Good Things Catered, which adapted a recipe from Williams-Sonoma
- 8 mixed bone-in chicken pieces
- Salt and freshly ground pepper, to taste
- 3 Tbsp extra-virgin olive oil
- 5 garlic cloves, thinly sliced
- 1 c. Chardonnay
- 30 green olives, pitted
- 1 lemon, sliced 1/8 inch thick
- 2 bay leaves
- 2 c. chicken stock
- 1/4 c. chopped fresh flat-leaf parsley
- 2 Tbsp sifted flour
- Season the chicken with salt and pepper.
- In a large braiser over medium-high heat, warm the olive oil until almost smoking. Working in batches, brown the chicken on all sides, 3 to 4 minutes total. Transfer to a plate.
- Reduce the heat to medium, add the garlic to the pan and cook, stirring frequently, for 15 seconds; do not allow it to burn.
- Add the Chardonnay and cook down, stirring to scrape up the browned bits from the pan bottom, about 5 minutes.
- Add the olives, lemon slices and bay leaves and cook, stirring occasionally, 4 to 5 minutes.
- Return the chicken to the pan, add the stock and bring to a boil.
- Reduce the heat to low, cover and simmer until the chicken is very tender, about 1 1⁄2 hours.
- Taste the sauce and adjust the seasonings with salt and pepper. Remove chicken, lemon, and olives from the pan and place on serving platter.
- With braiser over medium high heat, add flour and whisk to combine. Cook to thicken, stirring constantly, about 2 minutes.
- Pour thickened braising sauce over chicken and garnish with the parsley. Serve immediately. Serves 4 to 6.
WOW! When I saw this recipe on Katie's blog, I knew I had to make it. I couldn't stop thinking about it, and I was so happy when it tasted just as I had imagined. I loved it. I used 5 chicken drumsticks, which are budget-friendly and cook faster. I only braised my chicken for about 45 minutes. Make sure you brown the chicken well in the second step.
Liz's Rating: 10/10
Tim's Rating: 8/10 (Tim didn't like green olives until about 2 weeks ago. I wasn't even going to have him try this, but he jumped right in and enjoyed it.)