When I've cooked something new, the question is: Would I make this again? When the answer is yes, I make a record of the recipe and date it. I goes into a notebook for future reference and refinement. I'm not sure how I came up with this; my recipe is dated May of 2002. It is likely that I had bought a chicken, wanted to cook it a different way and all of the ingredients were on hand. It is truly a one pan meal. Some pasta would be a fine accompaniment for the resulting sauce. —Gretchen @ Backyardnotes
salt & pepper
3-4 lb. chicken cut into 8 pieces
large red onion, cut into 1-inch chunks
ribs of celery, cut into 1-inch pieces
cloves garlic, peeled
small carrots, cut into 1-inch pieces
oil cured black olives (with pits)
large green olives (with pits)
dry white wine
fresh oregano, coarsely chopped
In This Recipe
Season chicken with salt and pepper.
Heat butter and olive oil in a large sauté pan over medium heat until oil shimmers.
Add chicken pieces in one layer without crowding (in two batches if needed) and sauté until chicken is golden on both sides, about 15-20 minutes. Remove chicken to a large plate.
Remove all but 2-3 tablespoons of fat/oil from pan. Add onion, celery, garlic, and carrots and sauté briefly, about 5 minutes. Add half of the wine and cook 3 minutes
Return chicken to pan, pushing pieces in among vegetables. Crack the green olives with the side of a knife as you would to crush garlic and add them and the black olives and remaining wine. Bring to a simmer and taste for seasoning; brined and oil cured olives are on the salty side, so check at this point and correct seasoning if needed. Sprinkle half of the oregano over all and cover pan and cook until chicken is very tender; approximately 40-60 minutes. When chicken is done, transfer to serving dish and sprinkle with remaining oregano and serve.