Venetian Dishes

Nonna Angelina's stewed chicken

  • Portions: 4 persons
  • Time: 1,5 hr
  • Difficulty: Low
  • Ingredients
  • Extra virgin olive oil, 4 tablespoons
  • Onion, 1/2
  • Chicken, 2 thighs and 2 overshoots
  • Dry white wine, 1/2 glass
  • Peeled tomatoes, 1 tin
  • Dried tomatoes in oil, 3
  • Pitted black olives, 10
  • Dried oregano
  • 1 sprig of rosemay
  • Fine salt and black pepper
There are some habits that bore, which make some experiences repetitive and no longer interesting. Then there are other habits that reassure and that you always live with pleasure, like watching the movie "Love Actually" every Christmas or maybe return to London every year just to breathe the air.
Or you can have a lunch at Nonna Angelina’s table.
The menu has always been that, every single time, with minimal variations on the theme ...
As a first course the pasticcio (lasagna) with ragù, rich in béchamel and in meat sauce. As side dish, the “verdura cotta", that is stewed herbs with bacon cubes, and what I used to call "long slice potatoes", that are french fries prepared with the fresh potato sliced ​​for long and always cooked too early, so as to get flabby and greasy.
Second course, the stewed chicken.
Compared to the more traditional baking preparation, I prefer: to tell the truth, I always prefer stewed preparations because I love the sauce that remains on the bottom of the pot, whether it is a meat stew, an octopus or a delicate chickpea stew with tomato sauce, to collect it with some bread.
My grandmother put the olives in it, I have always discarded them for not so what reason. Never faced until a few years ago, when Giulia offered me a rice salad with pumpkin and aubergines, enriched with olives and capers, and by eating a spoonful I thinked by myself  I was so fool.
So in putting the recipe on this pages, I remembered those flavors and I made them mine, indeed, even a bit yours now if you decide to cook it: choose a chicken “lived in house", that means free-range, that is although more skinny but presents certainly meats with a more decisive and true flavor.
And pick up the sauce that remains on the bottom: if you have bread or grilled polenta will be fine anyway.
Prepare the ingredients, one at a time:
  • very thinly slices the onion;
  • drain the dried tomatoes from the oil and cut into small pieces.

In a heavy fire pan (better if made of cast iron or earthenware) put the oil and the onion: on low heat, cook it gently, because it must wither and not to toast.
When it is soft and translucent, put above the pieces of chicken with the skin upwards, raise the fire, pours the white wine and let it evaporate, then lowers over medium heat.
Add peeled and dried tomatoes, olives, a nice pinch of dried oregano and the sprig of rosemay.
Pour half a glass of water, put the lid on and cook a medium-low heat for about 1 hour.
Check the cooking of the chicken near the bone, where you have not to find traces of blood and the meat must be white and firm.

Before serving, season with salt and pepper.