Ingredients
- 1 (3 1/2 to 4 pound) chicken
- 1/4 cup extra-virgin olive oil
- 1 large onion, chopped
- 1 celery heart, chopped and some celery leaves
- 2 tablespoons currants, soaked and drained
- 2 tablespoons sugar
- 2/3 cup red wine vinegar
- 10 large Sicilian olives (the green variety), whole with pits
- 2 tablespoons capers, rinsed
- Salt and freshly ground black pepper
- 3/4 cup blanched almonds, lightly toasted
- Fennel fronds, for garnish
- Orange wedges, for garnish
- Pepperoncini, for garnish
Directions
Remove all the skin and trim the fat from the chicken. Cut the chicken into 8 small pieces, using both the breast and the thighs, season with salt and pepper.
In a Dutch oven, heat 1 tablespoon of the oil over medium-high heat. When the oil starts to shimmer, add the chicken pieces and cook until golden brown, about 10 minutes on each side. Using a slotted spoon, remove the chicken pieces from the pan and set them aside. Add the onions and celery and let cook, stirring constantly, until soft and slightly golden, about 5 minutes. Return the chicken pieces to the pot. Add the currants, sugar, vinegar, olives, capers and half the olives. Season, to taste, with salt and pepper. Turn the heat to high and cook, turning the chicken constantly, until the vinegar evaporates, about 3 to 5 minutes. Turn the heat to medium-low, cover the saucepan and allow the chicken to cook through, about 20 to 25 minutes.
Serve family style, garnished with the remaining almonds, fennel fronds, juice from orange wedges and pepperoncini.
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By Litedp
New York, NY
on January 04, 2012
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I love this dish and make it frequently. It's easy, very tasty and isn't run of the mill. I cook the chicken with the lid on for a while before letting the sauce evaporate. It seems to mellow out the vinegar. A hearty recommendation.
By psusfca
Oakland, CA
on September 24, 2011
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This was delicious and easy recipe. It is my new favorite recipe for chicken. I have made for 3 dinner parties over last few months, and I am one that likes to try new things - so this has to be tasty. I made a few minor changes, none that impacts flavor. I used all skin-on chicken thighs, as they stay moister and I prefer them. Instead of doing the last 20-25 min on the stove, I braised uncovered for 35-45 minutes at 350 in the oven. This works well for a dinner party (put it in and rejoin your guests. Finally, i skipped the fennel fronds after first time making it - really added nothing to the dish, so unless you have on hand, don't bother. Make this dish, I can't see how anyone would not love it.
By ruby_5595106
Pomona, CA
on June 11, 2006
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I didn't use currants or the peperoncinis, but it was delicious none the less!
Read all 7 reviews