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Ingredients

• 5 cups low-sodium chicken broth
• 1/3 cup chopped green olives
• 1/3 cup finely chopped green olives
• 1 1/2 cups water
• 2 bone-in, skin-on chicken breast halves
• 4 tablespoons unsalted butter
• 1 large onion , chopped fine (about 1 1/2 cups)
• 1 medium fennel bulb , cored and finely chopped (about 1 cup)
• table salt
• 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
• 2 cups arborio rice
• 1 cup dry white wine
• 2 ounces grated parmesan cheese (about 1 cup)
• 1 teaspoon juice from 1 lemon
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped fresh chives
• ground black pepper
• 1 teaspoon finely grated lemon zest
• 2 tablespoons finely chopped fennel fronds

Description

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Group Recipes