From Date Night - On The Italian Riviera on Tuesday, September 13, 2021
Serves: 6-8
Ingredients:
1 chicken (about 3 lbs), cut into 8 pieces
2 tablespoons all-purpose flour
¼ cup extra virgin olive oil
4 to 5 fresh rosemary sprigs
3 cloves garlic, peeled
½ cup white wine
1 cup of stock
½ cup of Taggiasca olives (pits removed) can substitute pitted kalamata
3 tablespoons of pine nuts
3 ripe plum tomatoes, halved, seeded and coarsely chopped.
Instructions: Dust the chicken pieces with flour. 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. Remove garlic. Add the white wine. When the alcohol of the wine is evaporated add olives, pine-nuts and diced tomatoes. Add the stock, partly cover pan, and reduce heat to medium low. Simmer until chicken is cooked and tender and stock is reduced to a rich sauce, 40 to 45 minutes. To serve, discard rosemary sprigs and season well with salt and pepper to taste.
