Pollo guisado con aceitunas (spezzatino di pollo con le olive)
Recipes,  Second courses

Chicken stew with olives (spezzatino di pollo con le olive)


Chicken stew with olives (spezzatino di pollo con le olive) ~ Recipes Second courses  ~ La ragazza col mattarello

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.

Chicken stew with olives (spezzatino di pollo con le olive) ~ Recipes Second courses  ~ La ragazza col mattarello

 

 

Chicken stew with olives (spezzatino di pollo con le olive) ~ Recipes Second courses  ~ La ragazza col mattarello

 

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)

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.
Dish: second courses
Cuisine: Italiana, Mediterranean
Tags: chicken, olives
Preparation time 10 minutes
Cooking time 25 minutes
Servings :2
Calories 640kcal
Author :Mia Mattarello
Print recipe

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

 


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