Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
Prep Time: 20 minutes
Cook Time: 40 minutes
Yields: Serves 6
Here’s one of my new favorite recipes from “Beyond The Pasta: Recipes, Language & Life with an Italian Family" (www.mark-leslie.net) by Mark Leslie. It’s one of my go-to dish right now because it’s so easy and my children love it!! Pollo al Pomodoro e Olive Chicken with Tomato and Olives I could eat this dish once a week for the rest of my life and never tire of it. This is a simple, country dish and reminds me of Tuscany. You can cut the chicken into small pieces and to any size you desire. –Mark Leslie (The author of the book)
1 (4 pound) chicken, cut into 8 or 10 pieces (cut into 10 by dividing the breast into quarters) Salt and freshly ground black pepper to season the chicken. 2 tablespoons extra virgin olive oil 1 cup dry white wine 2 large cloves garlic, minced ¾ cup strained tomatoes, such as Pomi brand * 1½ cups (5 ounces) whole green olives, pitted ¼ teaspoon salt, or more to taste ¼ teaspoon freshly ground black pepper, or more to taste
- Note: Strained tomatoes can be readily found in most supermarkets in either the canned tomato or pasta aisles. Sometimes the product may be referred to by its Italian name “passato” and can be found either bottled or cartoned, as is the case with the Pomi brand.
Dry the chicken pieces with paper towels to remove any excess moisture and liberally season with salt and pepper on both sides. Heat the oil in a large skillet on medium heat, and when the oil is hot, add the chicken pieces, skin side down and fry until nicely browned, turning to brown both sides, 3 to 5 minutes on each side. When the chicken has browned, transfer to a plate and set aside. Add the white wine and garlic to the pan, scraping the brown bits off the bottom of the pan. After the wine has reduced by half, about 3 minutes, add the strained tomatoes, olives, salt and pepper. Stir until combined. Return the chicken to the skillet with its juices. Cover, turn the heat down to low and simmer for 20 minutes. Remove the cover and cook another 10 minutes, until the chicken is done and the sauce has thickened slightly. Remove the chicken to a warmed platter. Adjust the seasoning of the sauce with salt and pepper, and pour the sauce and olives over the chicken. Serve hot.