Place a frying pan over high heat, add half of the olive oil and saute the chicken until brown on all sides
Place it in a bowl with slotted spoon and throw away the fat from the pan.
Add the remaining olive oil and sauté the onion, leek and fennel for 5 minutes . Add the garlic and cook for 1 more minute, add the wine. simmer until the liquid has evaporated.
Add the chicken stock bring to boil and immediately reduce heat. Season with pepper
Arrange the vegetables in an oven dish and add the chicken pieces . Cover with some foil and cook in preheated oven at 160 degrees C until vegetables are tender and chicken is cooked.
Turn the oven off , remove from the oven and sprinkle the parmesan all over the fresh oregano,spring onions and lemon juice
Taste and add pepper and salt if necessary, place back in the oven and let it rest for 10 minutes. Serve with rice and steamed broccoli.
news, recipes, events
we been here 16 days so far, the people are amazing and the food is great, itsRead more
The Meze night on Saturday the 17th is fully booked, i will see you all then. LakisRead more
Happy, healthy, prosperous and full of loughter 2018 for ALL our friends, happy NewRead more
to all our dear friends at the Olive Tree, we wish you health and joyRead more
This Christmas add to your list the ideal gift for the foodie in your life.Read more
Available in The Olive Tree Taverna and also in the UK.
Please contact mr. Jeff Fuidge at email@example.com for more information.