做法:

1.      將切塊好的雞塊洗淨, 拭乾. 用鹽和黑胡椒粒入味. (可置於冰箱4-8 小時或過夜)

2.      準備一個大的平底鍋子, 淋上2 湯匙的橄欖油, 加熱中大火, 將雞塊煎至表面呈金黃色. 取出.

3.      再加入剩餘橄欖油, 同樣方法再次將雞塊煎至金黃色. 取出.

4.      同一個平底鍋, 中大火, 放入洋蔥, 將洋蔥炒軟, 攪拌. 約一分鐘時間. 略有金黃色即可.

5.      中大火, 加入白酒, 綜合香草束. 將白酒煮滾且酒汁略煮至一半乾.

6.      加入蕃茄粒, 蕃茄泥, 煮至滾. 再放入黑橄欖. 邊煮邊攪拌. 約3-5 分鐘.

7.      將煎好的雞塊放回鍋內, 蓋上鍋蓋. 加入雞高湯, 大火煮至滾. 再轉為小火並煮至雞肉塊軟嫩.

8.      將蒜泥和歐芹放入鍋內. 拌勻. 熄火. 趁熱享用. 

細心小叮嚀:

1.      將雞塊擦乾再入味, 是非常重要的步驟. 若沒時間將雞塊入味至少4 小時, 也沒關係. 但一定要擦乾雞塊. 用現磨黑胡椒粒風味特別佳.  

2.      新鮮香草束若不易取得, 也可以用乾燥香料替代. 份量約各1/2 茶匙.

3.      新鮮蕃茄, 也可以用罐頭蕃茄替代. 整粒蕃茄或切塊的都可以.

4.      雞高湯份量自行調整, 若喜歡多湯汁, 則多放.  

Ingredients:

1.      1.5 kg chicken with bone, cut into 10-12 pieces. (chicken drumstick/ thigh)   

2.      salt and freshly ground black pepper

3.      4 tbsp  extra virgin olive oil

4.      1 sweet onion , sliced

5.      1/2 cup medium-dry white wine or rose wine

6.      1 fresh bouquet garnish.

Oregano, marjoram , bay and basil . Tied together.

7.      350 g ripe tomatoes, peeled/ seeded and chopped

8.      4 tbsp tomato puree

9.      1-2 cup chicken broth.

10.  12 salt-cured black olives, lightly crushed

11.  3-4 garlic cloves, finely chopped

12.  small handful of fresh Italian parsley, finely chopped.

Steps:

1.      Pat dry the chicken pieces and rub all over with salt and pepper. (overnight in refrigerator)

2.      Heat the oil in a very large heavy-based pan and fry half the chicken over a high heat for 10 minutes, pressing the pieces down hard, and turning often. Until they are golden brown.

3.      Then transfer to a plate and cook the second batch in the same way, set aside with the first batch.

4.      Put the onion in the pan and fry for 1 minute, stirring.

5.      Pour in the wine and add the bouquet garnish, scraping up the sediment as the wine reduces by half.

6.      Add the tomatoes, puree and olives and cook for 3-5 minutes on a high heat , stirring.

7.      Return the chicken to the pan, cover with a lid, add chicken broth cook until broiled , and turn the heat to low to cook until very tender.

8.      Mix the garlic and parsley , then scatter over the chicken, Serve hot.

Remark:

1.      Pat dry the chicken is very important. If you have no time to wait for marinade 4 hours, at least pat chicken pieces very dry. Use freshly ground black pepper has better result.

2.      If can’t get fresh herbs, dry herbs also fine to use, 1/2 teaspoon each of them.

3.      If season has no tomatoes, whole tomato or diced tomatoes in can also fine.

4.      Chicken broth, depends on personal flavor.