Chicken Stew with Green Olives

By kitschyguy

Ingredients

• 3 tbsp. olive oil
• 1 chicken, cut up into 8 pieces
• 1 cloves garlic, peeled and crushed
• 1 fennel bulb, roughly chopped
• 1 cup white wine
• One 14.5-oz can chopped tomatoes
• 1 cup chicken stock
• 1/2 cup pitted green olives
• Handful of fresh basil, chopped

Details

Servings 1
Adapted from milkandmode.com

Preparation

Step 1

In a large pan, heat 3 tablespoons of oil and add the chicken, cooking until it has browned, about 8-10 minutes per side. You can do this in two batches if you don't have enough room in the pan. Just make sure not to crowd the chicken. Remove from the pan and set aside.

In the same pan, sweat the garlic and fennel in a little more oil for a few minutes. Pour the wine over, add the tomatoes and cook for another 10 minutes on low. Put the chicken back into the pan and cook on low for around 30 minutes, adding the stock little by little. Put the olives and basil in at the end for a few minutes and serve.