Chicken with black olives (Pollo alle olive) from The Fine Art of Italian Cooking: The Classic Cookbook, Updated & Expanded by Giuliano Bugialli

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mluke on November 11, 2025

    Fantastic. Cut the chicken up early in the day and used the back to make the stock for the sauce - so much flavour. Definite keeper.

  • nicolepellegrini on June 16, 2015

    Serious perfection. So easy yet so many layers of flavor...this is what so many Italian-American restaurant chicken dishes only wishes to be. After trying once this will be a staple of my kitchen from now on.

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