Chicken in Wine
Sauce
(“Pollo al
Vino”-“Gadduzzu cu Vinu”)
Before World War II and until 1960, chickens were not so popular in Palermo, due to the high price. In my family,
chickens were served on holidays or on very special occasions or boiled to cure a cold as is done in the Jewish
tradition. When in the ‘60s, chickens were bred in factory style farms, the production increased, the chickens
became more affordable in price and the consumption of this healthy meat increased and became popular.
SERVES 4
INGREDIENTS
-
1
chicken 3 lb. , skinned, trimmed and cut in small pieces.
-
5
peeled tomatoes quartered
-
1
big onion finely diced
-
4
whole garlic cloves
-
10 rinsed
salted capers
-
10 sliced black
pitted olives
-
1
glass of white wine
-
4
tablespoons of olive oil
-
chopped
parsley
-
red crushed
pepper
-
salt and
pepper
-
parsley for
garnish
PREPARATION
Pour the oil in a large skillet and warm it at a medium heat;add the chicken, turn and saute' on all sides,
until golden.
Add onion and garlic. Stir gently, and when the onions are translucent add capers, olives and tomatoes. Cook
for about 3 minutes and add the wine. Sauté at a high heat for an additional 3 minutes, add parley, red pepper,
salt and pepper to taste. Lower the flame and cook covered for about 15 minutes or until chicken is done. You can
remove garlic and serve immediately.
Garnish with chopped parsley.
At Joe’s, the Focacceria Palermitana in Brooklyn, when using this recipe, we prepared fried cubed potatoes that we
added to the Chicken in Wine Sauce a few minutes before removing from the stove. The potatoes prepared like this
are tasty and they complete this appetizing meal.
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