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Chicken with fennel, green olives & lemon

Name: Chicken with fennel, green olives & lemon
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 700 g boneless chicken thighs, trimmed; 35 ml extra-virgin olive oil; 1 medium onion or shallots, finely diced; 2 cloves garlic, finely chopped; to taste fine sea salt and black pepper; 500 ml light chicken stock; 2 bulbs fennel, thinly sliced; 90 g pitted olives; 1 large unwaxed lemon, zest and juice; 15 g flat-leaf parsley

A seasonal Mediterranean recipe centred on chicken with fennel, green olives & lemon. Mery and Alfredo organise it as a ready-to-heat dish, separating delicate finishes whenever this protects texture and flavour.

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Ingredients for 4 people

Ingredients

700 gboneless chicken thighs, trimmed
35 mlextra-virgin olive oil
1 mediumonion or shallots, finely diced
2 clovesgarlic, finely chopped
to tastefine sea salt and black pepper
500 mllight chicken stock
2 bulbsfennel, thinly sliced
90 gpitted olives
1 largeunwaxed lemon, zest and juice
15 gflat-leaf parsley

Preparation

Method

01
Cut boneless chicken thighs, trimmed and fennel, thinly sliced, pitted olives and unwaxed lemon, zest and juice into even pieces. Measure the remaining ingredients and reserve flat-leaf parsley.
02
Heat the olive oil in a wide casserole. Soften the onion and garlic for 8–10 minutes, then add light chicken stock.
03
Brown boneless chicken thighs, trimmed when applicable. Add fennel, thinly sliced, pitted olives and unwaxed lemon, zest and juice and the measured stock or tomato; bring to a gentle simmer.
04
Cook gently for 30–45 minutes, until tender and lightly saucy. Add delicate greens, citrus, olives or herbs near the end.

Storage, production-day labelling and Mery & Alfredo's internal kitchen notes are intentionally not part of the public recipe.