Braised Chicken With Salami and Olives

Name: Braised Chicken With Salami and Olives
Total time: 2 h 30 min
Yield: 4 to 6 servings
Cuisine: italian, southern
Ingredients: 1 (3 1/2- to 4-pound) chicken, cut into 10 pieces; 2 teaspoons kosher salt; 3/4 teaspoon black pepper; 3 tablespoons olive oil; 1 medium onion, thinly sliced; 5 garlic cloves, thinly sliced; 1/2 fennel bulb, thinly sliced; 1 rosemary branch, about 8 inches; 1 1/4 cups diced salami (see note); 1 cup pitted green olives, rinsed and cut in half (see note); 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; 1/2 cup dry white wine; 2 tablespoons tomato paste; 2 tablespoons all-purpose flour; 2 1/4 cups chicken broth; 4 bay leaves; Juice of 1 lemon

Recipe from Donald Link

Adapted by Kim Severson

Braised Chicken With Salami and Olives — Chris Granger

Total Time: 2½ hours
Rating: 5(866)
Comments: Read comments

Donald Link pays homage to New Orleans’ Sicilian roots with a dish that also appeals to his love of both salt and salami. The dish has the feel of chicken cacciatore, but its use of olives, salami and fennel brings more complexity. Mr. Link uses handmade salami from Cochon Butcher, his meat shop in New Orleans, but a hunk of good quality supermarket salami works fine. Jarred green olives would suffice in a pinch but they will make the dish extra salty and compromise its texture. Instead, find firm green olives such as Sicilian-cured Sevillanos or French Lucques or Picholine olives. —Kim Severson

Featured in: Flavors of the South From One of Its Own

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Ingredients

Yield:4 to 6 servings

1(3½- to 4-pound) chicken, cut into 10 pieces
2teaspoons kosher salt
¾teaspoon black pepper
3tablespoons olive oil
1medium onion, thinly sliced
5garlic cloves, thinly sliced
½fennel bulb, thinly sliced
1rosemary branch, about 8 inches
1¼cups diced salami (see note)
1cup pitted green olives, rinsed and cut in half (see note)
1teaspoon dried oregano
½teaspoon red pepper flakes
½cup dry white wine
2tablespoons tomato paste
2tablespoons all-purpose flour
2¼cups chicken broth
4bay leaves
Juice of 1 lemon

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 375 degrees. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat and sear chicken in 2 batches until golden brown, about 7 minutes per side. Transfer cooked chicken to a 9-by-13-inch baking dish or another large, shallow casserole.
Step 2
Add onions to skillet and cook in the rendered chicken fat until brown, stirring, about 4 minutes. Add garlic, fennel, rosemary branch, salami, olives, oregano and red pepper flakes. Pour in wine and simmer to reduce, scraping the bottom of the pan. Add tomato paste and cook for 5 minutes. Add flour and cook, stirring to incorporate, for another 2 minutes.
Step 3
Pour in chicken broth in batches and stir to incorporate. Bring to a simmer over medium heat and cook until slightly thickened, 2 to 3 minutes. Stir in bay leaves and lemon juice.
Step 4
Pour sauce over the chicken in the baking dish and roast in the oven, basting every 30 minutes, until chicken is very tender, about 1½ hours. Discard bay leaves and rosemary. Serve chicken warm, with plenty of sauce.

Tip

You can use handmade salami, but good-quality supermarket salami works fine. Try to find firm green olives such as Sicilian-cured sevillanos or French lucques or picholine olives. Jarred green olives would suffice in a pinch, but they will make the dish extra-salty and compromise its texture.

Ratings

5 out of 5

866 user ratings

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Comments

Candice7 years ago

Used boneless, skinless thighs (3lbs), increased oregano and rosemary, chopped 3/4 of a bulb of fennel, used 1/2 cup kalmatas and some capers instead of green olives, braised on the stove top ~45 min, cooled slightly, and shredded meat. Very good.

Kate7 years ago

Great recipe, DH loved it! I had to use a mix of oil & herb-packed black and green olives with pits: still very flavorful and the texture of the chicken was fine. I would recommend covering the baking dish for the first 45 minutes to keep the veggies from getting too dark and to preserve the moisture. This recipe is a keeper.

kristen7 years ago

bought italian dry salami from deli, 1.25 C roughly equals 1/3 lb or a bit more

John4 months ago

This is unbelievably good. I suggest making it with 8 thighs rather than a whole cut up chicken because a) thighs are the best part of the chicken; and b) I don't think wings and legs are ideal for eating with a knife and fork when you're dealing with something in a braising liquid. But regardless of what pieces of chicken you use, this is a staple dish for me now. One of my favorites. I wish I could give it six stars.

Betsy7 months ago

Filed this one in the recipes that slap folder! Easy, delicious and very riffable. Boneless chicken thighs, great! More tomato paste, sure. Add mushrooms, why not? Great comfort food for a chilly evening without being heavy. Will definitely make again.

Amy in London7 months ago

This was a long standing favorite of ours...then I gave up eating pigs and thus, this recipe was shelved. I just revisited it and made this without the salami. HEAR ME OUT! It was different, yes, but it was still so so good. Doubled the fennel and loved it.

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