- Olive oil
Instructions
- Cut each thigh bone into 4 bite-sized pieces and season with salt and pepper
- Squeeze the juice of one lemon in a glass and set aside
- Brown the peeled garlic clove in a good stream of olive oil
- Remove the garlic and add the chicken, olives and cayenne
- Brown the chicken for a couple of minutes over high heat
- When it's golden, vanish with the white wine
- When the alcohol has evaporated (when it no longer smells of alcohol), add the lemon juice, fennel seeds and broth
- Allow the juice to thicken a little, for 8-10 min. Taste and rectify with salt if necessary
(2 vote(s), average: 4.50 out of 5)
