Braised Chicken, Salami and Olives

By Douglas Weinstein
Published on: July 22, 2017

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This is a pretty easy dish to make and it’s really nice to bring the casserole or enamelware baking dish directly to the table and serve your guests family-style. I use a variety of olives and I like to add some fresh, chopped tomatoes and butternut squash when the mood strikes. Get some good bread and a rich-bodied red wine to round out the evening.

1 (4-pound) chicken, cut into 8-10 pieces

2 teaspoons kosher salt

1 teaspoon black pepper

3 tablespoons olive oil

1 medium onion, thinly sliced

5 garlic cloves, thinly sliced

½ fennel bulb, thinly sliced

1 rosemary branch, about 6 inches

1 ½  cups diced salami

1 cup pitted olives

1 teaspoon dried oregano

½ teaspoon red pepper flakes

½ teaspoon cayenne pepper

½ cup dry white wine

2 tablespoons tomato paste

2 tablespoons all-purpose flour

2 ½ cups chicken broth

4 bay leaves

Juice of 1 lemon

2 ½ cups butternut squash (optional)

2 cups chopped tomato (optional)

 

  1. Heat oven to 375 degrees. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat and sear chicken in 2 batches until golden brown, about 8 minutes per side. Transfer cooked chicken to a 9-by-13-inch baking dish or another large, shallow casserole.
  2. Add onions to skillet and cook in the rendered chicken fat until brown, stirring, about 5 minutes. Add garlic, fennel, rosemary branch, salami, olives, oregano and red pepper flakes. Pour in wine and simmer to reduce, scraping the bottom of the pan. Add tomato paste and cook for 5 minutes. Add flour and cook, stirring to incorporate, for another 2 minutes.
  3. Pour in chicken broth in batches and stir to incorporate. Bring to a simmer over medium heat and cook until slightly thickened, 3-4 minutes. Stir in bay leaves and lemon juice.
  4. Pour sauce over the chicken in the baking dish and roast in the oven, basting every 30 minutes, until chicken is very tender, about 1 1/2 hours. Discard bay leaves and rosemary. Serve chicken warm, with plenty of sauce. And some good French bread. And some good wine.
  5. If you want to add butternut squash, peel and cube the squash and add to the baking dish when you put the chicken into the oven. If you want to chop up some tomatoes, add them after the first hour that the dish is in the oven.
Douglas Weinstein

Douglas Weinstein

Doug is the Managing Editor and co-founder of TIG. As the manager of the website, he can wax prophetic about his career, if that was in his mind to do so. Here's his top achievement - he co-founded the non-profit Elf Foundation, a charitable org that created Room of Magic entertainment theaters in children's hospitals across America.

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