manalang

Earlier this week, megnut pointed to a Jamie Oliver recipe for Braised Ligurian Chicken on the New York Times. So, we decided to try this out tonight. We haven’t eaten it yet, so I’ll have to hold off on the review — but, it does look good. Update: It’s a keeper. The flavor and essence of this dish is amazing. If you get a chance, try this recipe.

The problem with food pictures is that even it looks good in pictures, you still can’t get a sense for how it smells. This dish is oozing of a complex aroma of wine, rosemary, and a olives.

Just in case the recipe disappears from the NY Times website, here it is again:

Adapted from Jamie Oliver

Time: 40 minutes

2 heaping tablespoons flour
Sea salt and freshly ground black pepper
1 4-pound chicken, cut into 8 pieces
1/4 cup extra virgin olive oil
4 to 5 fresh rosemary sprigs
6 cloves garlic, peeled and thinly sliced
1 1/2 cups white wine
4 anchovy fillets (optional)
1/2 cup calamata olives (with pits)
3 ripe plum tomatoes, halved, seeded and coarsely chopped.

1. In a large bowl, combine flour with salt and pepper to taste. Add chicken pieces and toss until evenly coated.

2. 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.

3. Partly cover pan, and reduce heat to medium low. Simmer until chicken is cooked and tender, and broth is reduced to a rich sauce, 15 to 20 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.

Yield: 4 servings.

This entry was posted on Sunday, November 23rd, 2003 at 6:31 AM PST and is tagged with food. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.