TMCS Nona's Chicken in White Wine with Garlic,

October 2008 As you know it's hard to get an accurate recipe from an Italian grandmother. They say things like "just add some of this" or "a pinch of that", and my friend, T.T., says it's even harder to write a recipe tht she has been cooking all her life. So, here, for you, is my interpretation of T.T.'s interpretation of her grandmother's chicken sauté. NONA'S CHICKEN IN WHITE WINE WITH GARLIC, PARSLEY AND BLACK OLIVES Ingredients One 3-3/4 lb. chicken Coarse salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 5 garlic cloves, smashed 1 cup dry white wine 1 cup good quality chicken stock Two 2-inch strips lemon zest 8 Nicoise olives (preferably pitted by hand) 5 garlic cloves, minced 1 bunch Italian flat-leaf parsley, minced 2 Tbs. butter Instructions Season the chicken with salt and pepper. In a large heavy sauté pan, cook the whole garlic cloves in the olive oil until they start to turn golden in color. Transfer the garlic to a large metal bowl. Immediately, lay the pieces of chicken one layer at a time in the flavored oil, being careful not to burn the bottom of the pan. As the pieces brown, transfer them to the bowl with the garlic. When all the chicken has browned, quickly pour off the oil in the pan and immediately pour in the white wine to deglaze the pan, scraping up the brown bits on the bottom of the pan. Add the chicken stock and reduce, stirring occasionally for 5 minutes. To finish cooking the chicken, return the chicken pieces with the whole garlic cloves and the strips of lemon to the pan, cover, and simmer gently until the chicken is cooked through, about 20 to 25 minutes. Transfer the chicken to a warm serving dish. Boil up the chicken juices adding more stock if necessary. Stir in the olives, then the minced garlic and parsley and let simmer gently 2 to 3 minutes. Turn off the heat, dot the sauce with softened butter and swirl in the butter. Taste the sauce for salt and pepper and pour over the chicken. Serve with sautéed Swiss chard (or spinach) and creamy polenta. Garnish with lemon wedges. Serves 4. Tante Marie's Cooking School 1 of 2

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Transcript of TMCS Nona's Chicken in White Wine with Garlic,

Page 1: TMCS Nona's Chicken in White Wine with Garlic,

October 2008

As you know it's hard to get an accurate recipe from an

Italian grandmother. They say things like "just add some

of this" or "a pinch of that", and my friend, T.T., says it's

even harder to write a recipe tht she has been cooking all

her life. So, here, for you, is my interpretation of T.T.'s

interpretation of her grandmother's chicken sauté.

NONA'S CHICKEN IN WHITE WINEWITH GARLIC, PARSLEY AND BLACKOLIVES

Ingredients

One 3-3/4 lb. chickenCoarse salt and freshly ground black pepper

1/4 cup extra-virgin olive oil5 garlic cloves, smashed1 cup dry white wine1 cup good quality chicken stockTwo 2-inch strips lemon zest

8 Nicoise olives (preferably pitted by hand)5 garlic cloves, minced1 bunch Italian flat-leaf parsley, minced2 Tbs. butter

InstructionsSeason the chicken with salt and pepper.

In a large heavy sauté pan, cook the whole garlic cloves inthe olive oil until they start to turn golden in color. Transferthe garlic to a large metal bowl. Immediately, lay the piecesof chicken one layer at a time in the flavored oil, beingcareful not to burn the bottom of the pan. As the piecesbrown, transfer them to the bowl with the garlic. When allthe chicken has browned, quickly pour off the oil in the panand immediately pour in the white wine to deglaze the pan,scraping up the brown bits on the bottom of the pan. Addthe chicken stock and reduce, stirring occasionally for 5minutes.

To finish cooking the chicken, return the chicken pieceswith the whole garlic cloves and the strips of lemon to thepan, cover, and simmer gently until the chicken is cookedthrough, about 20 to 25 minutes. Transfer the chicken to awarm serving dish. Boil up the chicken juices adding morestock if necessary. Stir in the olives, then the minced garlicand parsley and let simmer gently 2 to 3 minutes. Turn offthe heat, dot the sauce with softened butter and swirl in thebutter. Taste the sauce for salt and pepper and pour overthe chicken. Serve with sautéed Swiss chard (or spinach)and creamy polenta. Garnish with lemon wedges.

Serves 4.

Tante Marie's Cooking School 1 of 2