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Pollo brasato con olive e patate

Tonight’s dinner is brought to you by Google Translate. It was a throw-together dinner and Pollo brasato con olive e patate sounds infinitely more fancy than Braised Chicken with Olives and Potatoes, right?!?

I knew dinner was going to consist of chicken and potatoes – I just wasn’t sure what direction it was going to take. There’s a lot of stuff one can do starting with those two ingredients, from fried and mashed to soups and stews.

I decided to go mildly ethnic…

I had been shopping earlier and spent a bit of time at the olive bar picking up a few goodies. Those goodies became the defining factor in tonight’s meal.

Pollo brasato con olive e patate

  • 1/2 whole chicken
  • 2 cloves garlic, minced
  • 1 pint assorted olives, cippolini onions, and various olive bar items
  • 1 cup red wine
  • 1 can diced tomatoes
  • 3-4 potatoes, thickly-sliced
  • salt & pepper, to taste

Brown chicken on all sides in heavy-duty braising pan.  Add garlic and lightly cook. Add red wine and bring to a boil. Add tomatoes, bring back to a boil, cover, reduce heat, and simmer until chicken is tender – a couple of hours.

Remove cooked chicken from pan and cool enough to handle. Shred chicken.

Add olives to pan and stir in chicken.

Add potatoes, stirring in well, cover, and simmer until potatoes are tender – another 30-45 minutes.

Check for seasoning and add salt & pepper, as desired.

This really is my favorite sort of throw-together meal. The olive bar items added all of the herbs, spices, and flavors i needed – I didn’t need to add anything else.

I served it up with a couple of slices of last night’s bread, and all is right with the world.




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