Our Sommelier suggests pairing with Feudo Zirtari, Nero d’Avola, Sicilia.
- 2 chicken breasts with skin and backbone, halved crosswise
- 2 chicken thighs, bone in and skin on
- 2 chicken legs
- 2 teaspoons salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 3 tablespoons Rouses Extra Virgin Sicilian Olive Oil
- 1 large red bell pepper, chopped
- 1 medium onion, chopped
- 1 package baby bella mushrooms, cleaned and quartered
- 3 garlic cloves, finely chopped
- 1 cup dry white wine
- 1 jar Rouses Castelvetrano Sicilian Pitted Green Olives, drained and cut in half
- 2 bay leaves, dried
- 1 (28-ounce) can diced Italian tomatoes with juice
- 2 cups chicken broth
- 1 stem basil, fresh
- 1 sprig oregano, fresh
- 1 sprig rosemary, fresh
- 1/4 cup Italian parsley, chopped
- Sprinkle the chicken pieces with 1 teaspoon each of salt and pepper.
- In a large, heavy sauté pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. Do this in 2 batches so the skin renders to fat properly and does not get chewy.
- Transfer the chicken to a plate and set aside. Add the bell pepper, onion, mushrooms and garlic to the same pan, and sauté over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper.
- Add the wine, and scrape up the browned bits from the bottom of the pan. Simmer until reduced by half, about 3 minutes.
- Add the olives, bay leaves, tomatoes with their juice, broth and herbs. Mix well.
- Return the chicken pieces to the pan, and turn them to coat with the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes for the breast pieces, and 30 minutes for the thighs.
- Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken and serve.