Green Chicken (Hunter’s Chicken II)

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


  1. Cut the chicken into 10 small pieces and dry in paper towels.
  2. Make the battuto by placing all ingredients in a food processor and process to form a chunky paste.
  3. Brown the chicken in the olive oil for about 10 minutes on high heat.
  4. 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……
  5. 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