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Ingredients
- 3 ½ - 4 ½ lbs. chicken parts, rinsed and pat dry, skin removed
- Salt and pepper
- 3 tbs. olive oil
- 2 cups chopped onions
- 1 bay leaf
- ½ tsp. dried rosemary
- ½ tsp. dried sage
- 1 clove garlic, minced
- ½ cup white wine
- 8 oz. tomatoes, crushed
- ¾ cup chicken stock
- ½ cup – 1 cup mushrooms, sliced
- 1/3 cup olives, pitted and sliced
Preparation
Step 1
Add seasoned chicken to hot oil over medium heat and brown. Remove the chicken and all but 2 tbs. of the fat in the pan, reduce heat and add the onions, and herbs, stirring until onions are golden brown, about 5 minutes. Add the garlic and cookfor 30 seconds, don’t brown garlic.
Return the chicken to the pot and pour in the white wine. Cook over medium heat until all the wine has evaporated, turning the chicken and scraping the brown bits. Add the tomatoes and stock. Reduce heat to low and simmer 25 minutes. Add the mushrooms and olives.
Cook covered 120 minutes. Uncover the pan and boil the pan juices over high heat until slightly thickened. Adjust seasonings.