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