• 4servings
  • 1minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 frying chicken , about 3 lb, cut into serving pieces

  2. Salt and freshly ground pepper

  3. All-purpose flour

  4. 1/4 cup olive oil

  5. 1 small onion , finely chopped

  6. 1/2 cup dry white wine

  7. 1 1/2 lb tomato es, peeled, seeded, and coarsely chopped

  8. Persillade made with 1 clove garlic

  9. cup black olive s

  10. Fresh basil leaves

Instructions Jump to Ingredients ↑

  1. Season the chicken pieces with salt and pepper, then coat with flour, shaking off any excess. In a large sauté pan over medium heat, warm the olive oil. Put all the pieces in the pan except the breasts. Saute, turning the pieces, for 10 minutes. Add the breasts and sauté until all the pieces are nicely colored on both sides, about 10 minutes longer. Reduce the heat to low, cover and cook for 10 minutes.

  2. Transfer the chicken pieces to a warmed platter; keep warm. Add the onion to the pan and stir it around with a wooden spoon. When it begins to color, pour in the wine. Raise the heat to high and deglaze the pan, scraping the pan bottom with a wooden spoon until the browned bits dissolve and the wine is almost completely reduced. Add the tomatoes and salt to taste and continue to cook over high heat, shaking the pan and stirring, until their excess liquid evaporates. A couple of minutes before removing from the heat, add the persillade and olives.

  3. Just before servings, tear some basil leaves into small fragments and stir them into the sauce. Pour the sauce over the chicken pieces and serve.


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