This recipe is a perfect make ahead for Shabbat or any week day. It's a one-pot dish that can go from stovetop to oven direct to table for minimal cleanup.
- Cook Time
- Prep Time
- 1 whole chicken, cut into pieces
Freshly cracked black pepper
2 tablespoons extra virgin olive oil, such as Colavita, divided
- 1 head fennel, sliced
- 1 large onion, chopped
- 2 cubanelle peppers, chopped
4 garlic cloves, chopped
1 teaspoon red pepper flakes
- 1 cup pitted green olives
- 6 plum tomatoes, quartered lenghtwise
1½ cups good wine
1 Preheat oven to 400°F. Heat heavy, deep skillet over high heat.
2 Take the skin off the chicken to cut some of the fat, if desired, and sprinkle with salt and pepper. Pour 1 tablespoon evoo into the pan, when it's hot, add the chicken. Brown a few minutes on each side, then remove them from pan and turn the heat down.
3 Add remaining 1 tablespoon evoo to the pan, then add the fennel, onion, and peppers. Add garlic and red pepper flakes and saute 2 minutes more.
4 Add tomatoes and then stir in the wine to deglaze the pan. Set chicken back on top of the vegetables and transfer to the oven. (At this point the chicken can be put in the fridge and heated until cooked through before serving the next day)
5 Roast 15 minutes or until juices run clear. Enjoy.