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Pollo Ligure or Pollo Pini

We were given this recipe when we first came to Liguria and for us it is Liguria on a plate. There is a version that uses tomatoes and no lemon but this is our favourite as it uses produce that grows in abundance within walking distance of my kitchen door. It can also be made with rabbit, a Ligurian staple, which is widely available throughout the region. 


Recipe

Ingredients

  • Nudo extra virgin olive oil, 80 ml/ 2.7 fl  oz
  • Onion, 1 large chopped 
  • Fennel seeds, a good pinch
  • Chicken thighs, 8
  • White wine, 200ml/ 6.8 fl oz (Vermentino is the local grape)
  • Fresh herbs, 2 tbsp roughly chopped – sage, thyme, marjoram, rosemary and a few whole sprigs
  • Pine nuts, 25g/ 1oz
  • Zest of 1 lemon
  • Olives, 60g/ 2.5oz  preferably Taggiasca the local Ligurian cultivar
  • Sea salt and freshly milled pepper

 

Nudo extra virgin olive oil, 80 ml/ 2.7 fl  oz Onion, 1 large chopped  Fennel seeds, a good pinch Chicken thighs, 8 White wine, 200ml/ 6.8 fl oz (Vermentino is the local grape) Fresh herbs, 2 tbsp roughly chopped – sage, thyme, marjoram, rosemary and a few whole sprigs Pine nuts, 25g/ 1oz Zest of 1 lemon Olives, 60g/ 2.5oz  preferably Taggiasca the local Ligurian cultivar Sea salt and freshly milled pepper

Method

  1. Pour a good glug of Nudo extra virgin olive oil into a good-sized pan.  Sauté the onion in the oil until it is translucent and then add the garlic and fennel seeds being careful not to let them catch.
  2. Next, in a separate pan, heat a little olive oil and sear the chicken all over until it is golden brown. Then add the chicken to the onion pan.
  3. Next add the wine and cook letting the wine evaporate a little.  
  4. Add the herbs, zest of the lemon, olives, pine nuts and salt and pepper and cover and cook on a low heat for 40 minutes.
  5. When the chicken is cooked add the fresh juice of the lemon and serve with a small jug of freshly squeezed lemon juice on the side for those who like it extra tangy.