Pollo all’abruzzese coi pomodorini e le olive
Chicken Fricassee Abruzzi-Style
This is an adaptation of a recipe by Marcella Hazan, from her cookbook Marcella Cucina. This delicious fricassee is wonderful served with potatoes or rice.
3 1/2 pound chicken, cut into 8 pieces or 3 1/2 pounds of your favorite chicken pieces (I use boneless, skinless thighs)
2 tablespoons olive oil
4-5 cloves garlic, chopped coarsely
2 teaspoons rosemary leaves, finely chopped
Chopped hot chili pepper, 1/4 teaspoon or to taste
1/2 cup white dry wine
About two dozen cherry tomatoes
About a dozen black Italian olives
1. Wash the chicken pieces in cold water and pat dry. Season with salt.
2. In a large skillet, large enough to hold the chicken in one layer, put the olive oil, garlic and rosemary and sauté over high to medium-high. Add the chicken with skin-side down. Cook, uncovered, until the chicken is golden, about 15 minutes; turn over and continue cooking uncovered until this side is also golden. Add the chili pepper and turn over the content of the pan a couple of times.
3. Pour the wine and while it’s bubbling, scrape the bottom of the pan to release any bits sticking to the bottom of the pan.
4. Cover the pan and reduce the heat to low. Cook for approximately 35 minutes, turning the chicken over from time to time. If the juices in the pan are drying out, add 2-3 tablespoons of water.
5. When the chicken is juicy and tender, add the cherry tomatoes and the olives. Cook until the tomatoes are soft and almost beginning to crack.
6. Serve immediately.