I was rummaging through one of Dahlonega's many ahem "antique" stores recently and picked up a copy of Braises and Stews - Everyday Slow-Cooked Recipes, by Tori Ritchie. Chronicle Books, LLC (2006) at a damaged book sale recently on a whim. Show me braise or stew - and you've got my attention anyway.... regardless what the actual book brings to the table. But Tori's cookbook is just a wealth of slow cooking heaven.
When I decided to make her Chicken with Escarole, Lemons and Olives - I knew I would make a few changes. I actually had a head of radicchio in the fridge going limp-ish... so it really needed to be used. I made a few other adjustments as well to satisfy my own taste quirks... but essentially its the same.
You can buy her book at Amazon HERE. Or, if you're really lucky, pick it up for $3.50 like I did in Dahlonega.
This chicken is super easy to compile, and the end dish is perfectly suited for weary family members or a night with friends. Enjoy!
You can find Tori's original recipe here.
Serves 4 to 6
Ingredients
1 Large Hen (a 4 pounder will do) Cup Up - Split the breasts and thighs
Salt
Olive Oil
1 Large Spanish Onion - Peeled and Thinly Sliced
6 Cloves of Garlic - Peeled
1 Head of Radicchio - Roughly Chopped - Core Intact
1 Lemon - Sliced Thinly - Seeds Removed
1 Cup White Wine
1 Bay Leaf
1 Cup Pitted Mixed Olives - packed in oil
1 Dutch Oven
Tongs
Prep the Chicken and Vegetables
Rinse the Chicken, pat dry with paper towels and sprinkle with salt.
Coat the bottom of the dutch oven with oil
and brown the chicken on both sides (about 5 minutes per side)
Remove and set aside
Add the onions and garlic to the same pot and saute
until the onions are clear but not browned (about a minute)
Salt to taste, add the wine and stir to get all the bits off the bottom of the pot.
Add the Radicchio on top, without stirring, and cover.
Allow the radicchio to wilt down (about 5 minutes)
Add the Bay Leaf
Add the lemon slices in a single layer over the radicchio
Add the browned chicken
Add the olives
(this differs from the original. I felt the dish would benefit from the olives
cooking along with the rest of the party, and not just scattered on afterwards)
Cover the pot, reduce the heat to low and simmer for 45 minutes
(or until the chicken is cooked through)
Turn off the heat and allow the pot to sit for 10 minutes.
Uncover and gently turn the chicken under - coating it in the lemony juices
Transfer to a serving platter and serve with steamed rice and good crusty artisan bread.
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