Mediterranean Chicken (or fish)
© llizard aka ejm 2000, 2001
T and his father bicycled through Italy one fall. In the "Bella Napoli" restaurant in Fano, T had the most amazing fish dish. He has recreated the recipe from memory. Here it is with chicken but it works as well with red snapper fillets.
¼ c olive oil
4 chicken thighs, skinned (bone in)
2 medium onions, chopped
4 - 6 cloves garlic, chopped
6 plum tomatoes, chopped
1 medium baking potato, sliced
¼ c black olives (oil cured)
1 tsp capers
½ bottle red wine
½ tsp dried oregano
chicken bouillion powder (or salt), to taste
pepper, to taste
lemon wedges, (to garnish)
- Heat olive oil in a large skillet. Brown skinned chicken. Take out of skillet and set aside. * If you are making this dish with fish, please note that the fish does not have to be browned first. *
- Put onions in skillet and saute until brown.
- Add garlic and saute about 10 minutes more.
- Add chopped tomatoes. Saute until the tomatoes are broken up and giving off their liquid.
- Add potato slices, chicken, wine, oregano, bouillion powder. Simmer one hour (til potatoes are done).
- Add olives, capers and pepper. * If you are making this dish with fish, add whole fish fillets now. Gently place the fish on top to simmer gently til it flakes (just a few minutes).*
Serve with green beans, lemon wedges, French bread and red wine. We like an inexpensive SanGiovese that is available these days.