1 chicken, about 3½ lb (1.75 kg)
1 tablespoon dried basil
2 tablespoons olive oil
1 clove garlic, cut in half
1 red bell pepper (capsicum), seeded, deribbed and chopped
grated zest of 1 orange
¼ cup (2 fl oz/60 ml) chicken stock
salt and freshly ground pepper
½ cup (3 oz/90 g) thinly sliced fennel
¼ cup (2 fl oz/60 ml) dry white wine
16 small black olives, preferably Greek or Italian
Cut the chicken into 8 pieces.
Trim off any excess fat; sprinkle the chicken with the basil.
Warm the oil in a sauté pan over medium heat. Add the garlic and chicken and sauté, turning the pieces as they become golden, 3-4 minutes on each side. Remove the garlic and discard. Add the bell pepper and orange zest and cook for 2 minutes.
Stir in the chicken stock and season to taste with salt and pepper; mix in the fennel. Add the white wine, cover and simmer gently until the chicken is tender,
30-40 minutes. During the last 10 minutes of cooking, uncover the pan and mix in the olives.
Transfer the chicken to a warmed platter and surround with the vegetables and pan juices.