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White Wine Braised Chicken with Pancetta, Oil-Cured Black Olives, and Red Bell Peppers
by
Cassandra Plank
Current rating: 4.0
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%20and%20oil%20cured%20olives.%20I%20didn't%20want%20to%20heat%20up%20the%20oven,%20so%20I%20decided%20to%20use%20the%20same%20flavor%20combination%20with%20braised%20chicken.%20I%20know%20it's%20summer%20and%20it's%20wicked%20hot,%20but%20I%20still%20love%20comfort%20foods%20like%20braised%20chicken%20no%20matter%20what%20time%20of%20the%20year.%20What%20started%20out%20as%20a%20recipe%20with%20just%20chicken,%20pancetta,%20olives,%20and%20white%20wine%20ended%20up%20exploding%20into%20a%20whole%20lot%20of%20ingredients.%20The%20final%20product%20ended%20up%20being%20a%20complex%20mixture%20of%20sweet%20and%20savory%20and%20quite%20complex.%20Something%20inexplicably%20magical%20happened%20with%20the%20sauce%20once%20I%20added%20the%20olives%20and%20simmered%20them%20for%20a%20few%20minutes.%20The%20sauce%20became%20a%20little%20creamy%20and%20tinged%20with%20the%20color%20of%20the%20meat%20of%20the%20olives.%20It%20was%20kind%20of%20like%20a%20cream-less%20cream%20sauce,%20which%20was%20perfectly%20soaked%20up%20by%20some%20steamed%20cauliflower.%3C/p%3E%3Cp%3EI%20removed%20the%20skin%20of%20the%20chicken%20as%20I%20often%20do%20for%20braising%20because%20I%20find%20it%20becomes%20flabby%20as%20it%20simmers%20away,%20but%20if%20you%20like%20the%20skin%20you%20can%20leave%20it.%20By%20removing%20the%20skin%20there%20is%20the%20added%20bonus%20of%20removing%20some%20fat.%20The%20wine%20seems%20to%20penetrate%20the%20skinless%20chicken%20much%20more%20successfully%20as%20well.%3C/p%3E%3Cp%3EWhite%20Wine%20Braised%20Chicken%20with%20Pancetta,%20Oil-Cured%20Black%20Olives,%20and%20Red%20Bell%20Peppers%3C/p%3E%3Cp%3E1.%20Heat%20the%20olive%20oil%20over%20medium-high%20heat.%20Season%20the%20chicken%20with%20a%20little%20salt%20and%20liberally%20with%20pepper%20and%20sear%20on%20both%20sides%20until%20browned.%20Remove%20the%20chicken%20to%20the%20side%20and%20drop%20the%20heat%20to%20medium-low.%3C/p%3E%3Cp%3E2.%20Add%20the%20pancetta%20and%20cook%20slowly%20to%20render%20the%20fat.%20Once%20the%20pancetta%20is%20crisp,%20remove%20it%20to%20a%20paper%20towel-line%20plate%20and%20pour%20off%20all%20but%201%20tsp%20of%20fat.%3C/p%3E%3Cp%3E3.%20Add%20the%20onion,%20garlic,%20and%20pepper%20and%20saute%20until%20the%20onions%20are%20translucent%20over%20medium%20heat;%20the%20bell%20pepper%20will%20not%20be%20fully%20cooked.%20Add%20the%20rosemary%20and%20wine%20and%20bring%20to%20a%20simmer.%20Return%20the%20chicken%20to%20the%20pan%20and%20cook,%20partially%20covered,%20approximately%2015-20%20minutes%20of%20until%20the%20chicken%20is%20nearly%20done.%3C/p%3E%3Cp%3E4.%20Add%20the%20olives%20and%20pancetta%20to%20the%20pan%20and%20cook%205%20minutes%20more,%20allowing%20the%20sauce%20to%20reduce%20by%20about%20half%20and%20until%20the%20chicken%20is%20completely%20cooked%20through.%20Taste%20the%20sauce%20for%20salt%20and%20pepper%20(note:%20the%20olives%20and%20pancetta%20add%20quite%20a%20lot%20of%20saltiness%20to%20the%20sauce)%20and%20serve%20immediately.%3C/p%3E%3Cp%3EServings%20per%20recipe:%204%3C/p%3E%3Cp%3EPer%20serving:%3C/p%3E%3Cp%3ECalories:%20269.2%3C/p%3E%3Cp%3EFat:%2014.8%20g%3C/p%3E%3Cp%3ESaturated%20fat:%203.8%20g%3C/p%3E%3Cp%3ECholesterol:%20110%20mg%3C/p%3E%3Cp%3ESodium:%20410.8%20mg%3C/p%3E%3Cp%3ECarbohydrates:%204.9%20g%3C/p%3E%3Cp%3EFiber:%201.2%20g%3C/p%3E%3Cp%3ESugar:%200%20g%3C/p%3E%3Cp%3EProtein:%2024.1%20g%3C/p%3E){kind=link}