Liz grew up calling this dish “green chicken”, hence the name here.
- 1 three-pound frying chicken, (I use bone in thighs)
- 3 tbsp olive oil
- 2 bay leaves
- 1 cup dry white wine
- 4 tbsp chicken stock
- 1.5 tsp salt
- pepper to taste , freshly ground
- 1 tbsp chopped parsley
- 1.5 stalks of celery with leaves
- 1 glove garlic
- Cut the chicken into 10 small pieces and dry in paper towels.
- Make the battuto by placing all ingredients in a food processor and process to form a chunky paste.
- Brown the chicken in the olive oil for about 10 minutes on high heat.
- Spread the paste on the chicken as it continues to brown, scrap the bottom of the pan to try to keep the paste from burning……
- Add the bay leaves and wine and cook over high heat until the wine has almost completely evaporated. Add the broth. With a wooden spoon scrap all the little bits off the sides and bottom of the pan. Add the salt and a few grinds of pepper. Simmer for 20 minutes, or until the chicken is tender and the sauce has cooked a bit and darkened a bit. Serve with Italian bread.
from Romagnoli’s Table, by , pg