Festa Monini: colors, sounds and tastes of Umbria

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Chicken stew with lemon and olives

Easy
60 MIN

Ingredients

FOR 4 SERVINGS
Chicken
1 (medium size)
Monini green pitted olives
1 jar
White wine
1 glass
Garlic
as needed
Rosemary
as needed
Thyme
as needed
Small capers in vinegar
as needed
Fresh chilli pepper
as needed
White flour
50 g
Extra Virgin olive oil
as needed
Lemon zest
as needed
Salt
as needed
Pepper
as needed

Preparation

  1. Divide the chicken into small pieces and put them in a pot with pepper and flour that will help to bind the sauce.
  2. In a saucepan, prepare the base with olive oil, herbs, capers, garlic, finely chopped chilli.
  3. As soon as the oil is tasty, brown the chicken well and add a glass of white wine.
  4. Let the wine evaporate, add salt, water or vegetable broth and simmer.
  5. A third of the way through cooking add the olives and the lemon zest.
  6. Let all the juices be absorbed by the meat, if necessary add a little water, simmer, add salt if necessary.

A little extra

The flavour of Monini Olive denocciolate D.O.P. (Monini P.D.O. pitted Olives) compliments chicken in an exquisite way.