Braised Ligurian Chicken
photo by Dr. Jenny
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons flour, heaping
- 1 chicken, cut into serving sized pieces (I use 4 chicken breasts, cut up)
- sea salt
- fresh ground black pepper
- 1⁄4 cup extra virgin olive oil
- 4 -5 sprigs fresh rosemary
- 6 garlic cloves, peeled and thinly sliced
- 1 1⁄2 cups white wine
- 4 anchovy fillets
- 1⁄2 cup kalamata olive (whole, unpitted)
- 3 plum tomatoes, halved, seeded and coarsely chopped
directions
- In a large bowl, combine flour and salt and pepper to taste.
- Add chicken pieces and toss until evenly coated.
- Place a large saute pan or heat-proof casserole over medium-high heat.
- Add olive oil.
- When oil is hot, add chicken pieces and saute until browned.
- Turn chicken and add rosemary and garlic.
- Continue to saute until garlic is softened, about three minutes.
- Add wine.
- When wine comes to a boil, add anchovies, olives and tomatoes.
- Partly cover pan and lower heat to medium low.
- Simmer until chicken is cooked and broth is reduced to a sauce, about 15 to 20 minutes, depending upon the size of your chicken pieces.
- To serve, discard rosemary sprigs and season dish well with salt and pepper.
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Reviews
-
DH and I made this chicken recipe for a dinner party a few nights ago. I followed the ingredients and steps as posted, using a combination of both chicken breasts and thighs and I doubled the recipe to accommodate a greater number of guests. I also chopped up the olives and used pitted Kalamatas per personal preference. Everyone agreed that the dish was good; however, I highly recommend future chefs take the advice of reviewer, Doc's Mom, and put the rosemary in a cheese cloth bag. While I was able to remove many of the whole sprigs as the recipe indicates, it was impossible to remove the the pieces of rosemary that had broken away from the stems during boiling, and thus several guests commented that the rosemary seemed to overpower their dishes. All in all, a nice meal. Made for ZWT4.
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I have made this dish several times and its always a favorite at home. The first time I followed the recipe exactly as stated. It was wonderful! The next time, I added porcini mushrooms and most recently, I added fresh chopped baby spinich. All three times, this was a great dish! I also added extra anchovies for the extra rich salty taste. They disolve into the sauce so the DH didn't even know he was eating them!! Great recipe thanks for sharing!
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>