Pollo con Olive-Chicken with Olives
If you love olives then you will love this dish. Traditionally it is prepared with rabbit meat and not chicken. Rabbit is very popular in Italy, but I am personally not a fan so my mother-in-law has adapted this recipe for me, and I must say it is delicious. For very tender chicken, soak it in warm salty water for about 1/2 hour before cooking.
- Cuts from about 1/2 chicken
- 2 cloves of garlic
- 1 five inch sprig of rosemary
- 4 sage leaves
- 2 tbs of extra virgin olive oil
- 1/2 cup of white wine
- 1 1/2 cups of passata di pomodoro*
- 3/4 cup of water
- 1 cup of black olives
- Salt and pepper to taste
- *passata di pomodoro is also known as strained tomatoes and can be easily found at Whole Foods, Italian import stores, or specialty food stores.
- Finely chop garlic, rosemary, and sage then sauté with olive oil in a medium size stockpot for 5 minutes.
- Add the chicken and stir together for another 5 minutes until herbs have spread well onto the chicken.
- Pour in the wine and cook on medium/low until it has completely evaporated. Then add the passata di pomodoro.
- Add water, olives, salt and pepper. Cook on medium/low for 20-25 minutes or until chicken has reached an internal temperature of 165 degrees.
- Serve with rice or favorite vegetable.