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Braised Chicken with Salami and Olives

04/16/2020 11:15:47 AM

Apr16

Brad Kahn

Ingredients

  • 8 chicken thighs
  • 2 t kosher salt
  • ¾ t black pepper
  • 3 T olive oil
  • 1 medium onion, thinly sliced
  • 5 garlic cloves, minced
  • ½ fennel bulb, thinly sliced
  • 1 t rosemary
  • ¾ c diced salami
  • 1 c pitted green olives, rinsed and smashed
  • 1 t dried oregano
  • 1/2 t chili flake
  • 3/4 c dry white wine
  • 2 T tomato paste
  • 2 c chicken broth or stock
  • 4 bay leaves
  • 1/3 c lemon juice

Method

  • Heat oven to 375 degrees.
  • Season chicken with salt and pepper.
  • Pour olive oil in a large skillet over medium heat and place thighs skin side down, allowing them to render and brown for 8-10 minutes, then remove.
  • Add salami to skillet to render and crisp slightly in the rendered chicken fat for about 5 minutes.
  • Add onions, garlic, fennel, rosemary, salami, olives, oregano and chili flake. Let that cook down for a few minutes.
  • Add tomato paste and cook for another few minutes, letting the paste brown on the bottom of the pan.
  • Pour in wine and simmer to reduce, scraping the bottom of the pan and allowing the alcohol to cook off.
  • Add chicken stock and bring to a simmer. Add bay leaves and lemon juice.
  • Place chicken back in the pan, skin side up and roast in the oven about 30-45 minutes. Liquid should be about halfway up the pieces of chicken.
March 29, 2024 19 Adar II 5784