This is rustic, a peasant dish, no doubt made from the old hen who had long since seen her best days.
The recipe comes mostly from Joy of Cooking, but I’ve changed a couple of things. Mostly, I don’t use a whole fryer, but use one piece of the bird throughout. You can leave on the bone, or not at the end before serving as you desire. Thighs make is easy to fork off the bone.
Serve on a bed of pasta of your choice or egg noodles, with plenty of sopping up crusty bread and some great grated cheese over it all.
- 4 chicken thighs, patted dry, seasoned with salt and pepper and dredged in flour
- EVOO (about 3 tbsp)
- 1 lg onion, sliced
- 1 tsp each dried rosemary and sage (both hold up well as dried herbs, or use fresh (a TBSP each)
- 3 cloves garlic
- 2/3 c red or white wine
- 1 150z can of diced tomatoes (or 1 1/2 c fresh, seeds removed)
- 2/3 c chicken stock
- 1 bay leaf
- 1/2 c olives, sliced. Your choice, but green are better than ripe by far in this dish.
- You can add 1/2 c of mushrooms if you wish. Do so at the time of the onions if you do.
- Saute the chicken until nicely browned on both sides, and remove to a plate.
- Add the onions, rosemary and sage and saute until onions are translucent.
- Return the chicken, add the wine and simmer until wine is mostly evaporated.
- Add the garlic, tomatoes, bay leaf, stock and simmer for about 20 minutes.
- Before serving, add the olives and reheat.
I like to let this dish sit on the stove covered for a good hour to let the flavors meld a bit more.