In a large skillet, over medium heat, heat the olive oil. Season the chicken with 1/2 teaspoon of salt, and lightly dredge it in flour. Lightly brown the chicken in the skillet (you want the chicken to end up with a blond-colored crust) on both sides, about 2 minutes per side. Cook the chicken in batches if necessary, depending on the size of your skillet. Remove pieces to a plate as they color.
Once the chicken is colored, add the butter and onion and cook until softened, about 3 to 4 minutes. Add the olives, orange juice and zest, white wine, and fennel powder. Put chicken back in the skillet, and simmer until the chicken is just cooked through and the sauce coats the chicken, about 3 to 4 minutes. Season with remaining salt, sprinkle with the parsley, and serve.
quick tip To make fennel powder put 1/2 cup fennel seed in a spice grinder, and mill until you have a fine powder (yields about 1/4 cup). Store at room temperature, sealed.
Lidia Bastianich is an Emmy award‐winning public television host, a best‐selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Lidia has married her two passions in life ¿ her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya. Lidia's cookbooks include Lidia's Favorite Recipes, Lidia's Italy in America, Lidia Cooks from the Heart of Italy, and Lidia's Italy—all companion books to the three‐time Emmy‐nominated television series Lidia's Italy in America and Lidia's Italy. Lidia has also published Lidia's Family Table, Lidia's Italian‐American Kitchen, Lidia's Italian Table and La Cucina di Lidia.
Lidia is the chef/owner of four acclaimed New York City restaurants ‐ Felidia, Becco, Esca and Del Posto, as well as Lidia's Pittsburgh and Lidia's Kansas City. She is also founder and president of Tavola Productions, an entertainment company that produces high‐quality broadcast productions. Along with her son, Joe Bastianich, called LIDIA'S, and has just recently launched an exclusive line of ready‐ made homestyle meals with Whole Foods Market in the Northeast.
Lidia's first children's book, Nonna Tell Me a Story: Lidia's Christmas Kitchen, was inspired by her five grandchildren. The second installation in the series, Lidia's Family Kitchen: Nonna's Birthday Surprise, was released in the spring of 2013. Lidia gives freely of her time and knowledge, and is active member of society who participates in community service activities and special events on behalf of several foundations and Public Television.
Tanya Bastianich Manuali's visits to Italy as a child sparked her passion for the country's art and culture. She dedicated herself to the study of Italian Renaissance art during her college years at Georgetown, and earned a master's degree from Syracuse University and a doctorate from Oxford University. Living and studying in many regions of Italy for seven years, she taught art history to American students in Florence, and also met her husband, Corrado Manuali, from Rome.
Tanya created Esperienze Italiane, a custom-tour company devoted to the discovery of Italian food, wine, and art. Tanya is integrally involved in the production of Lidia's public television series and is active daily in the family restaurant business. She has also led the development of the website, lidiasitaly.com, and related publications and merchandise lines of tabletop and cookware. Together with her husband, Corrado, Tanya oversees the production and expansion of Lidia's food line, which includes ten cuts of pasta, seven sauces, and fresh meals for nationwide distribution.
Tanya has coauthored four previous books with her mother: Lidia's Favorite Recipes, Lidia's Italy, Lidia Cooks from the Heart of Italy, and Lidia's Italy in America. In 2010, Tanya coauthored Reflections of the Breast: Breast Cancer in Art Through the Ages, a social-art-historical look at breast cancer in art from ancient Egypt to today. Tanya and Corrado live in New York City with their children, Lorenzo and Julia.
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