Braised Ligurian Chicken

czwartek, 30 stycznia 2014

Braised Ligurian Chicken

Time: 40 mins

Ingredients

  • 2 tablespoons flour, heaping
  • 1 chicken, cut into serving sized pieces (I use 4 chicken breasts, cut up)
  • sea salt
  • fresh ground black pepper
  • 1/4 cup extra virgin olive oil
  • 4 -5 sprigs fresh rosemary
  • 6 garlic cloves, peeled and thinly sliced
  • 1 1/2 cups white wine
  • 4 anchovy fillets
  • 1/2 cup kalamata olive (whole, unpitted)
  • 3 plum tomatoes, halved, seeded and coarsely chopped

Directions

  • 1 In a large bowl, combine flour and salt and pepper to taste.
  • 2 Add chicken pieces and toss until evenly coated.
  • 3 Place a large saute pan or heat-proof casserole over medium-high heat.
  • 4 Add olive oil.
  • 5 When oil is hot, add chicken pieces and saute until browned.
  • 6 Turn chicken and add rosemary and garlic.
  • 7 Continue to saute until garlic is softened, about three minutes.
  • 8 Add wine.
  • 9 When wine comes to a boil, add anchovies, olives and tomatoes.
  • 10 Partly cover pan and lower heat to medium low.
  • 11 Simmer until chicken is cooked and broth is reduced to a sauce, about 15 to 20 minutes, depending upon the size of your chicken pieces.
  • 12 To serve, discard rosemary sprigs and season dish well with salt and pepper.

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