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My "O" recipe

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.

Comments (7)

This looks amazing! I won't have a try before I head to Greece but will when I return!

Jerry, have a fabulous trip! I'll be eagerly waiting to see your amazing photos and read about your adventures. Greece is at the top of my list!

Kathy (Trekcapri):

Hi Maria, your O recipe looks very delicious! I definitely want to try it soon too. Thank you so much for sharing it.

Have a wonderful evening.

This looks so delicious! I've got some rosemary in the garden just waiting for me to use it along with a few cherry tomatoes still straggling in.

Sounds like you and Polaris had a nice weekend. Can't wait to see what you do with the goat cheese you found. I hope you got to pet some goats. :)

Kathy, I know you’re going to like this dish. It is easy to make and so flavorful.

Annie, this is a great recipe to use your homegrown veggies and herbs. The rosemary sprig in the photo came from a potted rosemary bush growing in my courtyard. It's about the only herb that survived the summer heat.

We had a lovely time in the high country. I did get to play a bit with the goats and even tried to pet a llama but they spit when they are scared. Did not seem very friendly so I stood back and took a couple of photos.

Barb Cabot:

Dangerous for me to look at this post because it's nearly dinner time and I'm starving. Yummmm this looks so good. I want to try the recipe soon.Thank you for sharing.


Yum! Definitely going to put this on the menu next week!

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