Ingredients
The following ingredients have 4 Servings
- 800g free-range organic chicken
- 200 g sun-dried black olives
- 3 Tbsp evo oil
- 1 organic lemon zested and juiced
- 1 clove garlic
- 1 Tsp chopped fresh red chili pepper
- 2 tsp finely chopped fennel tops
- Pinch dried dill
- 1/2 cup vegetable stock
- 1/4 cup white wine
- A small handful of cut fresh red chili peppers, for garnish
Instruction
- Cut breast and thighs off of whole chicken, take off skin and cut into bite size morsels.
- Chop fresh red chili pepper into fine pieces, then cut a small handful of fine rounds to use for garnish later.
- Take black olives and remove pits and cut in half and place in dish and set aside.
- In a medium cast iron pan drizzle in olive oil. Place garlic that you have peeled and squished a bit to release all of its goodness in the oil. Bring to a medium to high heat and when garlic starts to brown take it out of the pan and toss the chicken in.
- Saute for about 7 minutes until chicken starts to brown. Toss in finely chopped red chili and pour in white wine. The zest of the lemon and lemon juice. Once the wine and lemon juice dissipates, about 7-8 minutes, add olives and vegetable stock and let simmer.
- Sprinkle with fennel tops and dried dill, and season with salt and freshly cracked black pepper. Toss ingredients in pan and when vegetable stock has dissipated take off stove and place chicken and olives into a serving dish.
- Garnish with red chili rounds, and a splash of olive oil with a sprig of fennel top off to one side, and it is ready to serve.
- Enjoy!
