Chicken with olives
Pollo con le olive
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 flavour and are widely used in everyday cooking.