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Pollo con le olive (from Lorenza di Medici)

Ingredients 8
Servings 4


  • 45
    virgin olive oil
  • 2
    garlic cloves
  • 2
    chicken, cut into portions
  • 15
    fennel seeds
  • 1
    orange, chopped peel
  • salt and milled pepper
  • 250
    dry white wine
  • 180
    black olives, pitted


Heat oil and garlic over moderate heat. Add chicken and braise until golden, 10 minutes, turning once. Add fennel seeds, orange peel and seasoning. Pour over wine, cover and cook over low heat for 1 hour. Add a little water if the dish begins to dry out. Add olives and cook for a further 10 minutes. Arrange on a heated platter and serve.

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