Meat entree - celiac and lactose intolerants safe
4 pieces of chicken of your choice, skinless
1 clove galic, whole
1 onion, sliced not too thinly
1 tbsp Italian capers, packed in salt, rinsed
1/3 cup Italian black olives, oil cured not pitted
4 medium potatoes, cubed
1 1/2 cup peeled Italian San Marzano, roughly chopped, with thier sauce
4 tbsp Extra virgin olive oil
1/4 cup dry white wine
Warm chicken broth
Sage, rosemary, salt and pepper
In a deep skillet with lid over medium-high heat, warm 2 tbsp of olive oil and sautee chicken pieces until golden on all sides, then remove from skillet.
In the same skillet, warm the remaining oil and sautee onion and garlic; when garlic is golden, discard it. Place chicken back in the skillet and add wine, let alcohol evaporate, then stir in capers, olives, tomatoes with their sauce, herbs, salt and pepper.
Pour in the skillet enough warm broth to cover meat, stir well to combine all ingredients, cover with lid, lower heat and simmer for 20-40 minutes (the cooking time depends on the size of the pieces).
Add potatoes, adjust salt and pepper to taste, add some more broth, if needed, bring heat to medium and cook until potatoes are done.
Serve with fresh salad.
This recipe serves 4.
- The not-pitted olives are much more flavorful because their flavor isn't "washed" away by the liquid they're immersed in.
- If you make more you can freeze it so you'll have a dinner ready. It's better not to freeze potatoes, they don't turn out great, once defrosted.
- You can also serve this dish with polenta.