I grew up in Southern Italy and flavorfully ingredients surrounded our family all around. My mom would always have delicious meals waiting for my sister and I when we returned from elementary school and this meal was one of them, except she'd use chicken stock instead of wine at that time! We had our own olive trees and many dishes were produced that called for olives or our own olive oil. Right across from our home was a 'wild' bay leaf tree that belonged to no one and everyone in town, so we added this fragrant ingredient in a few dishes as well. Now that elementary school is long behind me, I still try to recreate some of those wonderful memories by cooking the meals we ate while growing up in Italy. It took becoming a busy adult working in Boston to realize just how lucky I was to have a stay-at-home mom growing up! Now when I cook with my mom, many a meal starts with "remember when I used to make this when you came home from school." —Francesca
boneless and skinless chicken thighs
small red onion, diced
stems of parsley, leaves only, chopped
white wine (or chicken stock)
garlic cloves, thinly sliced
fresh or dry bay leaves
basil leaves, thinly sliced
In This Recipe
Thoroughly wash the chicken in cold water and set aside in a large skillet.
To the skillet, add the oil, onion, parsley, rosemary, salt and oregano.
Open the gas to medium and bring to a slight sizzle allowing the chicken to get some color on both sides. Lower the heat if the chicken is browning too quickly.
Add the wine or chicken stock and bring chicken to a low simmer.
You don’t want to brown your garlic or it will become bitter, so add it now that you have added the wine.
Cook the chicken uncovered for about 25 minutes on medium-low heat, if it looks like it’s getting too dry quickly, add about ¼ cut of water.
About 25 minutes into the cooking, add the bay leaves, basil and olives and cook for an additional 10 minutes.