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Ingredientes
- 1/2 c. flour
- 1 1/4 tsp salt
- 1 1/4 tsp freshly-grnd black pepper
- 2 tsp dry oregano leaves
- 2 x chickens, preferably organic - (3 lbs ea) cut into 8 pcs
- 3 1/2 Tbsp. extra virgin olive oil divided
- 3 x onions thinly sliced
- 1 1/2 tsp chopped garlic
- 1 c. thinly-sliced celery
- 1 c. thinly-sliced carrots
- 1/2 c. dry white wine
- 1 can diced tomatoes with no salt - (14 1/2 ounce)
- 1 can low-salt chicken broth - (14 1/2 ounce)
- 2 Tbsp. tomato paste
- 12 x Kalamata olives
- 1/3 c. chopped fresh parsley mixed with
- 1 tsp dry oregano leaves
- 1/2 c. finely-crumbled Feta cheese
Direcciones
- Heat the oven to 375 degrees. Set aside a 4-qt casserole or possibly baking dish.
- Combine the flour, salt, pepper and oregano in a large plastic food bag. Coat a few chicken pcs at a time, shaking off the excess. Heat 1 1/2 Tbsp. of the oil in a large nonstick skillet over medium-high heat. When the oil is warm, brown the chicken on all sides in 2 batches without crowding, about 6 min.
- As the pcs are browned, transfer to the reserved casserole. Repeat the process till all the chicken is browned, adding more oil as needed (reserve 1/2 Tbsp.). Add in any remaining seasoned flour to the casserole.
- Add in the reserved 1/2 Tbsp. of oil to the same skillet over medium-high heat. When warm, add in the onions, garlic, celery and carrots. Cook, stirring often, till the onions are soft, about 8 min. Add in the wine, tomatoes, broth, tomato paste and olives. Stir well. Bring to a boil, then pour over the chicken, making sure the ingredients are well distributed.
- Bake, covered (with foil or possibly casserole cover), 1 hour. Use tongs to move chicken from bottom to top. Bake, uncovered, about 30 min more. There should be lots of sauce (for spooning over the macaroni side dish). Cold, then chill up to 3 days, covered airtight.
- To serve, skim any congealed fat off the surface. Reheat, covered, at 350 degrees till bubbling, about 45 min. Taste; adjust seasoning. Serve over warm macaroni, spooning on extra sauce. Sprinkle with the parsley mix and feta cheese. Serve warm.
- This recipe yields 6 to 8 servings.
- Comments: I've tried this recipe using chicken without the skin but it wasn't as flavorful as this version. Make it a day or possibly two ahead so the flavors can develop. Be sure to use dry oregano flakes with an intense fragrance.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 472g | |
| Recipe makes 8 servings | |
| Calories 816 | |
| Calories from Fat 494 | 61% |
| Total Fat 55.0g | 69% |
| Saturated Fat 15.67g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 240mg | 80% |
| Sodium 780mg | 33% |
| Potassium 822mg | 23% |
| Total Carbs 13.22g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.27g | 2% |
| Protein 61.55g | 98% |
