This amazing dish fits a normal weekday dinner as well as a date night. It is so simple to prepare, yet just so tasty that you could eat it every night. One of our favorites and the way Alessandro likes to cook his chicken – Pollo Olive e Capperi. The inspiration for this dish comes from Alessandros grandmother’s chicken recipe. Capers and olives give a nice touch to the sauce while the soft tomatoes and the tender chicken absorb all the flavors. Promise, this is a must to try!
All you need for 5 portions:
1kg chicken (mix of thigh, breast, wings etc.)
Herbs (rosemary, thyme) and 1 clove garlic (if you marinate the chicken overnight)
1 clove garlic
Bit of flour
10g butter
Extra virgin olive oil
A glass of white wine
20g caper seeds
60g black olives (taggiasche)
250g cherry tomatoes
Pinch of parsley
Salt and pepper
How to:
1. Leave the chicken to marinate over night in some rosemary and thyme, garlic clove, extra virgin olive oil and salt and pepper. If you do not have time you can skip this.
2. Put a pan on high heat in the stove with some olive oil and butter. Turn the chicken on both sides in flour and place on the pan.
3. Let the chicken fry about 1-2 minutes on one side before turning it to get a crispy side. Then turn and let the other side fry. Add salt and pepper if you did not marinate the chicken over night.
4. Pour the glass of white wine in the pan and let the alcohol evaporate for few seconds.
5. Throw in the chopped garlic, capers and roughly smashed black olives (no stone), mix well, sink the temperature and cover the pan with a lid.
6. Cut the tomatoes in 4 and add them to the pan.
7. Let the chicken cook on low temperature with the lid on for about 30 minutes. Check once in a while that it does not stick too much on the pan.
8. Taste that the chicken is nice and tender, add a bit of salt and pepper if needed. You can serve this dish with roasted vegetables for example.
Buon appetito!