Fennel and Olive Chicken Delight

This tempting dish combines the fresh flavors of fennel and olives with chicken, creating a comforting meal perfect for any season. The aromatic blend of basil and garlic enhances the taste, making it not only delicious but also inviting. Ideal for a cozy family dinner or casual gatherings with friends, this dish promises a burst of flavor in every bite. The tender chicken pieces, marinated in wine and broth, simmer to perfection alongside vegetables. This recipe keeps the preparation simple while focusing on natural ingredients. It offers a well-balanced meal, combining protein and vegetables in a delightful medley. The savory sauce, infused with citrus and olive tones, adds an exciting twist. It's a perfect example of a rustic meal with a hint of sophistication. Serve this dish with your favorite side to enhance the overall experience.

Ingredients

Main Ingredients

1 whole chicken (approximately 1.5 kg)
2 fennel bulbs
1 bunch of basil
1 onion
2 cloves of garlic
50 g pitted black olives

Spices and Sauces

Salt
White pepper
2 tablespoons olive oil
1 teaspoon fennel seeds
1/8 liter dry white wine
1/4 liter chicken broth
1 lemon

Preparation Time

Total Time: 85 minutes
Prep Time: 25 minutes
Cook Time: 60 minutes

Step-by-Step Instruction

Prepare the Chicken: Cut the chicken into 8 pieces. Rinse under cold water, then pat dry. Rub generously with salt and white pepper.
Fennel Preparation: Wash the fennel bulbs. Trim and slice them lengthwise into quarters, removing the hard core. Cut the rest into strips and set the fronds aside.
Basil and Aromatics: Wash the basil, shake off excess water, and finely chop it. Peel and mince the onion and garlic cloves.
Sautéing Chicken: In a large pot, heat the olive oil. Brown the chicken pieces on all sides until golden, then remove them from the pot.
Vegetable Sauté: In the same pot, add fennel, onion, and garlic. Sauté for a few minutes, stirring to prevent sticking.
Combine Ingredients: Return chicken to the pot. Add white wine, chicken broth, salt, and pepper. Stir in basil for flavor depth.
Simmer: Cover the pot and simmer on low heat for about 40 minutes, allowing the flavors to meld.
Final Touches: Shortly before serving, clean the lemon and cut into small pieces, including the peel. Add to the pot along with the olives, reheating gently.
Garnish and Serve: Chop the reserved fennel greens. Sprinkle over the cooked chicken before serving for a fresh, herbal note. Enjoy your meal!

Tips

Substitute Ingredients: For a vegetarian version, substitute chickpeas for chicken.
Cooking Technique: Ensure chicken pieces are thoroughly dried; this aids in achieving a crispy golden skin.
Wine Choice: Choose a good-quality white wine for deeper flavor.

Nutrition

Calories: Approx. 450 kcal per serving
Protein: 35 g
Fats: 25 g
Carbs: 10 g

Variations

Replace white wine with chicken stock for a non-alcoholic version.
Use green olives as a substitute for a tangier flavor.
Add a touch of chili flakes for some spice.

Serving Suggestions

Rice or Couscous: Pair with steamed jasmine rice or fluffy couscous.
Salad: A crisp green salad with lemon vinaigrette complements the dish well.
Bread: Serve with crusty bread to soak up the delicious sauce.

Best Places

Osteria Francescana - A renowned Italian eatery, known for its innovative approach to traditional recipes. Location: Via Stella, 22, Modena, Italy.
The French Laundry - Offers exquisite cuisine that celebrates farm-fresh ingredients in a charming setting. Location: 6640 Washington St, Yountville, CA, USA.
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Ristorante Dal Pescatore - Serves authentic Italian dishes with a focus on tradition. Location: Runate, 46013 Canneto sull'Oglio MN, Italy.
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