Braised Ligurian Chicken

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Jamie Oliver Recipes : Braised Ligurian Chicken

This Jamie Oliver Recipe starts with a cooking technique seen in Chinese cooking as well: dip your chicken in flour before you start frying it! It gives the chicken a more crispy outer layer and keeps the juices from flowing in the pan.

One of the many very simple yet delicious Jamie Oliver recipes!

Jamie Oliver Ingredients:

• 2  tablespoons flour, heaping  
• 1  chicken, cut into serving sized pieces
• sea salt  
• fresh ground black pepper  
• 1/4  cup (60ml) extra virgin olive oil  
• 4-5  sprigs fresh rosemary  
• 6  garlic cloves, peeled and thinly sliced  
• 1 1/2 cups (350ml) white wine  
• 4  anchovy fillets  
• 1/2  cup (120 ml) kalamata olives (whole, unpitted)  
• 3  plum tomatoes, halved, seeded and coarsely chopped  

Jamie Oliver Preparation

1. In a large bowl, combine flour and salt and pepper to taste.
2. Add chicken pieces and toss until evenly coated.
3. Place a large saute pan or heat-proof casserole over medium-high heat.
4. Add olive oil.
5. When oil is hot, add chicken pieces and saute until browned.
6. Turn chicken and add rosemary and garlic.
7. Continue to saute until garlic is softened, about three minutes.
8. Add wine.
9. When wine comes to a boil, add anchovies, olives and tomatoes.
10. Partly cover pan and lower heat to medium low.
11. Simmer until chicken is cooked and broth is reduced to a sauce, about 15 to 20 minutes, depending upon the size of your chicken pieces.
12. To serve, discard rosemary sprigs and season dish well with salt and pepper.