California Rustic Chicken with Olives


  • 1/2 cup dried mushrooms (mixed, porcini or chanterelle)
  • 2 teaspoons fennel seeds
  • 1 1/2 teaspoons sea salt
  • 1 1/2 teaspoons dried basil
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 lbs. baby yellow potatoes, halved
  • 3 tablespoons extra virgin olive oil, divided
  • 4 small boneless, skinless chicken breasts
  • 1 1/2 cups California black and green ripe olives
  • 1/4 cup white wine
  • 1/4 cup chicken broth
  • 1 lemon, thinly sliced (seeds removed)


  1. Preheat oven to 425°F.
  2. Place mushrooms, fennel seeds, basil, salt and red pepper flakes in a small food processor. Pulse until mixture is very finely chopped and almost powder like.
  3. Place potatoes on a large shallow rimmed baking sheet and drizzle with 2 tablespoons olive oil; toss to coat. Sprinkle with half the mushroom mixture and toss again lightly.
  4. Brush chicken with remaining olive oil and sprinkle on both sides with remaining mushroom mixture.
  5. Nestle chicken and olives into potatoes. Drizzle with broth and wine and top with lemon slices.
  6. Roast for 30 to 35 minutes or until chicken and potatoes are cooked through.

Remove lemon slices before serving.

Recipe by:

Vincent Ricchiuti