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CHICKEN WITH OLIVES AND PIGNOLI NUTS (chicken, olives, pine nuts,)


By Platanos, Mangoes and Me! (Visit website)



I saw Lidia Bastianich make this recipe on one of her shows and I thought I?d try it. I made a few changes because I like the more robust flavor of extra garlic and herbs (which were not part of her recipe).
You will need:



3 pounds assorted cut-up chicken pieces 

1 tablespoon of salt (kosher)

4 tablespoons of extra virgin olive oil

4 tablespoons of butter

6-8 garlic cloves crushed with your knife and kept whole

4 bay leaves

Fresh sprigs of thyme, rosemary, oregano (or 1 teaspoon each dried)

1 cup of mixed pitted olives (from your deli) ? I left mine whole

½ cup of dry white wine (use wine that you would typically drink at home)

¼ cup toasted pignoli nuts (pine nuts)

S/P to taste

Preparation:



Clean and rinse chicken pieces, pat and dry with paper towels. Trim excess fat and season with salt.





In your pan melt olive oil and butter and set over medium heat as not to burn. When butter and oil are hot place your chicken skin side down and then place garlic and bay leaves in spaces between the chicken. Cover pan and let the chicken cook at low heat, browning slowly and releasing its juices. After 10 ? 15 minutes, turn the pieces and move them around the pan to cook evenly and cover again. Continue to cook for another 10 minutes. Uncover and add the herbs moving the chicken around. Cover and cook for another 10 minutes. After the chicken has cooked pour in the wine, scatter the olives and pine nuts. Raise the heat and cook uncovered moving chicken pieces gently until wine has evaporated but not dried and the juices thicken coating the meat. Serve immediately.




With this dish I roasted whole potatoes adding olive oil, fresh herbs, salt and pepper in oven at 350F for about 30 ? 40 minutes.

Buen Provecho!


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