Easter Recipe
Spezzatino di Pollo alle Olive

Ingredients

Method

1. Take chicken breasts and chicken thighs and take skin off and trim any excess fat.  Cut into bite size morsels.
2. Chop red chili pepper into fine pieces, and cut a small handful into thin rounds.
3. Take the black olives and take pits out and cut  olives in half.
4. In a medium cast iron pan drizzle in olive oil and toss in garlic that you have pressed to release all that good flavor. Bring to a medium to high heat, and when garlic starts to brown take it out of the pan.

5. Toss in chicken and sauté for about 7 minutes until it start to brown. Sprinkle in fine red chili pieces, lemon zest, and pour in white wine and lemon juice. Once the white wine and lemon juice dissipates, toss in halved black olives and stir.

6. Pour in vegetable stock and sprinkle with fennel tops and dried dill and let sauté for another 8 minutes.

7. Take off heat and place in a nice serving platter, garnish with red chili rounds , a splash of evo oil and serve.