BRAISED LIGURIAN CHICKEN

Another winner from The Essential New York Times Cook Book. Sharon made it this week with rave reviews.

The chicken pieces are browned in olive oil and then simmered in a broth of rosemary, garlic, anchovies, olives and tomatoes.

BRAISED LIGURIAN



2 heaping tablespoons all-purpose flour

Sea salt and freshly ground black pepper

One 4 pound chicken, cut into 8 pieces

¼ cup extra virgin olive oil

4-5 sprigs rosemary

6 cloves garlic, thinly sliced

1 ½ cups dry white wine

4 anchovy fillets

½ cup Calamata olives (not pitted)

3 ripe plum tomatoes halved, seeded and coarsely chopped

1.)     Combine the flour with salt and pepper to taste in a large bowl.  Add the chicken pieces and toss until evenly coated.

2.)    Place a large casserole over medium-high heat and heat the olive oil.  Add the chicken pieces and fry until golden underneath, about 5 minutes.  Turn the chicken, add rosemary and garlic, and fry until the garlic is softened but not colored, about 3 minutes.  Add the wine.  When it comes to a boil add the anchovies, olives and tomatoes.  Partially cover the pan and reduce the heat to medium-low.  Simmer until the chicken is cooked and tender and the broth is reduced to a rich sauce, 15-20 minutes.

3.)    To serve, discard the rosemary sprigs, and season the sauce well with salt and pepper.  Place a piece or two of chicken on each plate and top with a spoonful of sauce. 

Serves 4

Recipe from The Essential New York Times Cook Book