MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Donald Link's Braised Chicken w/Salami & Olives
Categories: Poultry, Vegetables, Beef, Chilies, Wine
Yield: 5 Servings

4 lb Chicken legs and/or thighs
2 ts Kosher salt
3/4 ts Black pepper
3 tb Olive oil
1 md Onion; thin sliced
5 cl Garlic; thin sliced
1/2 Fennel bulb; thin sliced
1 (8") rosemary branch
1 1/4 c Diced salami
1 c Pitted green olives; rinsed,
- halved, not too salty
1 ts Dried oregano
1/2 ts Red pepper flakes
1/2 c Dry white wine
2 tb Tomato paste
2 tb All-purpose flour
2 1/4 c Chicken broth
4 Dried bay leaves
Juice of 1 lemon

Set the oven @ 375ºF/190ºC.

Season the chicken all over with salt and pepper. Heat
the olive oil in a large skillet over medium heat and
sear the chicken in 2 batches until golden brown, about
7 minutes per side. Transfer the cooked chicken to a 9"
X 13" baking dish or another large, shallow casserole.

Add the onions to the skillet and cook in the rendered
chicken fat until brown, stirring, about 4 minutes. Add
the garlic, fennel, rosemary branch, salami, olives,
oregano, and red pepper flakes. Pour in the wine and
simmer to reduce, scraping the bottom of the pan. Stir
in the tomato paste and cook for 5 minutes, until
caramelized. Add flour and cook, stirring to
incorporate, for another 2 minutes.

Pour in the chicken broth in batches and stir to
incorporate. Bring to a simmer over medium heat and cook
until slightly thickened, 2 to 3 minutes. Stir in the
bay leaves and lemon juice.

Pour the sauce over the chicken in the baking dish and
roast in the oven, basting every 30 minutes, until the
chicken is very tender and the sauce is reduced but
isn't drying out, 1 to 1 1/2 hours. Discard the bay
leaves and rosemary.

Serve chicken warm, with plenty of sauce.

RECIPE FROM: https://food52.com

Uncle Dirty Dave's Archives

MMMMM

... "Love can be sordid only if you work at it." -- Brooke McEldowney
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)