Gluten-Free Italian by Jacqueline Mallorca

Author:Jacqueline Mallorca [Mallorca, Jacqueline]
Language: eng
Format: epub
Publisher: Da Capo Press

braised chicken with green olives and potatoes

You can use almost any variety of large, brine-cured green olive here. The large, mild but flavorful Sicilian type is especially good. However, if the only green olives you can find are small and rather sharp-tasting, such as cocktail olives stuffed with pimiento, blanch them in boiling water for 30 seconds before chopping. It’s fine to incorporate the pimiento, too.

SERVES 4

4 skinless and boneless

chicken thighs, about 1

pound, halved

lengthways

2 tablespoons

white rice flour

2 tablespoons extra-

virgin olive oil

Fine sea salt and freshly

ground black pepper

½ cup dry white wine

2 garlic cloves, chopped

1 teaspoon minced

rosemary leaves

½ cup gluten-free

chicken broth,

plus extra if needed

½ cup pitted and

roughly chopped

large green olives

2 tablespoons drained

and chopped sun-dried

tomatoes in oil

2 tablespoons capers,

rinsed and drained

8 to 12 tiny potatoes,

such as Yukon Gold or

Dutch Yellow, unpeeled

2 tablespoons chopped

flat-leaf parsley

Dust the chicken thighs with rice flour, shaking off any excess. Warm the olive oil in a large sauté pan over medium-low heat until it shimmers. Brown the chicken pieces on both sides, about 7 minutes, in two batches if necessary. Transfer the chicken to a plate and season with salt and pepper.

Add the wine to the pan, scraping with a wooden spoon to bring up all the browned bits from the bottom of the pan, and bring to a boil. Return the chicken and accumulated juices to the pan and add the garlic and rosemary.

Add the chicken broth and bring to a boil. Reduce the heat to low, partially cover, and simmer for 15 minutes. Turn the chicken pieces, add the olives and sun-dried tomatoes, and a little more chicken broth if necessary to prevent the chicken from drying out. (There should be approximately 1 cup of sauce at the end of cooking time.) Continue cooking, stirring occasionally, until the chicken is tender and no longer pink inside, about 10 minutes more. Stir in the capers. Taste for seasoning.

Meanwhile, cook the potatoes in boiling, salted water to cover until tender, 15 to 20 minutes. Drain and add to the chicken. Sprinkle with the chopped parsley.

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