I learned to make this in Belize. I was bored with my repertoire and needed to add some variety. But because of lack of ingredients I was limited to just how “exotic” I could get on that small tropical island. I was flipping through my cookbooks which I shipped down to Belize but couldn’t find something that didn’t have at least one ingredient that I could’t find.
Somewhere along the line I came across Fabio Viviani. He was doing a series on Yahoo called Chow Ciao. I love his recipes because they are so easy to follow, delicious and authentic.
This dish is great because it cooks in one large skillet or dutch oven. I love to use my cast iron dutch oven but you can use any large skillet with a lid.
This recipe is best with fresh rosemary and thyme but I couldn’t always find those herbs fresh in Belize so I adapted it to using mostly dried. A full bodied red wine is recommended but I have used a Pinot Noir (my favourite wine) and although it is milder my husband really prefers it to the bolder red wine.
Whatever sauce is left-over keep it for other pasta dishes. It freezes really well in case you don’t want to use it right away. I love this sauce with gnocchi. Keep your opens open for my post of making gnocchi paired with this sauce. You’ll love it!!!
- 2 tbsp Vegetable or Grapeseed oil
- 2 tbsp olive oil
- 4 Leg & Thigh pieces, bone-in One leg & thigh per person. Separate if leg & thigh are attached
- 1 Large Red onion, roughly chopped
- 2 Garlic cloves, minced Look for local garlic instead of garlic from China.
- 1 Cup Sliced cremini or button mushroom
- 1 Cup Sliced and drained black olives
- 1 tbsp Dried Rosemary
- 1 tbsp Dried Thyme
- 1 Cup Chicken broth
- 1 Cup Red Wine
- 1 Cup Traditional Tomato Sauce
- Salt & Black pepper to taste
- 1/2 Cup Parmesan cheese Optional
- 1/2 Cup Italian parsley, chopped fine Optional
- Heat 2 tbsp of vegetable or grapeseed oil in large skillet or dutch oven. Add onions and cook for 5 minutes.
- Add minced garlic and cook for 3 minutes.
- Add mushrooms and cook for 5 minutes. When cooked remove from pan.
- Add 1 tbsp more of oil if needed. Add chicken skin side down and brown. Flip and cook other side till brown.
- Remove chicken from pan. Add broth and bring to high simmer to remove particles. Add rosemary and cook for 2 minutes or until fragrant. I do this to help rosemary soften up.
- Add wine and tomato sauce and let reduce about half. Then add olives, thyme, black olives, mushrooms and onions. Stir well and add salt and pepper to taste.
- Then add chicken back to pan. Cook covered for aprox 45 minutes.
- Serve with mashed potatoes & top with parm cheese and parsley.