Chicken with Olives


Serves: 5
Total Calories: 143

Ingredients

2 tablespoons olive oil
1 chicken (about 3 1/2 pounds), cut into 8 serving pieces
salt and freshly ground black pepper
4 cloves garlic, lightly crushed
1/2 cup dry white wine
2 tablespoons white wine vinegar
1 cup Gaeta or other mild, flavorful olives, pitted and coarsely chopped
2 anchovy fillets, chopped

Directions:

1 In a large skillet, heat the oil over medium heat. Pat the chicken pieces dry and place them in the pan. Sprinkle the pieces with salt and pepper. When the chicken is golden brown on one side, after about 10 minutes, turn the pieces, then scatter the garlic all around them. Cook until nicely browned, about 10 minutes more. Remove the garlic if it becomes dark brown.

2 Add the wine and vinegar and bring to a simmer. Scatter the olives and anchovies all around. Partially cover the pan and turn the heat to low. Cook, turning the pieces occasionally, until the chicken is tender and the juices run clear when the thigh is pierced in the thickest part, about 20 minutes.

3 Remove the chicken to a serving platter. Tip the pan and skim off the fat. Spoon the sauce over the chicken. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 143
Calories from Fat: 52

This Chicken with Olives recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


More Recipes from the Cook'n in Italy Cookbook:
* Poultry
Baked Chicken with Potatoes and Lemon
Braised Quail
Chicken Cutlets Francese
Chicken Cutlets with Basil and Lemon
Chicken Cutlets with Sage and Peas
Chicken Livers with Vin Santo
Chicken Rolls in Red Wine
Chicken Rolls with Anchovy Sauce
Chicken Salad with Two Peppers
Chicken Under a Brick
Chicken in the Style of Roast Pig
Chicken in the Style of the Hunter’s Wife
Chicken with Celery, Capers, and Rosemary
Chicken with Gorgonzola and Walnuts
Chicken with Lemon and White Wine
Chicken with Olives
Chicken with Porcini
Chicken with Prosciutto and Spices
Chicken with Sausages and Pickled Peppers
Chicken with Vinegar, Garlic, and Hot Pepper
Country-Style Chicken and Vegetables
Crusty Broiled Chicken
Devil’s Chicken
Duck Breast with Sweet-and-Sour Figs
Grilled Quail
Lemon Chicken Salad
Marinated Grilled Chicken
Piedmont-Style Chicken Salad
Poached Turkey Meat Loaf
Quail in the Pan with Porcini
Quail with Tomatoes and Rosemary
Roasted Boiled Chicken
Roasted Chicken with Marsala and Anchovies
Roasted Chicken with Rosemary
Roasted Chicken with Sage and White Wine
Rolled Stuffed Turkey Breast
Roman-Style Chicken
Salad-Topped Chicken Cutlets
Spiced Roasted Duck
Stuffed Chicken in Ragù
Stuffed Roasted Capon
Turkey Rolls in Red Wine Tomato Sauce
Tuscan Fried Chicken




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