Total Time
2hrs
Prep 40 mins
Cook 1 hr 20 mins

Vermont recipe

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Blanch onions in pot of boiling water 2 minutes.
  3. Use slotted spoon, transfer onions to bowl of ice water, cool for 5 minutes, drain and peel.
  4. Heat 2 tbsp olive oil in a large ovenproof pot over high heat.
  5. Sprinkle chicken with salt and pepper.
  6. Work in batches, sear chicken until golden brown, abotu 12 minutes each batch, transfer chicken to plate.
  7. Drain all but 3 tbsp of dripping, add remaining oil, mushroom, onions and saute for 7 minutes.
  8. Add star anise, bay leaves and garlic, saute for 3 minutes.
  9. Add wine and tomatoes, boil until sauce is reduced by half, stir in chicken broth and return chicken to pot.
  10. press to submerge.
  11. Cover pot and place in oven for about 1 hour.
  12. Transfer chicken to plate, tent with foil to keep warm.
  13. Boil sauce until reduced to about 7 cups.
  14. Mix butter and flour in a small bowl then gradually whisk the mixture into sauce.
  15. Simmer until thickens.
  16. Add olives, season with salt and pepper, add chicken back to heat through then serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a