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Chicken Fricco
Ingredients
- 3-4 Lb. (1.5-2 kg) of chicken parts (thighs/drumsticks will come out juicier, but white meat good too)
- 2 cups of your favourite white wine (if you wouldn't drink it, please don't cook with it)
- 4 cloves garlic, chopped
- 1/2 cup black olives, pitted & chopped
- 2 tablespoons capers
- 3-4 tablespoons rosemary leaves, chopped
- 3 tablespoons olive oil
- salt & pepper to taste
Instructions
This is a classic meat dish from my parents' home town in Italy, Gubbio. This can be done with any meat with bone in it - I've also used lamb and
rabbit with this recipe (sometimes mixed in the same batch for variety) to great effect. Although I've never tried it,
duck or goose MAY be a bit greasy/heavy in this application.- Pour olive oil into pan on medium-high heat.
- Brown chicken pieces and set aside.
- Add garlic to remaining oil, and heat until softened or browned (too much browning=bitter).
- Mix chopped rosemary to wine, and pour into pan. Wine mixture should come up about 1/3 up the chicken in the pan.
- Raise heat to bring to boil, then lower to simmer. Cover and continue simmering for around 60 minutes.
- Once chicken is cooked, raise heat again, add capers and chopped olives, and reduce sauce into an almost gravy-like consistency (thickness to taste) for 5-7 minutes.
- Serve with lots of great bread to dip in the fantastic sauce. Freezes well.
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