- 800 g chicken (1 breast and 2 thighs)
- 200 g black olives
- a lemon
- a glass of dry white wine
- a glass of vegetable broth
- fresh chilli
- extra virgin olive oil
- wild fennel flowers
For the recipe of chicken stew with olives, clean the thighs, removing the skin, bone and visible fat. Cut the pulp of the chest and upper thighs into small pieces. Squeeze a lemon and keep the juice aside; pitted the olives. Peel a clove of garlic and fry it in a pan with 3 tablespoons of oil; throw it away as soon as it is browned, then add the chicken nuggets, the olives, a few pieces of chilli, according to your taste, and a pinch of salt.
Brown over high heat for a couple of minutes, then blend with the wine and let the alcohol evaporate without putting on the lid. Heat the broth and add it to the chicken together with the lemon juice and half a teaspoon of wild fennel flowers, then continue cooking for another 5 -7 '. Turn off and serve.
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