13 Jan 2012, Posted by admin in Grosseto,Recipe,Secondi,Toscana, 6 Comments. Tagged Grosseto, Olives, Poultry

Pollo con le olive

• Tweet
• Pin It
• Sharebar

• Tweet

Chicken with olives

In Tuscany the Beautiful Cookbook Lorenza di Medici advocates for the use of olives from Grosseto with chicken. These olives are preserved with orange zest and fennel seeds, and the same ingredients can be used with a pot roasted chicken. I have taken it one step further and turned it into an easy chicken stew that’s really nice when you are late home from work and have a hungry family to feed.

The interesting thing about this recipe is the taste of fennel seeds. Fennel grows wild all over Italy and as soon as they have flowered, people are eager to collect the seeds which have a complex liquorice flavor and are widely used in everyday cooking.

Ingredients
2 chicken breasts
1 tbsp fennel seeds
1 clove garlic
Olive oil
1 tbsp flour
2 ml white wine
1 orange (zest and juice)
20 black olives

Preparation
Cut the chicken breast into big cubes
Fry them in olive oil with one peeled clove of garlic and the fennel seeds.
Add flour when the chicken is light brown.
Let it fry for a few minutes before stirring in wine and water to make a nice sauce.
Let the dish simmer for 20 minutes and then add orange juice, orange zest and olives.
Leave the pot on the stove for another 10 minutes.
Serve with bread or patatine chips (French fries).