Pollo con le Olive Nere
Ideally you will use olives from Gaeta, which are perfect for this preparation. Failing that, try to find medium or large black olives preserved in olive oil and not heavily salted.
1 young chicken (about 1kilo/ 214 pounds), cut in pieces and carefully washed
6 tablespoons extra-virgin olive oil
1 medium onion, sliced thin
1 glass Frascati, Castelli Romani, Orvieto, or similar white wine
1 sprig fresh rosemary
1 clove garlic, peeled
100 grams 3 1/2 ounces Gaeta olives
1 tablespoon white or red-wine vinegar
Freshly ground black pepper (just a little bit)
- First, completely wash and dry the chicken and remove whatever excess fat there is.
- In a heavy skillet heat the olive oil. Add the onion and sauté for a minute. Then add the chicken pieces and sauté for a few minutes on all sides until they begin to turn gold.
- Pour in the wine, cover, and cook over low heat for about a half hour. At this point carefully cut a piece of chicken to determine if it is cooked through.
- While the chicken is cooking, take the needles off the sprig of rosemary, add the garlic clove, and mince the rosemary and garlic together.
- Once the chicken seems done, add the olives, the garlic-rosemary combination, then the vinegar and a bit of freshly ground black pepper. Stir so the flavours penetrate, cover, and cook for 5 minutes.
Wine: Frascati, Marino, Est! Est!! Est!!!, or Castelli Romani white.