Italian Chicken
Okay guys, this Italian Chicken recipe is an oldie but a goodie! It’s a very nostalgic dish that brings me back to when I first moved out on my own. Although I was excited to have my own place, I was not prepared for all the alone time that came with it. Having grown up with two siblings in a neighborhood full of kids with my grandparents literally around the corner and plenty of aunts, uncles and cousins within half a mile, I was used to a full house with people always coming and going. My new place was close to where I worked at the time, some 15 miles from my family home. So there were no pop-ins from relatives or spontaneous visits from friends or neighbors. Bottom line: the place was way too quiet. So I started planning and cooking big meals and inviting my friends to come hangout and have dinner with me. My plan worked. And before long, my girlfriends started putting in requests for their favorite meals. This chicken dish was at the top. No suprise considering its homey feel and pumped up Italian flavors. I certainly didn’t argue because I loved it too. And, more importantly, it was the most economical meal on my “menu.”
When preparing this recipe, I always use chicken-on-the-bone (as we say in our house). Yes, you can use boneless whatever. But you’re gonna miss out on all that extra flavor. And, you know, those bones also help keep the chicken tender. As for the add-ins, well I love the way the black olives, mushrooms and artichokes cook down with the chicken. I’ve also experimented with zucchini and eggplant. One time, I even added a package of fresh cheese tortellini to the pot during the last five minutes of cooking. It made for a perfect one-pot dinner.
Italian Chicken Recipe
Print Recipe
1 3 1/2 to 4-pound whole chicken cut up
1/4 cup olive oil
1 medium onion, thinly sliced
2 garlic cloves, minced
1 8-ounce package sliced white mushrooms
1 28-ounce can tomato puree
1/2 cup dry white wine
2 bay leaves
1 1/2 teaspoons dried basil leaves
1 teaspoon dried oregano leaves
1/8 teaspoon cayenne pepper
1 12-ounce jar marinated artichoke hearts, drained
1 3.8-ounce can sliced black olives, drained
Salt and black pepper to taste
Pasta, for serving
Remove skin and excess fat from chicken; discard. Season chicken generously with salt and black pepper. In a large saucepan or Dutch oven, heat oil over medium heat. Add chicken and cook until golden brown on both sides. Remove chicken from pan and set aside. Add onions and garlic to pan; cook stirring frequently until tender, 3-5 minutes. Add mushrooms; cook an additional 2 minutes. Stir in tomato puree, wine, bay leaves, basil, oregano and cayenne pepper. Return chicken to pan and submerge in the sauce. Increase heat to high and bring to a boil. Reduce heat to simmer, partially cover and cook, stirring occasionally, until chicken is tender, about 1 1/2 hours. Stir in artichokes and black olives and cook an additional 15 minutes. Serve immediately over your favorite pasta. Makes 4-6 servings.
Genêt
