TuscanItalian
Chicken with Olives
by Gambero Rosso · 452K subscribers on YouTube
A rustic Tuscan chicken stew made with a generous mix of olives, guanciale, lard, and aromatics, slow-cooked until the meat is tender and the flavors meld.
- Difficulty
- medium
Ingredients
12 items- 1 pcsPollo Interowhole chicken, about 1.5–2 kg
- Extra Virgin Olive Oilgenerous amount
- Lardoa piece
- Guancialeabout 12 slices
- 3 pcsGarlic3–4 cloves
- Chili Pepperto taste
- Fennel Frondsa few fronds
- Lemon Zesta bit of zest
- Mixed Olivestwo generous handfuls of mixed olives (e.g., Taggiasca, etc.)
- Saltto taste
- 1 pcsRosemaryfresh sprig, stripped
- White Winea little for basting
Method
- Prepare the chicken: remove the giblets, cut off the wattles and comb, clean the interior. Discard any gall bladder from the liver.
- Separate the thighs from the body by cutting at the joint. Optionally remove the breast.
- In a large pan, heat a generous amount of olive oil and add a piece of lard.
- Cut the guanciale into strips or cubes and add to the pan.
- Add 3–4 cloves of garlic, a bit of chili pepper, some wild fennel fronds, and a bit of lemon zest.
- Add two generous handfuls of mixed olives.
- Place the chicken pieces skin-side down on top of the guanciale and aromatics.
- Season with a little salt and a sprig of rosemary (stripped).
- Cook, turning the pieces occasionally and basting with a little wine.
- Cover and simmer for about two hours, until the chicken is very tender.
- Serve hot, spooning the olive and guanciale sauce over the chicken.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
