Stewed chicken with fennel and olives
4 servings
30 minutes
Braised chicken with fennel and olives is an exquisite French dish that combines the tenderness of chicken, the spice of seasonings, and the freshness of aromatic fennel. It originated in the traditions of Provence, where fresh herbs and olives add depth to the flavor. The dish has a rich bouquet—slightly sweet fennel harmonizes with the spicy notes of paprika, cumin, and cayenne pepper, while olives bring a light saltiness. The tender meat soaked in lemon juice and chicken broth becomes soft and juicy, with cilantro adding a fresh accent. It's an ideal option for a Mediterranean-style dinner—rich, warming, perfectly paired with a glass of white wine and a crispy baguette. It can be served as a standalone dish or with a light side like root vegetable puree.
1
In a small bowl, mix paprika, cumin, salt, and cayenne pepper. Cut the chicken into small pieces and coat in the spices.
- Paprika: 0.5 teaspoon
- Ground cumin (zira): 1 teaspoon
- Sea salt: 0.5 teaspoon
- Cayenne pepper: 0.3 teaspoon
- Chicken fillet: 700 g
2
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chicken and brown on all sides for 2 minutes. Transfer to a plate.
- Olive oil: 2 tablespoons
- Chicken fillet: 700 g
3
In the same pan, add the remaining oil and chopped fennel. Sauté until golden brown for about 5 minutes.
- Olive oil: 2 tablespoons
- Fennel: 2 pieces
4
Return the chicken with the released juices to the pan. Add broth and lemon juice. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Then add the quartered olives. Cook for another 5 minutes, then add cilantro. Season with salt and pepper.
- Chicken fillet: 700 g
- Chicken broth: 2 glasss
- Lemon juice: 2 tablespoons
- Pitted olives: 60 g
- Coriander: 70 g
- Sea salt: 0.5 teaspoon
- Cayenne pepper: 0.3 teaspoon