60 minutes
A traditional Italian dish featuring chicken cooked with onions, garlic, capers, olives, and herbs, simmered in a white wine sauce.
1. Sear the Chicken
Heat a tablespoon of olive oil in a large non-stick pan over medium-high heat. Once hot, place the chicken pieces in the pan and cook them until they're beautifully browned on all sides, about 15 minutes.
2. Cook Onions with Chicken
Remove the chicken and give your pan a quick wipe. Add a teaspoon of olive oil, return the chicken to the pan, and scatter the sliced onions around the meat. Cook for about 18 minutes, stirring occasionally until the onions are caramelized.
3. Add Garlic and Herbs
Add the finely minced garlic, capers, and brine-cured olives, along with a sprig of rosemary and a handful of sage leaves. Season with salt and black pepper to taste. Cook for a couple of minutes to perfume the chicken with the herby, briny notes.
4. Deglaze with Wine and Simmer
Pour in a cup of dry white wine to deglaze the pan, using the liquid to scrape up any browned bits from the bottom. Let the chicken simmer in the wine, and start checking for doneness after 15 minutes. The chicken is ready when it reaches an internal temperature of 165 degrees Fahrenheit.
5. Finish Sauce and Serve
Before serving, if the chicken has cooled, gently reheat it in the pan. Stir in the zest and juice of half a lemon, and a tablespoon of balsamic vinegar to add brightness and complexity to the dish. Serve the chicken coated in the tangy, savory sauce.
Start with high-quality chicken, preferably organic or free-range, as the flavor and texture will be noticeably better. Opt for bone-in, skin-on pieces for depth of flavor and a juicy result.
Take your time to properly brown the chicken pieces. Use a heavy-duty pan or Dutch oven to maintain even heat and ensure a deep golden crust. Don’t overcrowd the pan; work in batches if necessary.
Braise the chicken gently in the sauce, keeping the lid ajar for a thicker sauce or fully covered for more sauciness.
Let the dish rest for a few minutes off the heat before serving to allow flavors to meld. Serve with rustic bread or polenta.
Deglaze the pan with a dry white wine or a good-quality broth to lift the fond into the sauce, enriching its depth.
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