lunch

Chicken Fricassee Abruzzo

Name: Chicken Fricassee Abruzzo
Cook time: 45 min
Total time: 45 min
Yield: 10 servings
Ingredients: 8 skin on bone in chicken thighs; 2 tablespoons olive oil; 8 large peeled garlic cloves, halved; 2 tablespoons fresh rosemary, finely chopped; salt and pepper; 1 cup white wine; ½ cup chicken stock; 10 ounces cherry tomatoes; 24 kalamata olives; 3-4 hot cherry peppers, seeds and stems removed, chopped

“Chicken Fricassee Abruzzo requires about 45 minutes from start to finish. This gluten free, dairy free, paleolithic, and primal recipe serves 10 and costs $1.3 per serving. One portion of this dish contains around 20g of protein, 24g of fat, and a total of 327 calories. It works well as a reasonably priced main course. Head to the store and pick up chicken stock, salt and pepper, cherry peppers, and a few other things to make it today. 1 person has tried and liked this recipe. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 33%, which is not so tremendous. If you like this recipe, you might also like recipes such as Pork Stew with Sweet & Hot Peppers from the Abruzzo, Chicken Fricassee, and Chicken Fricassee.”

total: 45 min
effort: Easy
serves: 10
ratings: New

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Ingredients

Serves 10

Skin on chicken thighs8
Olive oil2 tbsp
Garlic cloveslarge, halved8 large
Rosemaryfinely chopped2 tbsp
Salt and pepper10 servings
White wine1 cup
Chicken stock½ cup
Cherry tomatoes10 oz
Kalamata olives24
Cherry peppersseeds and stems removed, chopped3

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 45 min

1
Sprinkle chicken with salt and pepper.
2
Add olive oil to a skillet large enough to hold all chicken pieces in one layer without crowding (use two skillets if needed). Turn heat to high and add chicken, skin side down. Cook until well browned, 7-8 minutes. Turn chicken over and cook the other side for 7 minutes. (If too much fat has rendered in the pan, remove some with a spoon. You need about 2-3 tablespoons to be left in the pan.)
3
Add the halved garlic cloves, flip after two and a half minutes and add the olives, rosemary, and cherry peppers.Stir in the wine and chicken stock. As it bubbles, scrape any residue loose with a wooden spoon.Reduce heat to medium-low, add tomatoes, and cook for 10 more minutes, stirring occasionally, until chicken reaches 165 degrees. If the juices in the pan reduce too much, add 2-3 tablespoons of chicken stock or wine. Chicken should be very tender and tomato skins should begin to crack.

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