Zuppa Di Pollo E Olive

Step 1: Prepare the Chicken — Pat the chicken pieces dry and season generously with salt and black pepper. Let them rest for 10 minutes.

Step 2: Sear the Chicken — Heat olive oil in a large pot over medium-high heat. Sear the chicken pieces until golden brown on all sides, about 5–6 minutes. Remove and set aside.

Step 3: Build the Base — In the same pot, sauté the garlic and onion until softened. Add the Taggiasca olives and cook for 2 minutes.

Step 4: Add the Broth — Pour in the Italian chicken broth. Add the crushed tomatoes, fresh herbs, and bay leaf. Stir well and bring to a boil.

Step 5: Slow Cook — Return the chicken to the pot. Reduce heat to low, cover, and simmer for 30–35 minutes until the chicken is fall-off-the-bone tender and the broth is rich and flavourful.

Step 6: Finishing — Remove the bay leaf. Adjust seasoning. Drizzle with cold-pressed olive oil and garnish with fresh herbs. Serve hot.