Donald Link'S Braised Chicken With Salami & Olives Recipe

Name: Donald Link'S Braised Chicken With Salami & Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2- to 4-pound) chicken, cut into 10 pieces (a mix of legs and/or thighs also works well); 2 teaspoons kosher salt; 3/4 teaspoon black pepper; 3 tablespoons olive oil; 1 medium onion, thinly sliced; 5 garlic cloves, thinly sliced; 1/2 fennel bulb, thinly sliced; 1 rosemary branch (about 8 inches); 1 1/4 cups diced salami; 1 cup pitted green olives, rinsed and cut in half (try to find firm, not-too-salty olives like Picholine or Castelvetrano); 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; 1/2 cup dry white wine; 2 tablespoons tomato paste; 2 tablespoons all-purpose flour; 2 1/4 cups chicken broth; 4 dried bay leaves; Juice of 1 lemon

Servings: persons

1 (3 1/2- to 4-pound) chicken, cut into 10 pieces (a mix of legs and/or thighs also works well)
2 teaspoons kosher salt
3/4 teaspoon black pepper
3 tablespoons olive oil
1 medium onion, thinly sliced
5 garlic cloves, thinly sliced
1/2 fennel bulb, thinly sliced
1 rosemary branch (about 8 inches)
1 1/4 cups diced salami
1 cup pitted green olives, rinsed and cut in half (try to find firm, not-too-salty olives like Picholine or Castelvetrano)
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2 1/4 cups chicken broth
4 dried bay leaves
Juice of 1 lemon

1
Heat the oven to 375u00b0F. Season the chicken all over with salt and pepper. Heat the olive oil in a large skillet over medium heat and sear the chicken in 2 batches until golden brown, about 7 minutes per side. Transfer the cooked chicken to a 9-by-13-inch baking dish or another large, shallow casserole.
2
Add the onions to the skillet and cook in the rendered chicken fat until brown, stirring, about 4 minutes. Add the garlic, fennel, rosemary branch, salami, olives, oregano, and red pepper flakes. Pour in the wine and simmer to reduce, scraping the bottom of the pan. Stir in the tomato paste and cook for 5 minutes, until caramelized. Add flour and cook, stirring to incorporate, for another 2 minutes.
3
Pour in the 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 the bay leaves and lemon juice.
4
Pour the sauce over the chicken in the baking dish and roast in the oven, basting every 30 minutes, until the chicken is very tender and the sauce is reduced but isn't drying out, 1 to 1 1/2 hours. Discard the bay leaves and rosemary. Serve chicken warm, with plenty of sauce.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (3 1/2- to 4-pound) chicken, cut into 10 pieces (a mix of legs and/or thighs also works well), 2 teaspoons kosher salt, 3/4 teaspoon black pepper, 3 tablespoons olive oil, and more.

Yes, Donald Link'S Braised Chicken With Salami & Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Donald Link'S Braised Chicken With Salami & Olives

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