Chicken and chores: (2): Green olive chicken stew

A women's magazine's October issue had recipes by Sophie Dahl, apparently she wrote a cookbook called Miss Dahl's Voluptuous Delights; I took cues from here Green olive chicken stew, in fact a classic from Provence. It seems miss Dahl is borrowing a bit from here and there, just like I do in these pages. I cooked this in advance to speed up a Sunday meal on a weekend full of chores. I used two chicken legs.

Green olive chicken stew

Serves 4

1 chicken, in pieces
olive oil
2 cloves of garlic, minced
1 fennel bulb, coarsely chopped
2,5 dl white wine
400 g tinned tomatoes
2,5 dl chicken stock
150 pitted green olives
fresh basil, chopped

Heat the oil, and brown the chicken pieces all over for about 15 minutes. Remove them from the pan.

Fry garlic and fennel in that same pan for a few minutes, add the wine, add the tomatoes, and let stew for 10 minutes over low heat. Add the chicken again, and let stew for 30 minutes more. Slowly add the chicken stock.

In the last few minutes, add the olives, and the basil.

Notes:
I used tarragon instead of basil, and zucchini instead of fennel. I added the olives a lot sooner, and on account of the tomatoes, I let this dish stew a whole lot longer until a lot of liquid evaporated and the sauce thickened. Hearty dish, great with potatoes.