Gluten-free, Meat and Poultry

Spezzatino di Pollo alle Olive (Chicken morsels with Olives)

Loreto March 31, 2018

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Spezzatino di Pollo alle Olive (Chicken morsels with Olives), is a great rustic dish that brings nothing but flavor and texture to the table. Who doesn’t love crispy sauteed chicken in a white wine, lemon, and black olive sauce? A great course to add to any feast and hey, Easter is just around the corner!

Song of the day: “What’s the Buzz!” from The Musical Jesus Christ Superstar.

Spezzatino di Pollo alle Olive (Chicken morsels with Olives)

[This post is sponsored by The Italian Centre Shop. We’ve been compensated but -as always- all opinions are our own.]

Spezzatino di Pollo alle Olive (Chicken Morsels with Olives) highlights incredible ingredients and tried and true cooking techniques to achieve a moist, caramelized, earthy deliciously aromatic and flavorful end!



Spezzatino is how Italians call a stew or hot pot. Usually, a protein cut into pieces stewed in some type of sauce. For me when I hear spezzatino I immediately think of these trattorias in a small town in Italy where you can feast on course after course of delicious Italian food at very little expense to your wallet. The feast usually starts with an antipasto (appetizer), which you gorge on because usually, you are so hungry from the aromas when you get there. The next course, the primo (first) course comes hosting a type of pasta which you easily indulge yourself on because it is that damn good. By this time you are feeling pretty full and in a bit of a food drunk, but it’s not over till the fat lady sings figuratively speaking as the secondo (second course) comes, a platter of chicken, lamb, beef, and pork usually in spezzatino form graced with contorno (sides) of verdura (greens), roasted potatoes, grilled vegetables. By this time your stance has changed from a straight back vibrant can’t-wait-posture to a slouch and drop OMG as the weight in your stomach has gravity working on you really hard. Then a strange phenomenon happens to end this great meal, it is called dessert. You may be feeling quite full but there is always a little room for something sweet but not without some anxiety feeling that maybe your pants might split when you get up, or the waist button may pop and hit the waiter in the eye. Or maybe the buttons on your shirt are at maximum tensile strength ready to fail and your shirt will flail open, but dessert prevails and what happens is what it is and well worth the risk. Now, that’s being Italian.

Another thing I wanted to share an experience I have is going to The Italian Centre Shop. There are a few Italian markets but none have that Italian heart feel like this market. I love creating recipes for them and I am fortunate in some ways to have Nicoletta in Italy she gives me lots of inspirations and ideas and these I can share with you. Although I miss her a lot and can’t wait to have her back here. If there is anything I can give you about  Italian cooking is it’s all about great ingredients and letting those ingredients shine.

What you will need to create Spezzatino di Pollo alle Olive (Chicken Morsels with Olives).

For this dish, I highly recommend organic free range chicken. I truly believe and from tasting both worlds, happy chickens that are humanely raised taste so much better. Do you truly want to ingest a chicken that has grown in a box and force-fed, all that nervous negative energy, a good recipe for indigestion! The rest of the ingredients are pretty simple, a lemon, vegetable stock, white wine.

This Spezzatino has some very interesting notes coming from some freshly sliced chilis and freshly chopped fennel tops, and yes another sermon coming your way: olive oil, get a good quality extra virgin cold pressed. This base for the chicken to cook with will provide a nice base to help elevate all the flavors and make a wonderful Spezzatino! To conclude, and what will give amazing taste to this dish, sun-dried black olives! I used a cast iron pan and if you too decide to do so watch the heat so you do not burn the dish. Also don’t grab the handle unless you are wearing oven gloves or have a towel to wrap around it, trust me I know from experience and it is not pretty watching a 200 and some pound guy looking at his hand with a bitter beer face and a tear running down his cheek as this squeak eeks out of his mouth, lol.

Spezzatino di Pollo alle Olive (Chicken morsels with Olives)

Look at the colors. The chicken beautifully golden with those delectable crispy bits. Those wonderful red pops of color from the chilis, that mysteriousness of the black olives. You can smell the white wine and that happy fresh scent of lemon zest and juice, the pungent earthiness of the black olives, and I just love that sweet and robust scent of chicken that has been browned in a nice pan.


The flavors are stupendous. The chicken crispy yet succulent, moist and tender with a good ratio of light to dark meat. The backdrop of white wine and lemon juice marry well with the depth of the black olives and those hits of heat from the chilis keep us intrigued and entertained. The black olives pungent earthy nature and the fragrance and taste of the fennel tops play beautifully with all the other players in this dish. This is purely a classic rustic Italian dish and one that you will find people going back to morsel after morsel not being able to stop until it is gone and even then if you are in Italy there will be those who take the bread and soak it in the juices at the bottom of the plate. Now, that’s Italian.

I know Easter is right around the corner, and you may not have any ideas on what to make. Why not try this Spezzatino di Pollo alle Olive  (Chicken Morsels with Olives). It can be done in 30 minutes and I know your family or friends will truly enjoy its uniqueness and amazingly wonderful flavors and incredible aroma and texture.

A very Happy Easter to you all from us @ SugarLoveSpices!


Song of the Day: “What’s the Buzz!” from The Musical Jesus Christ Superstar.

Spezzatino di Pollo alle Olive (Chicken morsels with Olives)

Spezzatino di Pollo alle Olive (Chicken morsels with Olives)

  • Author: Loreto
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: serves 4
  • Category: Main, Meat
  • Method: sauteing
  • Cuisine: Mediteranean


Spezzatino di Pollo alle Olive (Chicken morsels with Olives), is a great rustic dish that brings nothing but flavor and texture to the table. Who doesn’t love crispy sauteed chicken in a white wine, lemon, and black olive sauce. A great course to add to any feast and hey, Easter is just around the corner!


  • 800g free-range organic chicken
  • 200 g sun-dried black olives
  • 3 Tbsp evo oil
  • 1 organic lemon zested and juiced
  • 1 clove garlic
  • 1 Tsp chopped fresh red chili pepper
  • 2 tsp finely chopped fennel tops
  • Pinch dried dill
  • 1/2 cup vegetable stock
  • 1/4 cup white wine
  • A small handful of cut fresh red chili peppers, for garnish


  1. Cut breast and thighs off of whole chicken, take off skin and cut into bite size morsels.
  2. Chop fresh red chili pepper into fine pieces, then cut a small handful of fine rounds to use for garnish later.
  3. Take black olives and remove pits and cut in half and place in dish and set aside.
  4. In a medium cast iron pan drizzle in olive oil. Place garlic that you have peeled and squished a bit to release all of its goodness in the oil. Bring to a medium to high heat and when garlic starts to brown take it out of the pan and toss the chicken in.
  5. Saute for about 7 minutes until chicken starts to brown. Toss in finely chopped red chili and pour in white wine. The zest of the lemon and lemon juice. Once the wine and lemon juice dissipates, about 7-8 minutes, add olives and vegetable stock and let simmer.
  6. Sprinkle with fennel tops and dried dill, and season with salt and freshly cracked black pepper. Toss ingredients in pan and when vegetable stock has dissipated take off stove and place chicken and olives into a serving dish.
  7. Garnish with red chili rounds, and a splash of olive oil with a sprig of fennel top off to one side, and it is ready to serve.
  8. Enjoy!


  1. You can use just plain black olives or even the kalamata if you want.
  2. If you don’t like it too spicy just add less red chilis or omit them all together.

[This post is sponsored by The Italian Centre Shop. We’ve been compensated but -as always- all opinions are our own.]

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  • Reply Denise from Urb'n'Spice April 2, 2018 at 1:37 pm

    This dish looks enticing, delicious and intriguing, Loreto. I love reading your descriptions of the food that you are making. – it is like we are all in the kitchen with you as you cook. I can almost smell the fragrance of this rustic poultry dish from your written words. Thank you for sharing. It will be a lovely dish to try in my own kitchen.

    • Loreto
      Reply Loreto April 2, 2018 at 9:22 pm

      Thank you so much Denise your comment touched me deeply. It is nice to hear that my writing invites people into our experience. Blogging is a lot if work and sometimes you feel like your not doing well but then a comment comes and changes that thought train. Thank you for your lovely words, and stay tuned I can only get better!
      Have a most wonderful week!

  • Reply crumbtopbaking April 2, 2018 at 2:13 pm

    This dish looks delightful! I love your description of the golden pieces of chicken and the crispy bits! That’s exactly how I like my chicken cooked. And the lemon, red chili peppers and olives sound so flavourful! I can totally see myself making this for a dinner party! Thanks for sharing!

    • Loreto
      Reply Loreto April 2, 2018 at 9:19 pm

      You are so welcome Leanne. This dish was quite unique and had suxh interesting flavors. There will definately be a second showing of this recipe. Thank you for commenting!
      Have a great cooking week!

  • Reply Kathy @ Beyond the Chicken Coop April 3, 2018 at 6:45 am

    This does look delicious! I love the colors and the crispy little bits. This would be a great weeknight dish and it would add new variety to our meals.

    • Loreto
      Reply Loreto April 3, 2018 at 9:42 pm

      Thank you Kathy, those crispy bits are the bomb and so flavorful with the infusion of the garlic and white wine. This is a great rustic dish and well worth an apperance at your dinner table!
      Happy Wednesday to you!
      Ciao for now.

  • Reply chef mimi April 3, 2018 at 7:08 am

    I discovered how wonderful chicken and olives are together when Stéphane made me a roast chicken with olives. So i can only imagine how delicious your dish is!!!

    • Loreto
      Reply Loreto April 3, 2018 at 9:40 pm

      Hi Mimi so true chicken and the olives are such a great pairing. In this dish it sure deepens the flavor and so nice when you get an olive in the taste mix from time to time. I love when a good chicken caciatore is made and some wonderful oilves are put in, so tasty and delicious. Thank you for commenting, Have a great cooking week!

  • Reply Gloria Duggan April 3, 2018 at 8:40 am

    Well this certainly looks delicious. I LOVE black olives…the only kind I eat. Pour me a glass of wine and call this dinner. The leftovers would be even better the next day. Good old Italian cooking….you know how to do it right!!

    • Loreto
      Reply Loreto April 3, 2018 at 9:36 pm

      Thank you purely from a perspective of wanting people to feel nurtured and loved! It just so happens that Italians do it well, probably the passion for what they grow and produce.
      Have a great rest of the week and make sure you get that glass of wine!

  • Reply Laineey April 3, 2018 at 5:30 pm

    This recipe looks simply delightful! I love the flavor combinations you have going here! Chicken with a nice garlic and a wine sauce? Perfect. I loved the story about the buttons popping of pants and shirts, as I could just picture it! I look forward to trying your recipe.

    • Loreto
      Reply Loreto April 3, 2018 at 9:33 pm

      Thank you Laineey, it is true I don’t know if you have ever been to an Italian family home meal, button popping is the norm, actually if it doesn’t happen they think they should of made more food! lol. What I love anout this recipe is the addition of the sun dried black olives. The add such a rustic deep rich flavor and pairs well with all the other flavor notes!
      Happy Cooking Laineey!

  • Reply Analida's Ethnic Spoon April 4, 2018 at 7:13 am

    This recipe sounds fabulous! Pour me a glass of Pino Grigio and I would be very happy to join you for dinner. Sometimes a few simple ingredients are all that are needed for a great dish! Thanks for sharing.

    • Loreto
      Reply Loreto April 4, 2018 at 1:18 pm

      Hi Anilda Nicoletta would be right there with you. She loves Pinot Grigio, It would be really nice to share dinner and wine. That is why we decided to blog because it brings people together in a great way!
      Thank you so much for taking the time to comment we really appreciate it!
      Have a wonderful Wednesday!

  • Reply Abby @ WinsteadWandering April 4, 2018 at 12:42 pm

    Italy is a dream destination of mine, and now I definitely want to visit a few of those trattorias you mention!

    • Loreto
      Reply Loreto April 4, 2018 at 1:10 pm

      Yes Italy has a way of calling you and making you want to come back. So much History, beautiful summer sunny skies, amazing beaches and not too mention those hidden trattorias and so so delicious food! When you have your trip planned let us know we may even be there at that time and can refer you to some great restaurants and sites.
      Thank you for commenting.
      Have a wonderful day!

  • Reply Claire | The Simple, Sweet Life April 6, 2018 at 12:22 am

    I love cooking with chicken but I usually stick with the same tried and true recipes I’ve been using for years. I think it’s high time to add a little more variety to our chicken menu and this looks like just the thing!

    • sugarlovespices
      Reply sugarlovespices April 6, 2018 at 12:51 pm

      Hi Claire, I know going with what feels comfortable is a safe and easy way to share dishes, but I believe our soul is a creative force and likes that challenge of using our intuition and inspiration to share what floats in the ether of the universe. Wow, that was deep, lol. Thank you for being inspired and I do wish that you venture out of the box, it is so much fun!
      Happy cooking!
      Loreto out!

  • Reply Tamara Andersen (Beyond Mere Sustenance) April 6, 2018 at 11:40 am

    From your amazing description of eating in Italy, I think I’d have a hard time there. Lol! The food sounds amazing, but I’m always the girl with “discipline.”

    This recipe does look amazing, and uses some of my favorite ingredients. I really feel Italian cooking is all about the quality of the ingredients used, and thus the “happy” chicken makes a difference! Yum!

    • Loreto
      Reply Loreto April 6, 2018 at 12:36 pm

      Hi Tamara you hit the nail right on the head. No matter where you go in Italy it is always about the quality of an ingredient and fortunate for them the climate plus the wonderful rich soil produces nothing but gems for us all to feast on. One other thing discipline is a good thing it keeps us in balance and happiness. There is nothing wrong with great food and eating itthe problem lies in how much of it you need to eat. What I am learning is eat until you feel very comfortable and you still taste the food. Then stop because tomorrow is another day and there will be more to taste, and if there are leftovers it’s a blessing becasuse they usually taste better the next day!
      Wishing you a great weekend!

  • Reply Big Flavors from a Tiny Kitchen April 8, 2018 at 12:15 pm

    I love the tanginess that olives add to dishes like this! Your chicken looks like a total comfort food dinner. Such a great way to change things up if you’re in a chicken rut!

    • Loreto
      Reply Loreto April 8, 2018 at 5:00 pm

      Thank you, it was a great dish and I an grateful to my wife Nicoletta who inspires me which made me enjoy making it. The sun dried olives have such a rich flavor and the white wine just has a way to settle flavors to bring in some balance and harmony. I especially love the way the chicken gets all golden and tasty.
      Thanks again for commenting.

  • Reply Amanda Mason April 8, 2018 at 1:23 pm

    This looks amazing and I love that you described it as rustic because that is what this recipe reminds me of! I love every single ingredient in this dish! I can’t wait to make this one! Looks so YUM!

    • Loreto
      Reply Loreto April 8, 2018 at 5:03 pm

      Thank you Amanda, I am so happy that everyone is enjoying this recipe. Nicoletta and I are very proud of our culture and its passion for food, and most of all enjoy sharing it with all of you!
      Have a wonderful week!

  • Reply Sara Lehman April 8, 2018 at 8:48 pm

    This looks really yummy! I can’t wait to try your recipe!

    • Loreto
      Reply Loreto April 9, 2018 at 7:25 am

      Thank you Sarah, Have fun making it, it is an easy and delicious rustic recipe!

  • Reply Stacey April 8, 2018 at 8:52 pm

    This is definitely on my list to try this week! I’m a sucker for meals with olives in it and this sounds incredible!

    • Loreto
      Reply Loreto April 8, 2018 at 8:58 pm

      Hi Stacey, thank you, it was made with lots of love and inspiration. Can’t wait for you to try this one.

  • Reply Amy April 8, 2018 at 10:05 pm

    This dish looks wonderful! That caramelization on the chicken looks fantastic and I like the idea of the fennel tops in this recipe! I don’t use fennel enough!

    • Loreto
      Reply Loreto April 9, 2018 at 7:33 am

      Hi Amy, Thank you Fennel is one of those vegetables that is on the aquired taste list, but I love it. Even simple with olive oil salt and pepper is a wonderful simple salad that I imagine is very goood for you. In this recipe the fennel tops added such a nice hint of flavor that paiered well with all the other notes.
      Happy Cooking!

  • Reply April 9, 2018 at 7:30 am

    This recipe looks delicious! I love that flavor combination! Definitely want to try it 😉

    • Loreto
      Reply Loreto April 9, 2018 at 11:59 am

      Thank you Veronika, let us know how you made out , would love to hear some feed back!

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