Galletti alle Olive {Chicken with Olives}

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Galletti alle Olive (oh-lee-vay) simply translates to {Chicken with Olives}. But of course it sounds so much more fab in Italian, no? I had forgotten how much I love low & slow cooked foods. Man, this is truly a dish that will knock your socks off (well, of course, not right now because we’re not wearing any because it’s smoking hot still here on the East Coast, but figuratively – oh yeah!)

I can remember my Mom making this for us when we lived in Italy. Such a comfort food to me (but then again, most all Italian foods are comfort foods to me. LOL). It’s also an incredibly budget friendly meal. Your dollar really goes a long way here. Chicken thighs, wings & legs are incredibly affordable & when cooked low & slow are oh so flavorful. With meat so tender it falls right off the bone, you’re def not going to need a knife with this dish.

This meal will take a little time but it’s oh so worth it. It’s a flavor building process here. The sauteing of the onions, the browning of the chicken (very important step so be sure it’s completely brown on all sides – no skimping here), the addition of the tomatoes (I was lucky enough to still have some of my Mom’s canned tomatoes – & Mom if you’re reading I’m getting super LOW *wink wink*), the brandy (the kicker of an ingredient), the fresh herbs…Basil, Parsley, Tarragon, Sage – mmmmh can you smell it? As with all of my recipes, feel free to swap out if you’re not so fond of something. You could swap the black olives for green or even calamata olives.  And, if you’re not a fan of capers, just leave them out or cut back on them. Easy Peasy!

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Tip: If you happen to be lucky enough to have some sauce left over it would go great as a take 2 meal tossed with linguine (or pasta of your choice) or even over gnocchi!

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What you’ll need:
9-12 chicken pieces (thighs, legs, wings)
1/2 onion – sliced
3 1/2 tbsp unsalted butter
2 tbsp extra virgin olive oil
1 large can of Italian peeled whole tomatoes
1/2 cup of Brandy
1 can of olives – sliced
4 tsp capers
2 cups of chicken broth
1/4 cup of fresh parsley, basil, tarragon & sage – chopped (plus extra for garnish)
s/p

What to do:
Pat your chicken pieces dry with a paper towel & then season them with salt & pepper & set aside. In a large chicken fryer/skillet heat your olive oil & butter over high heat. When hot, add your onions & cook until they’re slightly wilted. Add in your chicken pieces & brown on all sides. Add in your tomatoes, stir through & cook for approximately 10 minutes. Add in your Brandy and let it evaporate. Add in your olives, chicken broth, capers & season again with s/p to taste. Lower the heat to simmer & put a lid on the pan. Cooking for about 45 minutes until chicken is tender and practically tender. Five minutes before your dish is complete add in your fresh chopped herbs.

Buon Appetito!

Goes great with:
Gnocchi

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29 Comments

  1. 1

    Looks delicious Paula!

    I make something similar but use wine instead of brandy and add capers because I have a strange addiction to the tangy little things!

    • 1.1

      Grazie Deb! Wine would be a great alternative to the Brandy ;) & Capers are starting to grow on me too!

  2. 2

    Hallo! Just stepped in! Everything seems so nice and warm… and really makes me hungry… specially this recipe. My tongue has been influenced by my aunt who worked as a nurse in Italy. The combination of herbs and spices – I love Italian flavor!

  3. 3

    Awesome website!!! Love the photos and great information-thanks,Betty http://www.geothermalquestions.net

  4. 4

    I love your blog; very creative. Easy on the eyes. And the recipe is one to presevere. Please enter my contest at The Writing Gourmet. I do believe you–anyone else–will enjoy.

  5. 5

    What a beautiful and delicious dish! I’ve never used brandy in my cooking but I imagine it bring so much to this recipe.

    • 5.1

      Thanks so much! I really love the addition of Brandy! It’s quite unexpected and delish.

  6. 6

    Oh wow, this sounds good! I bet my hubby and I would devour this. He’ll pick off the capers and olives, but that way, there’s more for me, heehee!

  7. 7

    hello :)

    I’m sure that’s delicious,really delicious I should say, nothing beats slow-cooked food in my book especially if it has lots of tomatoes :) and what a coincidence, I just posted my chicken cacciatore with beer today :0
    your photo looks GREAT!

    • 7.1

      Thanks Olive! Especially with fall on the horizon (or at least that’s what they keep telling us, it’s still smokin hot here LOL) I’m looking forward to more low & slow cooked meals!

  8. 8

    This chicken so delicious! This chicken must be so tender!

    • 8.1

      Thanks so much Karine! It really is incredibly tender. No knife needed here!

  9. 9

    You’re going to get me fat with all of these great recipes, Paula. Can I just spend a week in your home? Maybe I’ll actually gain some weight from eating delish food.

  10. 10

    Hi Paula…I have been so lax here as I prepare for my wedding, but had some time today and wanted to visit some of those people whose recipes made my mouth water.

    Once again, you have done so. This is very similar to a chicken dish my grandmother made when I was a child.

    And I now have to wipe off my keyboard as I have drooled all over it!.

    I am planning on being more prolific after September ends.

    • 10.1

      Ciao Vinny! Congratulazione on your upcoming wedding. How exciting! I have lots more chicken recipes coming up so stay tuned!

  11. 11

    This looks delicious and so easy to make! I have so many of your recipes bookmarked…you should just write a cookbook to make it easier on all the rest of us! ;-)

    By the way, I made your Ultimate Spaghetti Sauce the other day for a crowd, and everyone loved it!

    • 11.1

      Ah, thanks Mindy! Mwah! Glad you loved the sauce as well! It’s always so great to hear feedback after someone has made one of my recipes! And I would LOVE to do a cookbook one of these days. Until then I’ll keep pluggins away with the recipes :)

  12. 12
    Stephanie /

    Paula,

    I made this tonight and it was delicious! My family is still carrying on about how good it was! Thanks for the post, looking forward to making more of your recipes.

    Stephanie (Mamamia526)

    • 12.1

      Thanks so much Stephanie! I am SO happy that you & your family loved it! Stayed tuned I have lots more chicken dishes coming up (tomorrow I’ll be posting Pollo al Rhum {Chicken with Rhum} equally as tasty! If you happen to have had any sauce left over it’s ah-mazing tossed in with some pasta for a quick lunch or take 2 dinner!

  13. 13

    As a lover of chicken thighs and Italian food, I can’t wait to try this delicious looking recipe.

  14. 14

    Tried your ‘Chicken with Nuts’ for dinner today, Yumm, my son loves the creamy tangy taste. Like the olives and brandy in this dish ‘Chicken in Olives’.

    • 14.1

      Thanks so much Dawn! So glad you guys liked it! The flavors are just fab!

  15. 15
    Susan /

    Paula, I third, 4th & 5th the motion for you to write a cookbook. This recipe look and sounds delish. I love Moroccan food and always enjoy adding olives and capers. Am going to try this, separate the recipe and add a tad of chopped apricots (get them at Whole Foods w/out sulfur added) and/or some golden raisins. Will let you know.

Trackbacks/Pingbacks

  1. bell’ alimento » Pollo al Rhum {Chicken with Rum} - [...] of the same old, same old chicken, you should try this out. Also equally fab is last week’s Galletti …
  2. bell’ alimento » Galletti alle Noci {Chicken with Nuts} - [...] you liked this dish you might also like: Galletti alle Olive, Pollo al Rhum, Chicken Marsala, Panko Encrusted Herbed …

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