Chicken stew with olives

Preparation

For the chicken stew with olives recipe, clean the thighs, remove the skin, bone and visible fat. Cut the pulp from the breast and thighs into bite-sized pieces. Squeeze a lemon and reserve the juice; pitted the olives. Peel a clove of garlic and fry it in a pan with 3 tablespoons of oil; Toss it as soon as it is browned, then add the chicken nuggets, olives, a few chunks of chilli, to 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 uncovered. Heat the broth and add it to the chicken along with the lemon juice and half a teaspoon of wild fennel flowers, then continue cooking for another 5-7 ‘. Turn off and serve.

Ingredients 4 persons:

800 g of chicken (1 breast and 2 thighs)
200 g of black olives
A lemon
A glass of dry white wine
A glass of vegetable broth
Fresh chili salt
Extra virgin olive oil
Garlic
Wild fennel flowers
Duration: 30 min
Level: Easy