Chicken with Peppers and Fennel

How to prepare chicken with peppers and fennel

1. Season the chicken with salt, pepper, and chili. Brown in hot oil on both sides until lightly golden. Remove from the pot.
2. Add the onion cut into not-too-thin slices, the bell pepper and fennel cut into strips about 1 cm thick. Saute until the onion softens a bit (about 10 minutes). Add the crushed garlic and saute for another minute.
3. Add the wine and let it reduce over high heat until almost evaporated. Add the crushed tomatoes and saute everything for about 3 more minutes.
4. Add the ground fennel, orange zest, salt, and black pepper. Place the chicken in the pot among the vegetables and add water to about halfway up the meat (about 200 ml). Bring to a boil.
6. Reduce heat to low, cover and simmer for 35 minutes. In the last 15 minutes, remove the lid and let the sauce reduce. In the last 5 minutes, add the olives.
7. It's good warm with rustic bread, mashed potatoes, or polenta.

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