Sunday, February 10, 2013

Braised Chicken with Olives

Today's recipe is slow, warming, rustic comfort at its best!

And because a picture, as they say, speaks a thousand words, I'm going to let today's step by step video do all the talking for me.

Click here to visit the printable recipe.

  • 6 pieces of chicken with skin (I like to do 2 drumsticks, 2 thighs, and 2 breasts)
  • 1, 28 oz tin Italian plum tomatoes
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp each: salt, pepper, oregano
  • 2 cloves minced garlic
  • 1 tbsp extra virgin olive oil
  • 1 cup sliced white onion
  • 1/2 cup red wine 
  • 1 cup sliced pimento stuffed green olives
  • 3 cups dry rotini pasta
  1. Begin by removing the juice from the tin of Italian tomatoes, reserving the tomatoes to use later. 
  2. In a large bowl combine the extra virgin olive oil and fresh lemon juice with dried oregano, pepper, minced garlic, and sea salt. Add the tomato juice and whisk until everything is well blended.
  3. Pour the sauce over the chicken pieces in a ziploc bag and marinate at least 3 hours or overnight. The longer the better.
  4. When you're ready to cook, remove the chicken pieces from the bag, reserving the marinade. Next, heat a tablespoon of extra virgin olive oil in a dutch oven over medium heat and place the chicken pieces into the pot skin side down. Continue to gently cook moving the chicken so that it doesn't stick. 
  5. When the chicken has lightly browned on both sides, remove to a plate and then begin to saute the sliced onions in the pan juices.
  6. When the onions have begun to caramelize, de-glaze the pan with the red wine stirring it well and bring it to a boil.
  7. Place the chicken back into the pot and then pour the reserved marinade over all. Cover the pot, and place in a 350 degree oven for an hour and a half. 
  8. Remove from the oven and add the sliced green olives, and the reserved tomatoes from earlier. Return to the oven uncovered for another 30 minutes.
  9. During the last ten minutes of braising, boil three cups of dry rotini pasta just until al dente and drain.
  10. Place a piece or two of chicken onto a platter and ladle half the sauce over all. Pour the cooked, drained pasta into the  remaining sauce and stir well.

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