If you can't find Sicilian olives, other types can be substituted, but keep in mind that Sicilians are quite large and the amounts should be adjusted accordingly.
Ingredients
- 1 1/2 cups olive oil
- 1 (3 1/2-pound) fryer chicken, cut into 8 pieces
- Freshly ground black pepper
- 1/2 cup thinly sliced celery, about 1 stalk
- 2 garlic cloves, minced
- 1 1/2 cups dry white wine
- 3 cups chicken stock (preferably low-sodium)
- 1 1/2 tablespoons red wine vinegar
- 12 green Sicilian olives, pitted
- 2 tablespoons finely chopped thyme leaves, plus sprigs for garnish
- 4 tablespoons unsalted butter
- Kosher salt
Directions
In a deep skillet or pot large enough to hold the chicken pieces, heat the oil over medium-high heat until just starting to smoke. Pat the chicken dry, season it with pepper, and place it in the hot oil. When the chicken is browned, turn it over and brown the other side. Set the chicken aside.
Very carefully, as it is very hot, pour out all but 2 tablespoons of the oil. Add the celery and the garlic. Over medium-high heat, lightly brown the garlic, but do not burn it, or it will taste bitter. Add the wine, chicken stock, vinegar, olives, and thyme. Raise the heat to high and bring to a boil. Reduce the liquid for 2 to 3 minutes. Add the chicken back. Add the butter and reduce, about 15 to 30 minutes. Check the sauce for seasoning and adjust with salt, pepper or vinegar.
Plate the chicken, drizzle with the sauce, and serve, garnished with thyme.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 5 reviews
By jcisanchez_10266482
garden grove, CA
on April 24, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Recipe was very easy to make sauce was great over rice used less olive oil kids, husband liked it will make again.
By jnance_6107627
Sullivans Islan...
on June 11, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I mixed the green olives up with some Kalamata olives and it turned out great. I also found it needs to cook on the longer side- just over 30 mins., and I added just a touch of flour dissolved in water to thicken. Served with brown rice and almond pilaf and green beans. Fantastic!!!
By loren_irias_3004855
doral
on April 19, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I really think it is a great recipe to keep, thank you!
Read all 5 reviews