- 1 frying chicken (3 lbs), cut into 8 pieces
- 1/2 cup flour
- Freshly ground black pepper
- 5 tbsp olive oil
- 1/2 cup finely chopped yellow onion
- 1 tsp minced garlic
- 1 large red or green bell pepper, halved and thinly sliced
- 1/2 cup dry vermouth
- 1 cup canned Italian plum tomatoes, chopped
- 1 tbsp minced fresh basil
- 1 large bay leaf
- 1/2 cup black olives (about 12), pitted and quartered
Braised Chicken with Tomato and Olives
This dish just bursts with robust Neapolitan flavor. One of my favorites! Enjoy this classic Italian chicken recipe with friends and family. Buon Apetitto!
1 – Wash chicken parts in cold water and plot dry with paper towel.
2 – In a bowl, combine flour, salt and pepper. Dredge chicken pieces in flour mixture and shake off excess.
3 – In a large saute pan, heat olive oil over medium-high heat. Place all of the chicken pieces in pan skin side down and saute until lightly golden on both sides. Remove and set aside. Pour off most of the pan drippings, leaving about 2 tbsp. Add onion, turn heat down to medium and cook, stirring constantly, until lightly golden, for about 5 minutes. Add garlic and continue to cook, stirring constantly, for about 1 minute. Add pepper and cook, stirring frequently, until barely tender. Add vermouth, turn heat to high and cook for about 5 minutes.
4 – Return chicken to pan and spoon most of the pepper-onion mixture on top. Add the tomatoes, basil and bay leaf. Cover pan, turn heat to low and cook, basting frequently, for about 30 minutes.
5 – Preheat oven to 200F. Transfer chicken to an ovenproof platter and place in oven to keep warm, leaving the sauce in pan.
6 – Discard the bay leaf and turn heat to high. Cook the sauce, stirring constantly, until slightly thickened, for about 10 minutes. Stir in the olives and cook for an additional 2 minutes. Pour sauce over the chicken and serve immediately.
Serves 4 to 6