Italian-Style Chicken in White Wine with Olives and Polenta

italian-style-chicken

This is a fairly straightforward recipe for chicken cooked in white wine, distinguished by the addition of fresh sage and sliced green olives, which add pleasant acidity to the sauce. Served over polenta, it makes a delicious one-dish meal.

Italian-Style Chicken in White Wine with Olives and Polenta
Serves 8
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Ingredients
  1. Makes 8 servings
  2. 1 batch polenta
  3. 1 tbsp olive oil 15 mL
  4. 3 lbs skin-on bone-in chicken breasts, cut into 1.5 kg
  5. serving-size pieces, rinsed and patted dry
  6. 2 onions, finely chopped
  7. 2 carrots, peeled and diced
  8. 2 stalks celery, diced
  9. 2 cloves garlic, minced
  10. 2 tsp dried Italian seasoning 10 mL
  11. 6 fresh sage leaves, chopped, or dried sage 1⁄2 tsp (2 mL)
  12. dried sage
  13. 1⁄2 tsp freshly ground black pepper 2 mL
  14. 1⁄4 tsp cayenne pepper 1 mL
  15. Salt
  16. 2 tbsp whole barley flour 25 mL
  17. 1 cup dry white wine 250 mL
  18. 1 cup reduced-sodium chicken stock 250 mL
  19. Salt and freshly ground black pepper
  20. 1 cup sliced pitted green olives 250 mL
  21. 1 tbsp freshly squeezed lemon juice 15 mL
Instructions
  1. • Preheat oven to 350°F (180°C)
  2. 1. In a Dutch oven, heat oil over medium heat for 30 seconds. Add chicken, in batches, and brown, turning once, about 6 minutes per batch. Transfer to a plate as completed and set aside.
  3. 2. Add onions, carrots and celery to pan and cook, stirring, until vegetables are softened, about 7 minutes. Add garlic, Italian seasoning, sage, black pepper, cayenne and salt to taste and cook, stirring for 1 minute. Add barley flour and cook, stirring, until mixture congeals, for 1 minute.
  4. Add wine and stock and bring to a boil. Cook, stirring, until mixture thickens, about 3 minutes. Return chicken to pot. Cover and bake in preheated oven until chicken is no longer pink inside, about 45 minutes. Stir in olives and lemon juice.
  5. 3. To serve: Spread polenta over a deep platter and top with chicken and sauce.
Notes
  1. Tip
  2. Have your butcher cut chicken breasts into quarters.
Judith Finlayson https://judithfinlayson.com/
Posted in Pasta & Grains, Poultry, Recipes.

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