Galletti alle Olive (oh-lee-vay) simply translates to Chicken with Olives. But of course it sounds so much more fab in Italian, no?
This meal will take a little time, but it’s oh so worth it. It’s a flavor building process here.
Pat your chicken pieces dry with a paper towel and then season them with salt and pepper; set aside. In a large chicken fryer/skillet, heat your olive oil and butter over high heat. When hot, add your onions and cook until they’re slightly wilted. Add in your chicken pieces and brown on all sides. Add in your tomatoes, stir through and cook for approximately 10 minutes. Add in your brandy and let it evaporate. Add in your olives, chicken broth, capers and season again with salt and pepper to taste. Lower the heat to simmer and put a lid on the pan. Cook for about 45 minutes until chicken is tender. Five minutes before your dish is complete, add in your fresh chopped herbs.
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This was a good dish, but I’ll have to revise the recipe if I make it again. The hubby wasn’t crazy about it, and wanted more heat to the dish. I really didn’t like the capers and will eliminate those if I make this again. Loved the tomatoes and black olives though.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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robingreene on 9.18.2009
Made this a couple of weeks ago (couldn’t get logged on to comment) and it was *really good. I did add some green olives because I already had them open. The chicken just fell apart, it was so tender. Definitely a “make again” recipe!