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What You Need:
(Serving Size: 4)
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A 2½-to 3-pound chicken, cut up
Salt
Freshly ground black pepper
2 tablespoons olive oil
¼ cup finely chopped onions
1 teaspoon finely chopped garlic
½ cup dry white wine
2 tablespoons wine vinegar, preferably white
½ cup chicken stock, fresh or canned
½ teaspoon dried oregano, crumbled
1 bay leaf
1 tablespoon slivered black olives, preferably Mediterranean style
3 flat anchovy fillets, rinsed in cold water, dried and chopped
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Translate this recipe:
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| How To Cook: |
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1. Wash the chicken quickly under cold running water and pat the pieces dry with paper towels. Season the pieces with salt and a few grindings of pepper.
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2. In a heavy 10- to 12-inch skillet, heat the olive oil until a haze forms over it. Brown the chicken a few pieces at a time, starting them skin side down and turning them with tongs. Transfer the browned pieces to a plate.
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3. Now pour off almost all of the fat from the skillet, leaving just a thin film on the bottom. Add the onions and garlic and cook them over moderate heat, stirring constantly, for 8 to 10 minutes, or until they are lightly colored.
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4. Add the wine and vinegar and boil briskly until the liquid is reduced to about ¼ cup. Then pour in the chicken stock and boil for 1 or 2 minutes, stirring constantly and scraping in any browned bits that cling to the pan.
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5. Return the browned chicken to the skillet, add the oregano and bay leaf, and bring to a boil. Cover the skillet, reduce the heat and simmer, basting occasionally.
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6. In about 30 minutes, the chicken should be done; its juice will run clear when a thigh is pierced with the tip of a sharp knife.
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7. To serve, arrange the pieces of chicken on a heated platter. Discard the bay leaf and boil the stock left in the skillet until it thickens slightly and has the intensity of flavor desired.
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8. Stir in the black olives and anchovies and cook the sauce for a minute or so longer. Pour the sauce over the chicken.
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