Braised Chicken with Olives
- 3 lbs. of chicken pieces (I used legs & thighs)
- Salt and black pepper
- 3 tbsp. olive oil
- 3 thinly sliced garlic cloves
- 5 anchovies packed in oil
- 3 tbsp. tomato paste
- 1 cup green olives roughly chopped and rinsed
- 2 tbsp. rinsed capers
- 2 bay leaves
- 2 strips of lemon zest
- Red pepper flakes to taste
- 1 cup white wine and 1 cup water
Pre-heat oven to 350o.
Pat chicken dry and season with salt and pepper. Heat the oil in a large pan and cook the chicken until browned on both sides. Remove the chicken and all but 4 tablespoons of the fat and oil.
There’s nothing like the bottom of a Coca Cola bottle for smashing olives to remove the pit.
Add the garlic and anchovies to the pan and cook for 3-4 minutes. Add the tomato paste, olives, capers, bay leaves, lemon zest and red pepper. Blend and cook for 5 minutes. Add the wine and water, mix well.
Return the chicken to the pan. Spoon some of the sauce over the chicken and place the pan the pre-heated oven for 30 minutes.
Remove the chicken to a serving dish. Check the sauce for seasoning and remove the lemon zest and bay leaves. Pour the sauce over the chicken and serve.
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