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Ingredients
- all purpose flour for coating
- 1 4 lb chicken cut into 8 pieces - 2 drumbsticks, 2 thighs, and 2 breast cut in half cosswises
- salt and pepper
- 1/4 cup olive oil
- 1 shallot minced
- 1/2 cup dry white wine
- 4 medium plum tomatoes peeled seeded and coarsely chopped
- 1 garlic clove chopped and mashed
- 12 oil cured olives, pitted
- 1 tbsp minced flat leaf parsley
Directions
- rinse chicken and wipe dry each piece dry. season with salt and pepper and then dredge in flour. set aside
- add olive oil into saute pan or cast iron pot over medium heat and when the oil is shimmering slip the pieces of floured chicken into the oil. cook until golden brown on all sides about 15 min. remove pieces of chicken to clean plate and pour off all bu 2 tbsp of the pan drippings
- add the minced shallot to the pan and cook over low heat until golden. add the wine, bring it to a simmer until reduced by half 5-7 min
- add the chopped tomatoes, garlic and olives and stir well, add the chicken pieces back into the pan/pot. cover and cook over low heat for about 20 min. stir in the parsley a few minutes before the end of cooking. . turn off heat and let rest for a few minutes before serving
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