Braised Ligurian Chicken Recipes

Steps:

• In a large bowl, combine flour with salt and pepper to taste.
• Add chicken pieces and toss until evenly coated.
• 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.
• Partly cover pan, and reduce heat to medium low.
• Simmer until chicken is cooked and tender, and broth is reduced to a rich sauce, approx 45 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.
• Serve with pasta or potatoes.

Steps:

• In a large bowl, combine flour and salt and pepper to taste.
• Add chicken pieces and toss until evenly coated.
• Place a large saute pan or heat-proof casserole over medium-high heat.
• Add olive oil.
• When oil is hot, add chicken pieces and saute until browned.
• Turn chicken and add rosemary and garlic.
• Continue to saute until garlic is softened, about three minutes.
• Add wine.
• When wine comes to a boil, add anchovies, olives and tomatoes.
• Partly cover pan and lower heat to medium low.
• Simmer until chicken is cooked and broth is reduced to a sauce, about 15 to 20 minutes, depending upon the size of your chicken pieces.
• To serve, discard rosemary sprigs and season dish well with salt and pepper.

Steps:

• Heat oven to 350 degrees.
• In a large Dutch oven over medium-high, add enough oil to lightly coat the bottom. Season the chicken with salt on both sides, then add to the pot skin side down. Cook until the skin turns golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat. Flip, and sear the other side briefly, about 1 minute. Transfer the chicken to a plate and set aside.
• Add the garlic to the schmaltzy oil over medium-high, and stir until fragrant and very lightly golden at the edges, 1 to 2 minutes. Stir in the white pepper, then immediately add the wine and 1 cup water. Scrape up any stuck-on bits from the bottom of the pot while bringing the liquid to a simmer. Nestle the chicken in the pot skin side up, cover and cook in the oven until the chicken and garlic are meltingly tender, and the wine has reduced, about 1 hour. Taste for seasoning, adding more salt if needed. Serve with rice.