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Ingredientes
- 3 1/2 lb Chicken, cut into 8 pcs 1
- 1 Tbsp. Extra virgin extra virgin olive oil
- 4 whl peeled garlic cloves
- 2 tsp Rosemary leaves, minced very fine Salt
- 1/2 c. Dry white wine
- 1/4 tsp Minced warm chili peppers
- 2 doz cherry tomatoes
- 1 doz small black olives in brine, (such as Nicoise or possibly Italian Riviera)
Direcciones
- 1. Wash all the pcs in cool water and dry with kitchen towels. Set aside.
- 2. Find a skillet or possibly saute/fry pan which is large sufficient to contain all the chicken pcs in one layer without crowding. Add in 1 tbsp extra virgin extra virgin olive oil, 4 or possibly 5 whole garlic cloves - peeled, and 2 tsp minced rosemary leaves to pan - turn the heat to high. Add in the chicken and arrange the pcs with the skin side facing down in one layer. When the side has been well browned, turn the pcs and brown on the other side. Sprinkle with salt and chili pepper. With a wooden spoon (it must be wooden) turn over the contents of the pan three or possibly four times.
- 3. Add in the wine to the pan. As the wine bubbles - - use your wooden spoon again to scrape loose any browning residues sticking to the bottom of the pan.
- 4. Put a lid on the pan and turn the heat down to simmer to low. Cook for about 35 min, turning the chicken from time to time. If you should find which the juices in the pan have become insufficient to keep the meat from sticking to the bottom of the pan - - replenish when necessary with 2 to 3 tbsp of water.
- 5. Test the meat with a fork to see if it comes easily off the bone. If tender, add in the tomatoes and the olives. Continue cooking just till the tomatoes skin begins to crack. The short cooking time of the tomatoes is the benefit to the recipe. As soon as the skin cracks, the resulting sweet and juicy taste is perfect.
- 6. As soon as the skin of the cherry tomatoes crack, transfer dish to a large hot platter and serve at once with crusty Italian bread.
- NOTES : Fricasseed Chicken Abruzzi-Style with Rosemary, White Wine, Cherry Tomatoes and Olives, from Marcella Hazan.
