Braised Ligurian Chicken
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2heaping tablespoons flour
- Sea salt and freshly ground black pepper
- 14-pound chicken, cut into 8 pieces
- ¼cup extra virgin olive oil
- 4 to 5fresh rosemary sprigs
- 6cloves garlic, peeled and thinly sliced
- 1½cups white wine
- 4anchovy fillets (optional)
- ½cup calamata olives (with pits)
- 3ripe plum tomatoes, halved, seeded and coarsely chopped
Nutritional analysis per serving (4 servings)
924 calories; 63 grams fat; 16 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 12 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 60 grams protein; 1485 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine flour with salt and pepper to taste. Add chicken pieces and toss until evenly coated.
- Step 2
Place a large flameproof casserole dish over medium-high heat, and heat olive oil. Add chicken pieces, and fry until golden underneath, about 5 minutes (Fry in batches if your pan isn't large enough to accommodate all of the chicken without crowding). Turn chicken, and add rosemary and garlic. Continue to fry until garlic is softened but not colored, about 3 minutes. Add wine. When it comes to a boil, add anchovies, olives and tomatoes.
- Step 3
Partly cover pan, and reduce heat to medium low. Simmer until chicken is cooked and tender, and broth is reduced to a rich sauce, 15 to 20 minutes. To serve, discard rosemary sprigs, and season well with salt and pepper to taste. Place a piece or two of chicken on each plate, and top with a spoonful of sauce.
Private Notes
Comments
I used four whole plum tomatoes from a can. Also I used skin/bone chicken thighs instead of a whole bird.
Also altered the technique. I used a large, wide skillet to brown the chicken (skin-side down), and I removed it from the pan before I composed the sauce. I put the chicken back in the pan (skin side up) and finished in a 350 convection oven for about 25 mins. I removed the meat from the pan and reduced the sauce for 5 minutes. Very juicy and delicious; skin was browned and crispy.
Definitely do not skip anchovies, added red onions and used chicken broth for better flavor. Takes far more than 15-20 minutes to cook. Should think 45 minutes or more.
I have made this excellent recipe many times using chicken thighs and more anchovies. Use 8 imported oil cured anchovies. Calamata olives are a must!
Delicious!! Sliced garlic browns too quickly, so I use smashed whole (peeled) garlic cloves.
Use canned tomatoes; make in Dutch oven; finish in 350 degree oven; don’t skimp on olives
Tasty recipe, but I recommend not going only by cooking time but also by internal temp. I made as directed (a hair under 4 pound chicken cut into 8 pieces). After 15 minutes the chicken was way under safe internal temp. I had to go a little above 20 minutes to get there (and not quite 165, since it's time+temp).
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