Pollo con olive e salvia

Chicken with olives and sage


Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

The olives used in this dish are sold in Tuscany as tostate (toasted) and, probably because of the way they have been sun- or oven-dried, result in a delicious dry yet almost chewy flavour. Try and find oven-dried or sun-dried olives from an Italian delicatessen, sold loose and shiny with hardly any olive oil, for this dish.

You can cook the dish entirely on the stovetop. If so, add the garlic and sage only towards the end of the cooking time to prevent them from browning too much,