Chicken with Olives, Garlic and Rosemary

One of my favourite Italian main course dishes is Pollo con Olive, Aglio e Rosmarino or Chicken with Olives, Garlic and Rosemary.

The recipe is from Italian Country Cooking by Susanna Gelmetti (c) 1996 Simon and Schuster.

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 2 onions roughly chopped
  • 3 chicken breasts (about 800 g) chopped into small pieces
  • 120 ml white wine (chill the wine at least an hour before cooking then you can enjoy a glass of wine while you cook as well as with the meal!)
  • 2 sprigs fresh rosemary, chopped finely
  • 100g black olives, pitted, finely chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon balsamic vinegar
  • salt and freshly ground pepper

Method

Heat the olive oil in a heavy pan, then add the onions. When they begin to soften and brown, add the chicken pieces, turning to coat in the olive oil. They should be browned lightly on both sides after about 10 minues. Add the white wine. Turn the heat down, cover and simmer for about45 minutes. You may need to a little more wine.  The meat should be tender and juicy.

About 5 minutes before the end of the cooking, remove the lid, turn up the heat and add the chopped rosemary. olives, garlic and vinegar. Season with salt and pepper. Stir well and serve very hot.

I usually serve with spiral pasta and either steamed green beans or a salad of lettuce and tomato, depending on the season.

Serves 4 people.

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 109 other followers

%d bloggers like this: