Kittencal's Italian Chicken With Olives Recipe

"Since there is a long cooking time for this I prefer to use skin-on bone-in chicken breast and I recommend only using that. I also prefer to coat the chicken in flour before browning, it gives extra flavor and locks in the juices, the choice is up to you. With any good authentic European dish there is a bit of prep work and this one is no exception, but the end result is delicious! I like to brown the chicken in the morning then refrigerate until ready to use, it really cuts prep time. Don't even think about making this recipe without the red wine, the flavor will be decreased! do not substitute crushed tomatoes for the whole tomatoes and use a good brand of Italian tomatoes, no generic here please! If you like more sauce then process a 14-ounce can tomatoes, drained (discard the juice) in with the 28 ounce can. The sauce is started in a Dutch oven then transfered to a small roaster, so make this recipe when you are not pressed for time."

Step by Step Method

Step 1

Grease a small roaster (with a lid). In a processor process the 28-ounce can tomatoes with juice until smooth (if you are using the 14-ounce can puree only the tomatoes) set aside.

Step 2

Season the chicken liberally with seasoned salt and pepper. Heat oil in a Dutch over medium-high heat (use enough oil to coat the bottom of the Dutch oven, or as needed) add in the chicken in batches and brown just the skin part (about 3 minutes). Transfer the chicken to roaster.

Step 3

To the Dutch oven add in onions and mushrooms; saute scraping up all the browned bits in the bottom of skillet cook for about 3-4 minutes. Add in garlic and next 3 spices cook stirring for 2 minutes. Add in pureed tomatoes, brown sugar, bay leaves, wine and olives; bring to a medium simmer and cook partially covered stirring occasionally for about 30 minutes. Season with salt and pepper.

Step 4

Pour the tomato mixture over the browned chicken. Turn the chicken pieces to coat in the sauce (facing skin-side up for oven cooking).

Step 5

Cover and cook in a preheated 325 degree F oven for about 1 1/2 to 2 hours or until chicken is tender (removing about halfway through cooking and seasoning with more salt and pepper if needed, If you find that after 1 hour of cooking the sauce is too thick mix in 2 cups of tomato juice and continue to cook, I find I most always need to add in some tomato juice).