I also felt compelled to share this recipe for Braised Ligurian Chicken, a recipe from Jamie Oliver (loving his new campaign-click link only if you're a meat eater please) which was adapted by the NY Times and then adapted by me. It's become one of our favorites for a cold winter night.
I like this recipe better with some adjustments:
I like to add a bay leaf (if you can find someone at a farmers market who has dried fresh bay leaves-yesyesyes) and sometimes either a sprig of thyme and a few sage leaves or a pinch of Herbes de Provence. Any of those alone or in combination kind of round out the flavors. I use sea salt and organic chicken. White pepper is my new favorite ingredient in everything and also very nice for a change from black pepper. And never omit the anchovies---what's the point? They amp up the flavors by a thousand! I can't eat anything with wheat flour so instead used chickpea flour which is really nice as well. Lastly, in this batch I used big juicy Sicilian green olives instead of Calamata and grape tomatoes instead of quartered plums because they are closest in taste to real tomatoes than anything else I can get this time of year in NY.
BRAISED LIGURIAN CHICKEN
Adapted from Jamie Oliver
Time: 40 minutes
2 heaping tablespoons flour
Sea salt and freshly ground black pepper
1 4-pound chicken, cut into 8 pieces
1/4 cup extra virgin olive oil
4 to 5 fresh rosemary sprigs
6 cloves garlic, peeled and thinly sliced
1 1/2 cups white wine
4 anchovy fillets (optional)
1/2 cup calamata olives (with pits)
3 ripe plum tomatoes, halved, seeded and coarsely chopped.
1. In a large bowl, combine flour with salt and pepper to taste. Add chicken pieces and toss until evenly coated.
2. Place a large flameproof casserole dish over medium-high heat, and heat olive oil. Add chicken pieces, and fry until golden underneath, about 5 minutes. Turn chicken, and add rosemary and garlic. Continue to fry until garlic is softened but not colored, about 3 minutes. Add wine. When it comes to a boil, add anchovies, olives and tomatoes.
3. Partly cover pan, and reduce heat to medium low. Simmer until chicken is cooked and tender, and broth is reduced to a rich sauce, 15 to 20 minutes. To serve, discard rosemary sprigs, and season well with salt and pepper to taste. Place a piece or two of chicken on each plate, and top with a spoonful of sauce.Yield: 4 servings.
Reprinted from the NY Times