Braised Chicken with Salami and Olives
Ingredients
- 1 3-½ pound to 4-pound chicken, cut into 10 pieces
- 2 tsp. kosher salt
- ¾ tsp. black pepper
- 3 tbsp. olive oil
- 1 medium onion, thinly sliced
- 5 garlic cloves, thinly sliced
- ½ fennel bulb, thinly sliced
- 1 rosemary branch, about 8-inches
- 1-¼ cups salami, diced
- 1 cup pitted green olives, rinsed and cut in half
- 1 tsp. dried oregano
- ½ tsp. red pepper flakes
- ½ cup dry white wine
- 2 tbsp. tomato paste
- 2 tbsp. all-purpose flour
- 2-¼ cups chicken broth
- 4 bay leaves
- Juice of 1 lemon
Instructions
- Pre-heat oven to 375°F.
- Season chicken with salt and pepper.
- In a large skillet, over medium heat, heat olive oil and sear chicken in 2 batches until golden brown; about 7 minutes per side.
- Transfer cooked chicken to a 9-inch by-13-inch baking dish or another large, shallow casserole dish.
- Add onions to skillet and cook in the rendered chicken fat until brown, stirring; about 4 minutes.
- Add garlic, fennel, rosemary branch, salami, olives, oregano and red pepper flakes.
- Pour in wine and simmer to reduce, scraping the bottom of the pan.
- Add tomato paste and cook for 5 minutes.
- Add flour and cook, stirring to incorporate; for another 2 minutes.
- Pour in 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 bay leaves and lemon juice.
- Pour sauce over the chicken in the baking dish and roast in the oven, basting every 30 minutes, until chicken is very tender; about 1 1/2 hours.
- Remove from oven; discard bay leaves and rosemary.
- Serve chicken warm, with plenty of sauce.
Notes
You can use homemade salami, but good-quality supermarket salami works fine. Try to find firm green olives such as Sicilian-cured Sevillians or French lucques or picholine olives. Jarred green olives would suffice in a pinch, but they will make the dish extra-salty and compromise its texture.