Chicken with Olives
For this lively tasting country-style olive-and-chicken dish that is so typical of the region of Abruzzi and Molise, you can do all the marinade preparations the night before. Working with marinades means thinking ahead, and that is what is so great about them.
- 1/2 cup pitted green olives
- 2 garlic cloves , peeled
- 1 tablespoon fresh sage leaves
- 1 tablespoon fresh rosemary needles
- 1 teaspoon salt
- Coarse black pepper to taste
- Pinch of ground nutmeg
- 2 Zest and juice oflarge lemons
- 3 1/2 pounds cut-up chicken pieces
- 3 tablespoons Filippo Berio extra-virgin olive oil
- 3/4 cup dry red wine
- 1 sweet red bell pepper, seeded and cut into thin strips
- Coarsely chop together the olives, garlic, sage, and rosemary. Transfer the mixture to a shallow baking dish large enough to hold the chicken pieces (a 9 X 12-inch pan).
- Stir in the salt, pepper, and nutmeg. Stir in the zest and lemon juice. Add the chicken pieces and turn to coat them in the mixture. Cover and refrigerate overnight.
- When ready to cook, heat the olive oil in a sauté pan large enough to hold the chicken in a single layer. Brown the pieces well on both sides. Raise the heat to high and stir in the wine. Cook 2 minutes. Reduce the heat to medium-low, cover the pan, and cook 30 minutes. Add the peppers during the last 5 minutes of cooking.
- Serve the chicken hot with some of the pan juices.
- Note: Save even more time by using a mini food processor to coarsely chop the olives, garlic, and herbs together. Keep peeled garlic cloves tightly wrapped in plastic wrap in the refrigerator.
- Recipe featured in Program 2520
This recipe was featured on Season 25 - Episode 2520.
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