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Chicken Fricassee

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By Fernando Saralegui

Posted July 23rd, 2007

This article is reprinted with permission from Our Latin Table: Celebrations, Recipes, and Memories, by Fernando Saralegui, (2005, Bulfinch)

Our Latin Table: Celebrations, Recipes, and Memories

Servings:	8
Author Notes:	A great family meal, this dish takes the simplest components and dresses up chicken. Although we have this several times a month, it works for a dinner party too.
Ingredients:	4 chicken breasts with skin and bone 4 chicken thighs with skin and bone salt and pepper to taste 1/2 cup olive oil 2 large Spanish onions, peeled and chopped 2 whole heads garlic, peeled and sliced 1/2 cup dry white wine 3 cups chicken stock, reduced to half juice of 2 lemons 2 teaspoons dried oregano 1 jar Spanish green olives 1 medium Spanish onion, sliced into rings 1 lemon, sliced into rounds
Instructions:	Preheat oven to 350° F. Wash chicken under cold water and pat dry. Season with salt and pepper. Heat 1/4 cup oil in a large Dutch oven over medium-high heat and brown chicken on both sides. Remove chicken to a plate and set aside. Add remaining olive oil to Dutch oven, add chopped onions and sauté until translucent, about 5 minutes. Add garlic and sauté for an additional 2 minutes. Add wine and cook for 1 minute, then add chicken stock, lemon juice and oregano. Return chicken pieces to pan. Layer olives, onion rings and lemon slices over the chicken, cover, and place in oven. Cook for 50-60 minutes until the juices of the chicken run clear. Arrange chicken with onion, lemon and olives on a heat-proof serving platter and keep warm in the oven. Cook over medium-high heat to reduce the liquid by 1/4 for sauce. Taste and adjust seasoning. Pour over chicken and serve.