for 4 person

Chicken

1 tbsp	olive oil
8	chicken thighs
½ tsp	salt
a little	pepper
500 g	fennel, cut into strips
2	garlic cloves, sliced
65 g	pitted black olives (e.g. Fine Food Taggiasca olives)
1	organic lemon, thinly sliced
½ tsp	salt
1 dl	chicken bouillon

To roast in the oven

1	organic lemon, use grated zest only
1	garlic clove, squeezed
2 tbsp	oregano, finely chopped

Pasta

250 g	pasta (e.g. risoni)
	salted water, boiling
1 tbsp	olive oil
1 tbsp	oregano, roughly chopped

How it's done

Chicken

Heat the oil in a non-stick frying pan. Season the chicken, brown over a medium heat for approx. 7 mins. on each side. Remove, add the fennel, garlic, olives and lemon slices, stir fry for approx. 3 mins., season with salt. Pour in the stock and lemon juice, bring to the boil, transfer to the baking dish, place the chicken on top (skin side up).

To roast in the oven

Approx. 15 mins. in the centre of an oven preheated to 200°C. Mix the lemon zest, garlic and oregano, spread over the chicken, roast for a further 10 mins.

Pasta

Cook the pasta in boiling salted water until al dente, then drain, mix with the oil and oregano, serve with the chicken.

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