Cooks in: 30mins
Levels: Easy
Serves: 4
List of Ingredients
- 1 3/4 LBS. of chicken (1 breast and 2 thighs)
- 7 OZ. of black olives
- 1 of lemon
- 1 CUP of dry white wine
- 1 CUP of vegetable broth
- fresh chili pepper
- salt
- extra-virgin olive oil
- 1 of garlic clove
- wild fennel flowers
Method
1
Trim the chicken thighs, removing the skin, bone, and visible fat. Cut the thighs and chicken breast into bite-sized pieces.
2
Squeeze a lemon and keep the juice aside. Remove the pits from the olives and peel the garlic clove. Heat 3 Tbsp. oil in a pan over medium heat and brown the garlic; remove the garlic when golden, then add the chicken, olives, a few pieces of chili pepper to taste, and a pinch of salt.
3
Heat the broth in a saucepan. Sauté over high heat for 3 minutes, then add the wine and let evaporate uncovered. Add the warm broth to the chicken, along with the lemon juice and 1/2 tsp. wild fennel flowers, then continue cooking for 5-7 minutes. Remove from the heat and serve.