Thursday, February 24, 2011

Chicken Alla Olive


1 medium size chicken

1 large blond onion, sliced

2 cloves garlic, crushed

2 tsp. fennel seeds and/or fennel herb

1/2 lemon grated and/or pieces of the rind

2 tbsp. fresh Mediterranean herbs (sprigs of rosemary, leaves of sage, thyme, marjoram)

1/2 cup dry white wine vinegar

1/2 cup green olives pitted and crushed

4 tbsp. extra virgin olive oil

freshly ground black pepper

Heat the oil in the pan, add the onion and gently cook for 10 minutes. Meanwhile wash and clean the chicken and then cut into quarters, then into eighths without breaking the bones.

Add the garlic and fennel seeds to the soffritto. Add the chicken and sear it. Pour the vinegar. Add the herbs and the rind of the lemon. Allow the flavors to seep constantly stirring. Add the pepper. Add the olives then cook, covered, on low heat for about 40 minutes. When it is ready, let it rest for a few minutes and then serve. Serves 4.

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