8 to 10 pieces of chicken
1 head of celery, cleaned and chopped in larger pieces
½ pound of green Sicilian olives, not pitted, smash them up with pitts intact
fresh oregano, to taste
red pepper flakes
salt and pepper
Olive oil
red wine vinegar only
You can use either dark or white chicken meat depending on what your family preference is. Wash, clean and remove skin of chicken (skin can be left on, if desired). Make certain to pat dry. If you like, lightly salt and pepper each piece. Take your chicken and place in a skillet with olive oil and fresh oregano until completely cooked. After chicken is cooked, set aside.
In the same skillet, cook celery until tender, add red pepper flakes to desired level of heat and Sicilian olives. While cooking add about ¼ cup of red wine vinegar and about the same amount of water. Let that all cook and add the chicken back. Heat completely. Delicious, I serve just with some crusty Italian bread.
This is a family favorite, easy to prepare and actually tastes so much better the day after. I cook by smell and taste, rarely measure when cooking a savory meal. So let your creative juices flow.
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