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Chicken Fricassee with Olives from Ricardo

Fricassée de poulet aux olives
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4
Easy
Main course

Caracteristics

Easy to do

Ingredients

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Method

  1. In a large non-stick skillet over medium-high heat, brown the chicken pieces in 2 tbsp of the oil. Season with salt and pepper. Add the peppers, onion and garlic. Continue cooking until the vegetables are tender. Add the tomatoes, broth, harissa and olives. Bring to a boil.
  2. Cover, reduce heat to low and simmer for about 30 minutes or until the chicken is fork-tender.
  3. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. 
  4. In another skillet, brown the zucchini in the remaining 2 tbsp oil. Add the zucchini and chicken to the pasta. Adjust the seasoning.
Le défi mieux manger RICARDO-IGA

NOTE

You can use any short pasta for this recipe—tube, alphabet, star-shaped—but we prefer the small round acini di pepe (Italian for “peppercorns") for its size and texture. It soaks up the sauce beautifully.

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