Garlic-Braised Chicken with Olives and Mushrooms
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Body+Soul, March 2010
- Yield Serves 4
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Ingredients
- 1 small chicken (about 2 1/2 pounds), cut into pieces
- Coarse salt and freshly ground pepper
- 1 tablespoon plus 1 teaspoon olive oil
- 2 heads garlic (at least 16 cloves), smashed and peeled
- 10 ounces cremini mushrooms, cleaned, trimmed, and halved
- 1/2 cup white wine
- 1/2 cup green olives (preferably picholine), pitted or left whole
- 1/3 cup chicken stock
Directions
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Heat a large straight-sided skillet (about 12 inches) over medium-high heat. While it's heating, season chicken with salt and pepper. Add 1 tablespoon oil to pan and swirl. Add chicken, skin side down. Let brown, 5 to 6 minutes. Remove chicken from pan; set aside.
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Add 1 teaspoon oil to pan, followed by garlic and mushrooms; let brown, stirring occasionally, 5 to 6 minutes.
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Add wine to mushrooms and garlic and bring to a boil, then cook for 1 minute. Return chicken to pan.
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Add olives and chicken stock to pan; bring to a boil, then reduce heat. Cover; simmer until chicken is cooked through, 15 to 20 minutes.
this looks LOVELY, however, I would expect that 1/2 cup of olives will not produce the look that this picture details. I'm upping it...