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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: The Los Angeles Times
Servings: 8
I've tried this recipe using chicken without the skin but it wasn't as flavorful as this version. Make it a day or two ahead so the flavors can develop. Be sure to use dried oregano flakes with an intense fragrance.
½ cup flour
1 ¼ teaspoons salt
1 ¼ teaspoons freshly ground black pepper
2 teaspoons dried oregano leaves
2 chickens, preferably organic, 3 pounds each, cut into 8 pieces
3 ½ tablespoon olive oil, divided
3 onions, thinly sliced
1 ½ teaspoons minced garlic
1 cup thinly sliced celery
1 cup thinly sliced carrots
½ cup dry white wine
1 14 ½ ounce can diced tomatoes with no salt
1 14 ½ ounce can low-salt chicken broth
2 tablespoon tomato paste
12 Kalamata olives
⅓ cup minced fresh parsley, mixed with 1 teaspoon dried oregano leaves
½ cup finely-crumbled Feta cheese
Heat the oven to 375°F. Set aside a 4-quart casserole or baking dish. Combine the flour, salt, pepper and oregano in a large plastic food bag. Coat a few chicken pieces at a time, shaking off the excess. Heat 1 ½ tablespoons of the oil in a large nonstick skillet over medium-high heat. When the oil is hot, brown the chicken on all sides in 2 batches without crowding, about 6 minutes.
As the pieces are browned, transfer to the reserved casserole. Repeat the process until all the chicken is browned, adding more oil as needed (reserve ½ tablespoon). Add any remaining seasoned flour to the casserole.
Add the reserved ½ tablespoon of oil to the same skillet over medium-high heat. When hot, add the onions, garlic, celery and carrots. Cook, stirring often, until the onions are soft, about 8 minutes. Add the wine, tomatoes, broth, tomato paste and olives. Stir well. Bring to a boil, then pour over the chicken, making sure the ingredients are well distributed.
Bake, covered (with foil or casserole cover), 1 hour. Use tongs to move chicken from bottom to top. Bake, uncovered, about 30 minutes more. There should be lots of sauce (for spooning over the macaroni side dish). Cool, then refrigerate up to 3 days, covered airtight.
To serve, skim any congealed fat off the surface. Reheat, covered, at 350°F until bubbling, about 45 minutes. Taste; adjust seasoning. Serve over hot macaroni, spooning on extra sauce. Sprinkle with the parsley mixture and feta cheese. Serve hot.