Ingredients Jump to Instructions ↓

  1. 1 small chicken cut in to

  2. 10 pieces and skinned Salt and freshly ground pepper

  3. 3 tablespoons olive oil

  4. 1 onion, minced

  5. 1 large carrot , sliced

  6. 4 cups diced tomato

  7. 3 garlic cloves , minced

  8. 2 1/2 teaspoons minced fresh oregano, or 3/4 teaspoon dried oregano , crumbled

  9. 1 tablespoon minced fresh thyme, or 1 teaspoon dried thyme

  10. 1 tablespoon minced fresh rosemary leaves, or 1 teaspoon dried rosemary , crumbled

  11. 2 bay leaves, or to taste

  12. 1 cup dry red wine

  13. 2 cups water

  14. 1 bouillon cube , crumbled

  15. 4 sun-dried tomatoes, chopped

  16. 1/8 to 1/4 teaspoon dried red pepper

  17. 15 green olives

  18. 3 tablespoons minced fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Rinse the chicken, pat it dry, and season with salt and pepper. In a large casserole set over moderately high heat, warm 2 tablespoons of the oil until hot. Add the chicken and cook it until no longer pink on all sides. Transfer to a plate. Heat the remaining oil in the casserole over moderate heat until hot. Add the onion, carrot, and salt and pepper to taste, and cook, stirring occasionally, for 3 minutes, or until softened. Add the tomato, garlic, oregano, thyme, rosemary, and bay leaves , and cook the mixture, stirring occasionally, for 5 minutes more. Return the chicken to the casserole , add the wine, and reduce it over moderately high heat for 1 minute. Add the water, bouillon cube, sun-dried tomatoes , dried red pepper , if desired, and more salt to taste, bring to a boil, and simmer , stirring occasionally, for 15 minutes more, or until chicken is tender. Add olives and cook 5 minutes more. Transfer chicken to a serving plate and reduce sauce over moderately high heat until lightly thickened. Discard bay leaves, spoon sauce over chicken, and sprinkle with parsley.


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