Pollo alla Ligure
Ligurian-style Chicken
This chicken recipe incorporates the ingredients and flavors you expect to find in the Italian riviera. Perhaps for that reason, it tasted very familiar, though the olives and pine nuts contributed a flavor and texture I don't usually have with my chicken. It a simple and satisfying dish, fit for both a weekday meal and for guests.
Taggiasca olives are small, fruity and earthy and are best known for being used in Nicoise salad. While you can find them in the US, they are very expensive so I substituted them for Kalamata olives, which are larger but have a similar flavor profile.
As you would expect, this dish tastes even better the next day.
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Ligurian-style Chicken
Ingredients
- 4 lbs chicken parts
- salt to taste
- 2 Tbsp flour
- 1/4 cup olive oil
- 4-5 rosemary sprigs
- 3 garlic cloves, peeled
- 1/2 cup white wine
- 3 tomatoes, seeded and chopped
- 1/2 cup Taggiasca olives, pits removed
- 3 Tbsp pine nuts
- 1 cup chicken stock
Directions
Salt chicken parts and dust them with flour.
Heat olive oil in a large saute pan or cooking pot over medium-high heat. Working in batches, if necessary, add the chicken skin-side down and fry until golden brown, about 5 minutes. Turn the chicken pieces and add the rosemary and garlic. Cook until the garlic is softened, about 3 minutes. Remove the garlic.
Add the white wine and cook until it evaporates. Add the diced tomatoes, olives and pine nuts and stir. Add the stock, partly cover the pan and reduce heat to medium low. Simmer until the chicken is cooked through, about 40 minutes. Taste and adjust seasoning. Discard rosemary before serving.
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Adapted from Enrica's recipe at A small kitchen in Genoa.
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